Good things to eat

The one thing I hate about juicing, is what to do with the left over pulp, especially if you juice often, it starts to add up.  Sadly most of mine just ends up in the compost because I just can’t come up with enough things to do with it.

I’ve tried tossing it into soup stock but because it is so fine it just floated and made the soup taste grainy.  Not to mention that most of the real goodness has been squished out of it so it really is only the fiber left.

But on this occasion, the beautiful pulp left over from the beet juiced for the fresh pasta was just screaming to be made into something.  And what with practically every appliance in the house on the go already, why not make the best of it?

I tossed the beet pulp into the KitchenAid mixmaster just used to mix the pasta dough.  To that I added:

  • 1 cup flour ( any kind)
  • 1/2 cup corn meal
  • 1/2 flax seeds
  • 1/2 pumpkin seeds
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • water as needed to make dough stick together

Feel free to add any other bits that might tickle your fancy, like spices or chopped green onion, or garlic or replace the pumpkin seeds with sunflower or seseme seeds.  Basically whatever you have around can go in.

Use the paddle attachment on the mixmaster for this and let it mix until it forms a nice ball.

Then dump out onto a baking sheet lined with parchment paper ( a girls best friend!).

Cracker dough

Then using a spatula ( my favorite is a larger size offset one) spread the dough as thin and evenly as it will go.

Crackers ready to bake

Once you have spread it as much as you can, use the spatula or a knife to score it into cracker shapes.  It is important to try to square off the edges so they aren’t thinner than the rest of the cracker because they will get too crispy.

Bake them in a pre-heated 300 degree oven for probably up to an hour.  The low temperature and slow baking will make them nice and crispy without burning them.  You will know they are done when you give them a poke and they aren’t soft in any way.

If you wanted to make these into a “raw food” item omit the flour and corn meal and replace with ground nuts of some kind like almonds, or sprouted grains.

Follow the same procedure only they would be dried in a dehydrator as per manufacturers instructions.

Beet crackers

There we have it, two items out of the same old beets!

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Comments on: "What can we do with left over juicer pulp?" (7)

  1. these look so appealing, Lorrie! What a delicious way to use all the goodness of a vegetable. Never would have thought of it myself.

  2. Very cool pasta process. I bet it will taste great!
    I can picture your pasta on store shelves now saying “Beets regular pasta”
    Well done Lorrie.

  3. Great idea. I’ve been juicing a lot recently, and wondering the same thing about the pulp. Was thinking about cushion stuffing or similar myself. This post made me think of an interesting feature on CBC radio yesterday about 3D Food Printers, yes food printers. You might find it interesting…http://www.cbc.ca/news/technology/story/2011/02/28/technology-3d-printers.html

  4. […] shown you how to make crackers before with the left over pulp from your juicer ( click here to check those out )  and then the crusts we made for our “raw pizza”  ( click here to see that) also […]

  5. Can you please enter the measurement for the flax and pumpkin seeds.

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