Vegetable Seed Crackers

December 14, 2015

Vegetable Seed Crackers

I was really excited when I made these Vegetable Seeds Crackers. I have been doing a bit of juicing lately with my Breville centrifugal juicer and occasionally I feel bad about the amount of vegetable and fruit pulp that ends up as waste. I do put all of the leftover pulp in the compost bin to eventually go back into my garden, but lately I have been thinking that surely there must be a better way to use my leftover pulp. Thanks to Google, I came across some ideas on how to use the vegetable pulp that is leftover after juicing and thus my raw, vegan Vegetable Seed Crackers were born!

I guess the only prerequisite to making this recipe is that you actually have a juicer and you use it to make some vegetable juice! I have been making vegetable juices for a long time now. My mum used to make us vegetable and fruit juices when we were teenagers. When I got my first place after living on campus at university, my Mum passed on our old Breville juicer for me to use. Yes, we had owned it for a long time, but my goodness did it still pump out those vegetable juices! My favouite juice for a long time was apple, carrot, celery and ginger, and this was pretty much all I used to make. Apart from the odd orange juice or orange, carrot and ginger juice, I didn’t experiment very much.

Then, a few year’s ago, I saw a wonderful film called “Fat, Sick and Nearly Dead”. This film is about a once obese man called Joe Cross who turned to juicing to drop an amazing amount of kilos in 60 days by eating only fruit and vegetable juice. If you’re interested you can check out the official website here. Joe’s journey inspired me to start juicing more and to try different juices. He inspired me to try pure vegetable juices with no fruit added, providing an amazing hit of phytonutrients and enzymes in one jam packed glassful. As a side note, Joe has just released the sequel to Fat, Sick and Nearly Dead and I’m really looking forward to seeing that.

The other point to note is that I make these Vegetable Seed Crackers in my dehydrator. Dehydrating these crackers at a temperature of 41 degrees Celsius retains the living enzymes in the food, ensuring you get the most nutrition out of the ingredients. It also allows you to preserve the vegetables and soaked seeds so that they can keep for a long time in their dehydrated form. Even though I choose to use a dehydrator, you can make this recipe without one. Most ovens will have a very slow setting on them of around 70 or 80 degrees Celcius. If you do make these in the oven then you won’t have to cook them as long.

I stirred my Vegetable Seed Crackers mixture in my Thermomix. This ensured that all of the big pieces of vegetables that didn’t go through the juicer properly were broken up nicely. However, if you don’t have a Thermomix, then just ensure that you remove all of the large pieces of vegetable from the vegetable pulp you use. You can easily mix all of the ingredients in a large mixing bowl with a wooden spoon.

I juiced about 600ml of carrot, celery, cucumber and beetroot juice to make the 1 cup of vegetable pulp that I needed for the recipe. However, you can use whatever combination of vegetables you like. Happy juicing!

This recipe will make one dehydrator tray of Vegetable Seed Crackers.

Vegetable Seed Crackers

Equipment

  • Dehydrator or an oven with a very low setting
  • Thermomix or a large mixing bowl and a wooden spoon
  • Mixing bowl for soaking the seeds
  • A large baking tray and baking paper (if using an oven to cook the Vegetable Seed Crackers)
  • A roll of tin foil (if using an oven)

Ingredients

  • 1 cup of vegetable juice pulp (preferably made from organic vegetables)
  • 1 cup of linseeds (flax seeds)
  • 1 cup of sunflower seeds
  • 1/4 cup of sesame seeds
  • 1/4 cup of chia seeds
  • 2 cups of water
  • 1 teaspoon garlic powder
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon Himalayan salt

Method

  1. Place the linseeds, sunflower seeds, sesame seeds and chia seeds in a mixing bowl and place the water on top. Stir until well combined. Let this seed mixture soak for 1 to 2 hours so the seeds can soak up all of the water. Stir occasionally. At the end of the soaking time, all of the water should have disappeared and been taken up by the seeds.
  2. Make your vegetable juice and retain one cup of the vegetable juice pulp. You can discard the large pieces of vegetables that were not properly chopped up by your juicer.
  3. Add all of the ingredients to a large mixing bowl and mix until well combined with your wooden spoon. Alternatively, add all of the ingredients to your Thermomix bowl and mix on speed 5 for 10 seconds until the mixture is well combined. Scrape down the sides of the bowl and give the mixture a quick mix with the spatula

If you are using a dehydrator:

  1. Line your dehydrator with teflex sheets or baking paper. Spread the Vegetable Seed Cracker mixture evenly onto the tray with a spoon or spatula. Make the mixture into the shape of a square. You can press around the edges of the mixture to make sure you have a clean finish.
  2. Place the tray into your dehydrator and dehydrate on 41 degrees Celsius (the living food setting) for 1 hour. Remove the tray from the dehydrator and use a knife to score the mixture into cracker shapes. I normally make them 4cm by 5cm. Replace the tray in the dehydrator and dehydrate for a further 7 hours.
  3. Remove the tray from the dehydrator and break up the crackers into individual portions. Flip over each cracker so you can dehydrate the other side. Replace the tray in the dehydrator and dehydrate for a further 8 hours at 41 degrees Celsius until the crackers are crispy on the outside and dry on the inside. If you want to keep these crackers for a few weeks, then you must ensure that all of the moisture has evaporated.

If you are using an oven on a very low setting:

  1. Pre-heat your oven to its lowest setting – this will normally be about 70 or 80 degrees Celsius.
  2. Line a large baking tray with baking paper. Spread the Vegetable Seed Cracker mixture evenly onto the tray with a spoon or spatula. Make the mixture into the shape of a square. You can press around the edges of the mixture to make sure you have a clean finish.
  3. Place the baking tray in the oven. You will need to prop open the oven door slightly by wedging a roll of tin foil in the top of the door. Dehydrate the crackers for 1 hour and then remove the baking tray from the oven.  Use a knife to score the mixture into cracker shapes. I normally make them 4cm by 5cm. Replace the baking tray back in the oven and dehydrate for a further 4 to 5 hours. Check the crackers after this time. The cooking time will depend on how hot your oven is. If they are still moist then dehydrate for a further hour at a time until they are crispy on the outside and dry on the inside. If you want to keep these crackers for a few weeks, then you must ensure that all of the moisture has evaporated.
  4. When they are cooked, remove the crackers from the baking paper and place on a wire rack to completely cool and harden.

Store your Vegetable Seed Crackers in an air tight container in the fridge for a few weeks.

I love to eat these Vegetable Seed Crackers with my Cumin Spiced Hummus, with peanut butter or nut butter, or just on their own. They are a wonderful snack to munch on and are fabulous to carry with you when you’re out and about.

Happy dehydrating!




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