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image of celery apple juice in a mason jar beside a wooden board with baked pulp crackers

Celery Apple Juice and Pulp Crackers

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.
Course: Drinks
Cuisine: American
Diet: Gluten Free, Vegan
Keyword: Juice
Print Recipe

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.