Juice pulp flatbread pizza crusts/crackers (Raw)

This recipe is very similar to my previous one; the former recipe was born because I didn’t want to waste the juice and nut pulp; however, I figure I might not have the nut pulp ( from making nut milk) all the time, so I use nut butter to replace it.

#flatbread #raw #vegan #juicepulp

Serving three 10- inch pizza crusts


8 cups of juice pulp

2 Tbs nut butter ( I use almond butter)

1/2 cup olive oil

2 Tbs green curry powder

1 Tbs curry powder

2 cups sprouted seeds meal ( I use @go_raw mixed seeds, grind them using a food processor )

5 Tbs whole flaxseed ( 5 Tbs whole flaxseeds + 6.5 Tbs filtered water, soak for a few hours to overnight)

Nama shoyu (soy sauce that has not been pasteurized) to taste

1 tsp Himalayan salt

Cayenne powder (optional, if you want to add a kick to it, I like it spicy!)


Place all the ingredients in a large mixing bowl, mix well

Place the mixture on the dehydrator sheets, spread thinly and evenly with an offset spatula

Set the temperature at 115 F, dehydrate until dry and crispy (it takes quite a long time, overnight to 24 hours)

Slide the flatbread onto a chopping board

Use a large knife, cut into any shapes and sizes you like


Raw vegan cheese ( I like miyoko's)

Radish slices

Watercress, herbs, edible flowers


#flatbread #vegan #raw
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