This recipe was invented off the back of a gruelling detox programme that I embarked upon with my friend last week.
It was specifically designed to clear the body of stored toxins, chelating and excreting heavy metals from the system. The first bit of the detox was fine because it wasn’t dissimilar to what I already ate. It was dairy free, gluten free, sugar free, soya free, and no nightshade family. This coupled with a supplement regime left me with increased energy levels and generally feeling really good. It was the three day liquid fast that was tough for me as I was living off protein shakes, juice and soup and was pretty damn hungry! It did however lead me to these yummy crackers, which adds to my belief that every cloud has a silver lining.
Whilst juicing for the detox It dawned upon me what a shame it was to be throwing away the wonderfully brightly coloured juice pulp with all its lovely fibre and vitamins into my compost bin for the slugs to eat.
I tasted some from a spoon and it tasted good.
I then thought how yummy it would be if I crisped it up and spread almond butter over it for a healthy snack!
And hey presto, green pulp crackers were born.. Totally sin free, grain free, dairy free, blah blah, lets get to the most important part… totally delicious!
As my dear Gran would say ‘waste not want not’, I think she would be impressed!
Juice pulp (You can use whatever juice pulp that you have leftover, mine consisted of 2 carrots, 2 celery, a small piece of ginger, an apple, a broccoli stalk, half a courgette). I have done these with beetroot too which gives an amazing vibrant pink colour.
Half a cup of ground almonds
2 dessert spoons of extra virgin olive oil
Himalayan pink salt
1/2 tsp Rosemary
1/2 tsp Mixed herbs
1/2 tsp ground cumin
- Pre-heat the oven to 140 degrees fan assisted oven
- Line a baking tray with non stick baking paper
- Stir all of the other ingredients in to the pulp until nicely smooshed together.
- Spoon a small dollop of the mixture on to the baking tray and flatten out with your fingers into desired shapes
- Bake in the oven for 30-35 minutes or until crispy and golden around the edges.
- Let cool and serve with your favourite topping (I particularly like almond butter or pumpkin seed butter)