Raw Turmeric Veggie Flax Crackers {Made from Juice Pulp!}

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Whenever I’m juicing I always juice the vegetables that I know I want to keep the pulp for first. The veggie pulp is excellent for pasta sauces, vegetable or meat pie sauces, crackers and other recipes. Here is a great list of ideas for what to do with your juice pulp: 9 Ways to Make the Best of Your Juice Pulp . You can also make these crackers that contain no sugar and are high in fiber, omega 3 fatty acids, antioxidants and with the added bonus of the wonder spice turmeric. Enjoy!


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  • 2 cups (260 g) flaxseeds
  • 1/2 cup (70 g) sunflower seeds
  • 1/2 cup (60 g) sesame seeds
  • 1 cup (90 g) vegetable juice pulp  — I had carrot, zucchini, kale and beet pulp in the freezer
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp chili flakes (optional)



  1. Cover flaxseeds with water and soak the flaxseeds for 2 hours. Add more water if necessary, you want them to be gooey and sticking together, but not too runny or too thick.
  2. Cover the sunflower & sesame seeds with water in a separate bowl and soak for 2 hours and rinse.
  3. Combine the flaxseeds with the rinsed sesame seeds and sunflower seeds.
  4. Stir in the remaining ingredients and combine well.
  5. On a lined, large baking tray (you will need 2) smooth out the mixture to form a very thin layer without holes in the mixture. Set your oven on its lowest temperature and bake for 10 to 12 hours turning over after 6 hours. (To turn it over use another layer of baking paper smoothed out over the top to enable you to turn it over easily, then after another hour slowly peeled the top layer of baking paper away).
  6. Once they feel crispy and very dry you can remove them from the oven and allow to cool.
  7. Break into cracker pieces and enjoy with your favorite dip, like a savory cashew cream dip.

Note: You can also use a dehydrator if you have one instead of the oven, and dehydrate for 10 to 12 hours. (For this recipe I used a dehydrator)

Prep time: 2 hours (to soak seeds) plus 30 minutes

Cook time: 10 - 12 hours (in dehydrator)

Total time: 12 hours, 30 minutes

Servings: 12 - 16

  • Nutrition per serving:
  • Calories70 calories
  • Fat6g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium210mg
  • Carbohydrates3g
  • Fiber3g
  • Sugars0g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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