Home » Raw Savory Juice Pulp Flax Crackers

Raw Savory Juice Pulp Flax Crackers

facebook icon
twitter icon
pinterest icon

It’s been awhile since I’ve made juice pulp flax crackers, probably almost a year. Gasp! We’ve been using a new juicer, an Omega juicer, that has a much better handle on greens and wheat grass than the LaLanne did. So, you may just see a lot more juice recipes up on the site and maybe even a slew of raw cracker variations.

These crisp and savory crackers are composed partially of veggie pulp leftover from juicing, some seasonings, and soaked flax seed. It’s a great way to use up veggie pulp after you’ve made yourself a tall glass of green juice. I used to lament over the loss of fiber and some protein from the act of juicing which is why I usually prefer to blend over juicing but they each have their place in our home. Jeremy is recovering from a bronchitis infection and between the strange garlic concoctions I’ve made him, a new interest for my health as well as his has been planted in the juicing realm. I like juicing as a nutritional POW to healing the body and recovery from illness as well as the occasional health boost it provides. I feel like smoothies (by which I mean A green smoothie) provide great maintenance to a healthy diet as well as a transitional learning piece towards getting MORE and MORE greens into your diet.

With the chest illness and some worry as to the length of his cold and the fact that Jeremy had pneumonia 3 years ago, a most horrific and traumatic experience for the both of us. Imagine your husband sitting up on the couch non-responsive for days, in the belief he doesn’t need to go to a doctor, yet he’s had a fever for almost 4 days and he’s now at the point where he’s just staring at the wall. Damn you fever! Combine that with the major headache, there’s an inability to eat and drink. The turning point for when we went to the doctor was when he coughed up something red and told me it was vitamin water…sigh. It was so not vitamin water. Anyways, it’s a horrific feeling worrying about the person you love most in this life.

So because of all that love and a dash of the neurotic, I’ve felt I wanted to add a healing and nutritional POW to our routine. Part of Jeremy’s healing stems from being a smoker for 10+ years and I want to send some green healers to his lungs once and for all. Hence all the juicing and juice pulp!

I made the above juice this past Saturday and it made about 50-60oz. Included were 2 zucchini, 2 green apples, a lemon, head of celery, 1/2 head of farmer’s market green cabbage, a few leaves of purple, and 4 carrots. Leaving us with about 6-8 cups of really nice juice pulp! I’ll be perfectly honest, I thought the idea of lemon skin/seeds with apple and then the rest of the veggies would NOT make a good cracker. I was wrong! So I think no matter how strange you may think your juice concoction is, it will probably make decent if not divine crackers.

Piggy is mixing everything up for me. Thank you Grandma Dona! 🙂

*Tip: I place the teflex sheet on a flat surface first then spread my batter using an offset spatula, this seems to save me a lot of time and frustration by getting a nice even layer – quickly. Then simply slide the teflex sheet onto the mesh lined dehydrator tray. Easy.

The combo of using this much veggie pulp and flax meant I filled about 4.5 trays in my 5 tray dehydrator. If you have less veggie pulp you will have less filled trays. Bonus, I found dried basil in the dehydrator that I had forgotten about.

When it’s time to score the crackers (will make for easy breaking apart), I go between making rectangle and triangle shapes. You could use a pizza cutter (make sure you roll it, not just drag it) or even a knife to make your desired ‘scores’.

Say you have a 10 tray dehydrator or you just have extra mesh screens laying around, once you’ve flipped the cracker and removed the teflexx, it would be great to place a mesh screen on top of the cracker to prevent the outer edge roll up. It’s not a deal breaker by any means, it’s just a little tricky to remove them from the dehydrator when the layer below is doing a pull-up on the layer you are trying to remove. 😉

Raw Savory Juice Pulp Flax Crackers


    • 6-8 cups of misc veggie pulp from juicing
    • 2 cups of flax seed that have been soaked in 3 1/2 cups of water
    • 3-6 tablespoons reduced sodium tamari (or Bragg liquid aminos)
    • 1-2 heaping tablespoons poultry seasoning
    • 1/4 cup nutritional yeast
    • 1 tablespoon garlic powder
    • 1/2 tablespoon or more of onion powder
    • 2 teaspoons dried dill
    • minced fresh summer savory (optional)
    • 1-2 teaspoons extra virgin olive oil (optional)
    • juice of a lemon (optional)


    1. Once your flax crackers have soaked and become gelatinous, add the remaining ingredients and stir well to make sure everything is evenly mixed.
    2. Place a teflex sheet on a flat counter surface and spread about 1 1/2-2 cups of mixture per tray (Depending on your desired thickness).
    3. Then slide the teflex sheet onto a dehydrator tray with mesh sheet, repeat until all the mixture is accounted for.
    4. Dehydrate at 130F for the first few hours, then score the crackers with a knife or pizza cutter and continue to dehydrate at 115F for 2 more hours.
    5. Flip crackers onto the mesh screened dehydrator tray and peel off the teflex sheet and dehydrate 10-14 hours still at 115F. This time will depend ultimately on the humidity level of where you live. Drier climate = less drying time or Hot and Humid = longer drying times
    6. Feel free to sample a few hours after they've been flipped to find your desired crispiness.


    I don't have any drops of golden advice for making crackers. In a way they are fool proof, even if they are bland they will be crispy and a great vessel for salsas and dips. I will leave you with this though, a thing to remember with dehydrating is that flavors condense, so it's very hard to taste the wet better of cracker and know exactly what the end result will be. If the wet batter is too flavorful, your raw version is going to be even more flavorful. Hope that makes sense. 🙂


    What seasonings would you add to your juice pulp crackers?



    Leave a Reply

    Your email address will not be published. Required fields are marked *

    CommentLuv badge

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Deborah says:

      I am new to your site. Thank you for all you put into your blog for those of us within the online community. I will be making this recipe! As well, I will periodically visit your blog for more information. Thank you!

      • Hi Caroline! I’m so sorry for just responding. I’ve not tried it in the oven, but if I did, I would use a low heat between 250-300F and check every 10 minutes until the consistency was just right. 🙂 I would use a cookie sheet with a silpat or parchment paper.

    2. Ed says:

      Great recipe. I did it in the oven. I’m new to re-using my pulp, and the tamari was an inspired touch. We ate the first batch right away!

      I wouldn’t cook or dehydrate on teflon/teflex for one minute, let alone 12 hours, though. It’s known since the 70’s to be pretty toxic.. But one could correctly argue that everything is poisonous I guess.