Ingredients

Makes about 20 crackers200g juice pulp(e.g. carrot, apple and ginger)

120g ground nuts (e.g. almonds, hazelnuts or walnuts)

170g mixed seeds 170g mixed seeds (e.g sunflower, pumpkin or sesame seeds)

3tbsp tahini

1tbsp tamari

salt and pepper

MethodPreheat the oven to 110oC (fan 90oC).

Simply place all the ingredients into a mixing bowl and stir them together until the mix is sticky.

Pour the mixture onto a flat baking tray lined with baking papelined with baking paper, then use a spatula to press it down so that it’s nice and thin and very compact.

Bake for an hour and a half until crispy.

Store at room temperature in an airtight container.

“I make these crackers after I’ve juiced my vegetables so I don’t waste the vegetable pulp that’s left. I get a lovely juice and tasty crackers from the same portion of vegetables. The crackers are great with dips, especially houmous.”

January’s recipeof the monthSuperfood Crackers

Brought to you by Caroline , our Love Food Hate Waste Champion

Top tipIf you don’t have any

pulp from a juicepulp from a juicer, then you can grate 200g worth of

carrots instead. You can also spice up the crackers by adding a teaspoon of chilli powder or seasoning of your choice to the mixture.