I adapted this recipe from Jerry James Stone, found after searching for flaxseed chia seed juice pulp cracker recipes on Google.
First, I used oat flour instead of whatever flour he used.
Second, I added sprinkles of Celtic Sea salt before baking.
I’ve become a salt snob since breast cancer diagnosis. Salt can be very powerful. I like Real Salt, or Celtic sea salt, even over Himalayan salt (but I do like my Himalayan salt lamp!).
My juice pulp contained:
- Ginger (a lot)
- Green apple
- Artisan lettuce
It’s my adaptation of Gerson Therapy juice.
Followed James’ recipe and scored the crackers before baking with a pizza slicer. Didn’t have parchment paper so greased with coconut oil.
So hearty. I put one in soup and it added a great flavor. So I did it again.
Good stuff and no juice pulp waste! I don’t peel the carrots or ginger or apple either. Easy peasy.
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