Hi everybunny!

I hope you guys are having a great week so far!
I wanted to start by saying THANK YOU for your support with my last post. There are so many times that I struggle with body image and/or eating and just want to crawl into my bed and lock myself in my room because I’m ashamed, upset, and flat-out sad… but time and time again you guys have shown me that I am most definitely not alone, and have nothing to be embarrassed about. Your comments were so empowering and I appreciate your vulnerability and honesty. You are all so strong and seriously beautiful writers! I love you guys so much. My readers make me so incredibly happy each and every day. Expect a giveaway this week, to show my love and appreciation!

So I just found out this week that my “advertise” contact form has not been working. Ahhhh! This is the WORST! I apologize to anyone who has messaged me in the past few weeks and not gotten a response. I feel so unprofessional and cannot even imagine how rude people must think I am. I am working with my web host to get my contact form working again. In the meantime, if you have a professional inquiry please email me at: Screen Shot 2013-11-18 at 11.12.39 PM.

I also wanted to say sorry for being MIA last week! I was in Texas for a wedding and then in Arizona visiting my friends at Natural Delights and judged the recipe contest at the 2nd Annual Yuma Medjool Date Festival! There will definitely be some new Medjool date recipes coming up and possibly a giveaway for you guys!

Finally, here is the recipe I promised!
Sorry for the delay : ( and thank you for your patience!


Don’t you hate seeing food or nutrients go to waste?

Although most of us use juice pulp for compost or unfortunately throw it away… many people don’t realize that they are leaving behind all of the great fiber that the fruits’ and veggies’ skins contain.

Fiber serves a very important role in our diet. When eating whole fruits and vegetables, the natural fiber helps to slow down the process in which the body breaks down and releases sugar, which prevents blood sugar from spiking and crashing. Fiber can also help you feel fuller longer and keeps your digestive system running smoothly and efficiently.

Bottom line, there is value in this often-neglected pulp!

Next time you make a juice, think twice before tossing the pulp!
It’s easy to transfer your fibrous juice pulp into hearty and delicious Juice Pulp Crackers.

Juice-Pulp-Crackers-9I love slathering hummus on my Juice Pulp Crackers!


Juice Pulp Crackers
Makes about 25-30 crackers

2 cups juice pulp
1/2 cup ground flax meal
1 tsp sea salt
2 tsp thyme (I used dried)
1 tsp black pepper
1/4 cup water

*Make sure that all inedible seeds and skin are removed from produce before juicing if you intend to use the pulp for crackers!
Preheat oven to 350 degrees. Combine all ingredients in a food processor. Slowly add water until the mixture is well combined but still sticky (The amount of water may vary based on how watery your pulp is). Cover a baking sheet with parchment paper and spread the mixture out very thinly (you want this as thin and even as possible). You will want this to be as thin as possible or your crackers may turn out bready versus crunchy. Bake for 30-40 minutes until crispy. Remove from oven and cut into 1.5 inch squares.

Note: Like kale chips, these don’t store very well, so they are best to eat the same day they are made!
Dehydrating: If you have a dehydrator you can spread the mixture evenly onto a teflex or “fruit leather” dehydrator sheet. Set dehydrator to 115 and for 5-6 hours, flip the cracker over, and dehydrate for an additional 4-5 hours until crunchy.

The pulp for these crackers was from my Glowing Green Juice so I thought that thyme, salt, and pepper was a great addition, but feel free to experiment with different spices and seasonings! Cayenne would give a ice kick to your crackers!

16 Comments on Juice Pulp Crackers

  1. Jojo @ RunFastEatLots
    November 19, 2013 at 4:22 am (10 years ago)

    Great way to use up leftover pulp! Do the crackers also get crispy in the oven, or is it more like fruit leather?

  2. Gabi.R
    November 25, 2013 at 9:33 am (10 years ago)

    Hello again!
    anyway you could post a sapmle menu of what you eat throughout the day?
    just to organize myself (:

    once again, your awesome!

