By Nicole Klinakis
Now that we’re all working from home, the kitchen has become a total hot spot in our household. As we shuffle between the bedroom and living room wondering what snack to eat next, my daily juices inspired a new challenge – upcycling. Instead of dumping the pulpy goodness, I ventured into the land of juice pulp crackers. Pair it with hummus or guac for an equally tasty and nutritious snack!
- Leftover juice pulp from your juicer
- Olive oil
- Flour or almond meal
- Preheat the oven to 160°C.
- Grab your juice pulp and pop it into a food processor with a splash of olive oil, some salt, pepper and any other spices you like. I went with turmeric for an anti-inflammatory boost.
- To get the right consistency you need to add some flour - I chose almond meal for a GF alternative. Add it to the mixture tablespoon by tablespoon until it resembles a dough-like mixture.
- When ready, I sandwich it between two sheets of baking paper and begin to roll it out until it’s half a centimetre thick.
- Peel off the top sheet and slide the mixture onto a baking tray. Grab a knife or pizza cutter and lightly create a grid (once baked, it’ll be easier to break into pieces).
- Pop it in the oven until they start to turn golden and crisp (approx 30 mins).
- Once done, leave in the oven to cool. This will dry them out completely for a nice crunch.
- Plate up with your favourite dip!
About the Author
Hailing from sunny Queensland, Nic is a Copywriter at Saatchi & Saatchi New York where she spends the better part of her day solving business problems with creative ideas. Outside the office, you’ll find this wannabe green-thumb dabbling in comedy writing, playing tennis or at the beach.