Savory Einkorn Veggie Crackers

From Pulp to Power: Why Your Juice Leftovers Are the Real MVP

Let’s have a little heart-to-heart, friend. You bought the juicer, you stocked up on rainbow produce, you did the thing, and now you’re standing there with a bowl full of soggy pulp asking...

"What in the compost pile am I supposed to do with this?!" 😩

I get it. It feels wasteful. Messy. Even a little… suspiciously mushy. But let me tell you something that might change the way you look at that leftover pulp:

👉 That juice pulp is straight-up GOLD. 

I’m talking gut-nourishing, fiber-boosting, real-food goodness that your body actually needs, especially if you’re on a detox, rebuilding your microbiome, or just trying to keep things regular. 

Fiber is the broom for your gut. And this “trash” is actually treasure. Here’s how to turn that pile of pulp into crunchy, savory, snack-time glory:

Not-So-Trashy Pulp Hacks:

• Toss it into soups or stews for extra thickness and nutrients

• Mix with eggs for veggie fritters or patties

• Add to meatballs, casseroles, or even taco meat for a stealth health upgrade

• Freeze it in cup portions if you’ve got more than you can use & save for later.

• Or my favorite... turn it into homemade crackers that make your gut sing

Einkorn Pulp Crackers Recipe:

These babies are crunchy, savory, endlessly customizable, and packed with fiber and nutrients!!

• 1 cup Einkorn flour (any flour works)

• 1 cup juice pulp (carrot, celery, beet—whatever your juicer made magic with)

• 2 tbsp olive oil

• 1/2 tsp sea salt

• 3 tbsp flax seeds, pumpkin seeds or whatever seeds you are feeling

Optional Spices & Flavors: YOU do YOU!!

Add in garlic powder, rosemary, Italian herbs - go crazy!!

Try adding a toothpick swirl of Vitality essential oils to your dough:

• Lemon Vitality for brightness

• Thyme Vitality or Oregano Vitality for herby depth

• Black Pepper Vitality for a subtle kick

  1. Just dip a clean toothpick into the bottle, swirl it through the batter, mix well, and taste as you go. A little goes a long way.

Directions:

1. Mix everything into a dough. If it is too moist, add a bit more flour

2. Roll it very thin between organic parchment paper

3. Cut into cracker shapes (or rustic shards if you’re feelin’ wild)

4. Bake at 350°F for 20 to 25 minutes until golden and crisp.

I like to oil my cookie sheet and roll the cracker dough super thin right on the pan—less mess, no transferring, just easy peasy. Then I sprinkle the top with more seeds, spices, and a generous pinch of Celtic sea salt.

Next, I give it a light roll to press all that crunchy goodness into the dough so it stays put while baking. Then I grab a knife and score the dough into cracker shapes before popping it in the oven. For an extra crunch, give the tops a quick spritz of avocado oil before baking. It helps them crisp up beautifully and adds just a hint of that golden toasty goodness.

Once they’re golden, cooled, and crisp? I just snap them apart and try not to devour the whole tray on the spot. (No promises.) Amazing with hummus!

I store mine in a mason jar. They stay fresh and crunchy for ages. Honestly, we usually go through them fast (the grands are obsessed), but I’ve eaten some a couple months later and they were still crispy and delicious. Total snack win.