Juice Pulp Uses

Pulp Crackers

I’m a keen juicer. It’s not every day as frankly I don’t have the time but at least 3 or 4 times a week I’ll make a juice. If you own a centrifugal or masticating juicer you’ll know that produces a lot of pulp. And the pulp contains the fibre which is the key to good gut health. I used to throw it away or use it as compost. These days I try to use as much of it as I can in our meals.

You can freeze the pulp in ice cube trays and add to stews, sauces, soups or even dips to add flavour. I’ve seen muffin and cake recipes using the pulp, as well as veggie burgers and fritters.

I’m sharing a recipe this month for crackers that use pulp as their base. This recipe comes courtesy of the first Deliciously Ella recipe book. The book seems a little dated now but there are some core recipes and techniques in it that I draw on every now and then.

I’ve kept the recipe as per the book. You can of course add or subtract from it – I often add other types of seeds, nutritional yeast, garlic powder, ground walnuts etc. It works better with the drier pulps – ginger, apple, carrot, and broccoli work well. Beetroot and celery make the crackers taste wonderful but are wetter – you’ll need to up the drier ingredients to balance this. You want a manageable mix – not so dry that it doesn’t bind together & not so wet it doesn’t dry out in the oven.

Pulp Crackers

Makes about 20


200g juice pulp

1 mug of ground almonds (120g)

1/2 mug sunflower seeds (85g)

1/2 mug pumpkin seeds (85g)

3 tbsps olive oil

1 tbsp tahini

1 tbsp soy sauce or tamari

Salt and pepper


Preheat your oven to 110C (you’re effectively de-hydrating them).

Mix all the ingredients together in a bowl to form a sticky mix.

Pour the mixture onto a flat baking tray lined with baking paper. Use a spatula or masher to press it down so the mix becomes thin & compact.

Bake for an hour and a half, until crispy.

Store in an airtight container.