Seed crackers from vegetable juice pulp

Thin, crisp crackers made from carrot, beetroot and celery juice pulp, bound with linseed and full of sunflower and pumpkin seeds.

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Prep Time 15

Cook Time 1 20

Resting 15

Total Time 1 50

Servings: 30 crackers

Course: Snack

200 g vegetable juice pulp carrot, beetroot and celery, squeezed if damp; no more than a third celery
60 g whole linseed (flaxseed)
40 g ground linseed (flaxseed)
70 g sunflower seeds
30 g pumpkin seeds
2 tbsp sesame seeds optional
2 tbsp olive oil
1 tsp salt
1 tsp dried thyme or oregano or ground cumin
60 ml water plus up to 40 ml more if the pulp is dry

Mix

If any celery pulp is stringy, chop it finely with a knife.
Mix the pulp, seeds, oil, salt and herbs in a bowl. Add the water and stir well. The mixture should be thick and sticky; add a little more water if it is crumbly.
Leave it for 15 minutes so the linseed absorbs the water and binds the dough. Heat the oven to 150 °C (140 °C fan).

Bake

Put the dough on a sheet of baking paper, cover with a second sheet and roll it out evenly to about 3 mm thick. Peel off the top sheet.
Slide the paper onto a baking tray and score the dough into squares or rectangles with a knife.
Bake for 40 minutes. Turn the whole sheet over onto a fresh piece of baking paper, peel off the old paper and bake for another 30 to 40 minutes, until dry and crisp all the way through.
Switch off the oven and leave the crackers inside to cool with the door slightly open. Snap them along the score lines.

Keep in an airtight jar for up to a week. If they soften, crisp them up for 5 to 10 minutes at 150 °C.