Crispy Pure Michigan Crackers

The other day I wondered what to do with the pulp after juicing 1 celery root, 2 apples, 1 golden beet, and a few carrots. I hate throwing out all of that material, although I have curbside composting. All that Michigan hard work and goodness! So, I decided to add it to a few other MI ingredients to make crackers in the dehydrator.



½ cup flax seeds soaked for 30 minutes in ½ cup water, then drained

2 cups juicer pulp

½ cup buckwheat seeds

½ cup sunflower seeds

¼ cup red onion

1 large garlic clove

1 Tablespoon maple syrup

½ teaspoon salt



  1. Combine the onion and seeds in the food process and break them down.
  2. Add the other ingredients and break them down to desired texture. It should not be completely smooth.
  3. Spread the mixture on a dehydrator sheet; score the crackers if desired.
  4. Dehydrate at 115 degrees for several hours.
  5. Flip them and dehydrate until dry. You can leave them a bit moist if desired, but then store them in the refrigerator, and eat them within a few days.


If you have a dehydrator, I hope you give it a try. It may work in an oven at low temperature, but I’ve not tried it. I’ve found that as long as I get the wet to dry ratio right there are endless combination possibilities with this recipe.

Pure MI crackers before dehydration

Going into the dehydrator

pure mi crac 2

Dried crackers

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