Two healthy recipes in one! A tasty celery apple juice and a zero-waste recipe for how to utilize the pulp to make healthy fiber-rich crackers.
Celery juice has been a wellness trend for a while, but we've always struggled with the taste, until now. This recipe uses whole foods to elevate the taste and benefits of celery juice, and in return we also put the pulp to use! Two healthy recipes in one so nothing goes to waste! We love that!
Why you'll love this recipe
- No need to use a juicer, a blender or food processor will do the job.
- Tasty: the sweetness from the apples helps balance the tart earthy flavor of celery.
- Great way to hydrate your body and enjoy fiber rich crackers.
- A sustainable recipe with no-waste in mind.
Juice ingredients
- celery
- apples
- lemon
- ginger (optional)
How to make celery apple juice in a blender
- Chop all your ingredients and add to a blender with some water.
- Blend until smooth, then use a cheese cloth, nut bag or strainer to separate the liquid from the pulp.
- Enjoy the juice over a glass of ice and save the pulp to make crackers!
Pulp cracker ingredients
- Pulp: You should have about 4 cups of loosely packed pulp. Enough for two baking sheets of crackers.
- Sesame seeds
- Flax seed
- Nutritional yeast
- Garlic powder
- Olive oil
- Salt
How to make pulp crackers in the oven
- Use a mixing bowl or a food processor to combine all the ingredients.
- Line two baking sheets with parchment paper. Divide the pulp mixture into two and place on-top of both baking sheets.
- Place another sheet of parchment paper over the pulp mixture and use a rolling pin to spread evenly throughout. Use a wine bottle or any smooth bottle as a replacement if you don't have a rolling pin.
- Remove the top parchment paper, use a knife and score to make rectangular shaped crackers.
- Bake until the edges crisp up. Flip and bake for a little while longer.
- If your crackers need more time to crisp, break the pieces off, line them on the baking sheet and bake until edges are golden brown. You can leave them in the oven while its turned off for about 10 minutes to allow them to continue to crisp without burning.
How to store
The crackers are best enjoyed fresh, they can be stored for up to a week but they will soften.
Enjoy pulp crackers with
- Homemade Hummus
- Mashed Chickpea Salad
- Carrot Cashew Pate
- or any dip or plant cheese of your liking
Pair celery apple juice with
Other drink recipes you might enjoy
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of. Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- 1 blender or food processor
- 1 large mixing bowl
- 1 nut milk bag or cheese cloth
- 2 Baking Sheets
- parchment paper
- 1 Rolling Pin
Ingredients
Celery Apple Juice
- 1 whole stalk celery
- 4 green apples
- 1 lemon skin and seeds removed
- 1 knob ginger root
- 1 cup water
Pulp Crackers
- 4 cups pulp from the celery apple juice, this should be all the pulp (more or less)
- ½ cup sesame seeds
- ½ cup flax seed
- ½ cup nutritional yeast
- 1 Tbsp garlic powder
- 1 Tbsp olive oil
- 1 tsp salt
Instructions
Making the Celery Apple Juice (with a blender)
- Cut 1 whole stalk celery, 4 green apples, and 1 knob ginger root into large pieces. Remove the seeds and peel from 1 lemon, chop and place all ingredients into a blender or food processor with 1 cup water. Blend until smooth or as close to smooth as your blender or processors allows. Avoid overfilling your blender or food processor and blend in two batches if needed.
- Over a large mixing bowl, use a nut milk bag or cheese cloth to pour in your blended ingredients. Grab from the top and squeeze out as much liquid from the fruit and veggies as possible.
- Stir the juice and enjoy over a glass of ice, or store in your fridge for a couple days. Save the pulp to make crackers.
- If using a juicer, follow the same instructions but don't include the water.
Making Pulp Crackers (in the oven)
- Preheat oven to 350 °F. In a large mixing bowl or food processor, combine 4 cups pulp (this should be all the pulp more or less), ½ cup sesame seeds, ½ cup nutritional yeast, ½ cup flax seed, 1 Tbsp garlic powder, 1 Tbsp olive oil, and 1 tsp salt.
- Set up two baking sheets with parchment paper. Divide the pulp mixture into two and place them in the center of your baking sheet. Gather another sheet of parchment paper for the top of the pulp mixture, using a rolling pin, roll the pulp out to an even ⅛ inch thickness.
- Bake for 20 - 30 minutes. flip and bake for another 10 minutes. Turn off the oven and leave them in there for another 10 minutes to continue to firm up. If your crackers are too thick they wont be as crisp. In this case, pull them apart and bake them for another 5 minutes making sure not to burn them.
- Let them cool before storing in an airtight container in your pantry for up to a week. The crackers are best enjoyed fresh, they can be stored, but they will soften.
Notes
This recipe was created for people that don't own a juicer or dehydrator, like us! But if you own them, feel free to use them on this recipe. Dehydrated crackers will dry up more and stay crisper. Our blender and oven method is for those who want to still enjoy making fresh juice and crackers without the extra kitchen gadgets.
Tried this recipe?Let us know how it was!
