Sustainable holiday recipes: Fruit pulp crackers, using leftover juicing pulp

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      Do you have a juicer and think that throwing out all that pulp afterward is a waste? Well, here’s one solution.

      As part of its sustainability measures, Fairmont Hotels and Resorts is sharing recipes that make use of parts of food that normally wouldn’t be considered for recipes.

      This one comes from Fairmont Banff Springs executive chef Robert Ash.

      “This is a very simple recipe that utilizes excess pulp leftover from juicing, which would otherwise be thrown in the bin,” Ash says. 


      Fruit pulp crackers


      750 grams vegetable and fruit pulp leftover from juicing

      250 grams ground flaxseeds

      To taste salt and pepper

      Optional seasonings: chili, cumin, lavender, sesame

      1. Mix the pulp, flaxseeds, and any seasonings of choice. Spread the mixture out on a baking sheet lined with parchment, making sure the thickness is about two millimetres.

      2. You may use a cutter to cut the crackers into shapes or leave it in one slab to break up into rough shards after baking. Dehydrate in the oven at 70°C overnight or 90°C for four hours.

      3. Once cool, serve immediately or keep in an airtight container at room temperature.

      Fairmont Banff Springs executive chef Robert Ash
      Fairmont Hotels and Resorts