Today's pulp crackers in the dehydrator, beet, carrot, curcumin, celery, ginger.....

To make my cracker I simply soak some flax seeds, buckwheat kernels, sunflower seeds and pumpkin seeds. Put the left over pulp from juicing and  the flax seeds into the food processor with some garlic and nutritional yeast for flavor. 

If your food processor cant handle it do it in small portions, or just mix everything up in a large bowl by hand.  If you do it by hand your crackers will be more thick and chunky, but I like it that way.

 Dehydrate for about 12- 20 hours at 40 degrees Celsius until completely dry, time depends on how thick you've made the mixture in the trays.

Here is another idea.......

Beet Carrot Cake Bites

Servings: approx 16 cookies

Ingredients:

• 1 egg, beaten
• 1 ripe banana, mashed
• 1 cup pulp (pulp remaining from Apple, Beet, Carrot Juice).  If you are short on pulp, shred carrots to make up the balance.  I used 1/2 cup pulp with 1 carrot).
• 2/3 cup almond flour (other flours may work)
• 1/3 cup chia seeds
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg

Optional:

• 1/3 cup of shredded coconut
• 1 tbsp honey (add for sweetness.  I omitted)
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 F.
2. 
3. Cream together honey (if using), beaten egg and mashed banana.
4. Add vanilla and spices, mixing well.
5. Mix in pulp, chia and almond flour until well combined.
6. Spoon rounded tablespoons of batter onto a parchment lined cookie sheet (or grease pan).
7. Bake for 40 minutes or until lightly browned.

thanks to: http://memyselfandfood.com