I am definitely someone who likes to graze.
I happily have three small meals daily and two good snacks rather than just three big meals. Finding different things to snack on other than the usual handful of nuts and fruit or a couple of rice cakes with nut butter is always a bonus.
Juicing is a good snack, but then I’m always left with the dilemma of what to do with the pulp, which still contains numerous nutrients, especially fibre, which is essential for digestion and general gut health.
Pinterest is often my go-to place for this kind of inspiration, and I came across many recipes for what to do with the leftover juice pulp, from veggie burgers to soups, but the crackers are definitely my favourite. They’re effortless, tasty and frugal as you use something that otherwise ends up in the bin.
I use the pulp left over after juicing three carrots, four celery stalks and one apple, but you can use the pulp from anything you’ve juiced.
Approximately 2 cups of pulp
1/2 cup of ground almonds.
A sprinkle of dried Herbs, de Provence
Pinch of sea salt
Mix together in a bowl and add some water if the mixture is too dry.
With a rolling pin, roll out in between 2 sheets of greaseproof paper, place on a baking tray, and bake in the oven for 30-40 min on Gas Mark 3 (170 C/350F) until crispy. Cut into squares with a pizza cutter or sharp knife.
Spread some homemade hummus, add a few watercress leaves, and enjoy your snack!