  3. Hannah
    November 26, 2013 at 9:18 am (10 years ago)

    THESE ARE SO TASTY! They are super crisp, just like crackers. It feels so great not wasting all that pulp anymore!

  4. Jessica
    December 3, 2013 at 5:58 am (10 years ago)

    Genius! I always felt so guilty throwing all my pulp away. So happy I don’t have to anymore. Can’t wait to try these.

  5. Angella Pizzo
    February 13, 2014 at 5:25 am (10 years ago)

    was wondering if you can save the pulp in a container in the fridge until your ready to make the crackers and for how long it would last in the fridge? im juicing today for a trip but dont have time to make crackers, wondering if i could make them when i get back in 4 days?

  6. Anna S.
    March 10, 2014 at 9:35 am (10 years ago)

    Made these today from pulp from two days ago – so, so good! Love it and will definitely make them again. (I used Trader Joe’s Everyday Seasoning, some garlic powder & sea salt w/ seaweed)

  7. Valerie @ EatableFood
    March 13, 2014 at 8:27 am (10 years ago)

    This is a great! When I made my own almond milk, I had some nut pulp left over and thought of this recipe when I turned it into almond crackers–they were so great! Check out my blog for the recipe (I give you a little shoutout and credit too! :))

    Thanks for the inspiration! 🙂

  8. Paul Corfield
    May 31, 2014 at 9:16 am (10 years ago)

    I made some of these for the first time this week, made with the pulp from my apple/orange/celery/carrot/broccoli juice. Really tasty, especially dipped into home made spicy tomato salsa. I keep my crackers in the fridge as I made so many. They go a little soft in the fridge but a minute or two in the microwave makes them nice and crispy again.

  9. Prisca Karsch
    August 10, 2014 at 2:30 am (10 years ago)

    They were so great. I also made a sweet version with red beats/ carrots/ pepperbells.
    I added also a few stevia dorps.
    They tastend great with (homemade blenden fruit)
    Love from the Netherlands, you are going international!

  10. Marie Ferraro
    October 25, 2014 at 3:41 pm (9 years ago)

    Hi, I have made these about 5 times now. I add alot of curry powder and I use coconut oil instead of water. My dog loves them too! Thanks for the recipe.

  11. Colette
    January 22, 2015 at 11:23 pm (9 years ago)

    Thanks for this recipe! Until four years ago, I was a moderately-healthy runner. These past four years I let depression pack over 150 pounds on my body and I hadn’t found a way to get back to my former body. I have lost 40 pounds this past three months – and your blog, THIS recipe in particular has been helping me eat happy and healthy! These crackers make for a great snack when the munchies hit, and helps motivate me to juice more. Thank you SO MUCH! I will be running 5k’s again this spring 🙂

  12. mommalala
    August 24, 2015 at 3:52 pm (9 years ago)

    I just had a baby and am still trying to melt off the extra 70 POUNDS I gained during pregnancy. I will be making all of his food soon including juice and want to male these crackers. Likely substitute water with breastmilk for an added kick of nutrients. Is there a trick to make these last a little longer so I dont have to make them daily or every other day? Or can I store pulp in the fridge and for how long? Excited to try these out! I only made them into dog biscuits before.

  13. Ann
    October 4, 2015 at 6:52 am (9 years ago)

    Thanks so much for the recipe! I love these and am so thankful to find a way to use the pulp which always bothered me that is went to waste. I have found that I can store these in the freezer and take out a little each day and they keep well. I just take out of freezer and pop in toaster oven for a little bit to thaw and they are just like new.

    • Catherine
      October 4, 2015 at 4:22 pm (9 years ago)

      Awesome idea, Ann!!! I actually never thought of that! I will have to share with my readers. You are brilliant!

  14. sandra mckee
    April 24, 2016 at 4:06 pm (8 years ago)

    I would have never thought to use my zucchini pulp like this….so glad I found your page…I made these and dipped them in home-made quacamole…OMG ~ DELISH! Thanks for the recipe 🙂


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