Pineapple Seed Crackers - The Fermented Foody

Fresh off the Fermented Food Press!

Never miss another update, recipe or special offer from the Fermented Foody again!

Pineapple Seed Crackers

This week I’ve been on a juice cleanse and it highlighted the volume of pulp we create when juicing fruit and vegetables. I do dislike waste!

For a few years now I’ve been toying with the idea of purchasing a dehydrator. It’s the one piece of kit that my raw kitchen is lacking. What has stopped me until now is the noise factor. They run for hours at a time and our downstairs is largely an open plan space. We have a small utility that’s fully booked. No space for a machine like that!

The thought of constant humming from a working machine in our living space hasn’t appealed and installing it in my store room (a perfectly functional space, however without water/sink) didn’t appeal either, since it’s not attached to the house.

So … I have lived without a dehydrator.

Recently, I read about the newest model on the market; a virtually noiseless piece of kit. My own inner noise about desiring a dehydrator returned to overdrive! Whenever this happens, I also remind myself that we need moisture in food and that I’m not super crazy about dried food. I’d reach for a slice of cooked home made gluten free bread (Mmm .. Chickpea Flatbread!) over a dried raw slice of bread any day.

Of course, by dehydrating we add enzymes to our food (preserving food this way sucks out the moisture and retains the calories, sugar (beware!) and nutrients) .. On the flip side of this argument, I eat so much general raw and also fermented raw food already, that I’m sure I take in enough daily enzymes.

About to throw another pile of pulp into the bin (the garden isn’t planted with flowers/plants yet, so we have nothing to fertilise or nurture) I decided to make some crackers and cook them.

An oven can be used to dehydrate on very low temperature, if you’re prepared to run it for several hours. In honesty, even though raw is great, I kind of prefer the taste of a cracker that has a little roasted flavour, over raw.

What happened next?

Gather Your Goodies

PINEAPPLE-SEED-CRACKERSPineapple Seed Crackers

300g Pineapple Pulp (This is the remaining fibre of the pineapple, after you’ve juiced it. Be sure to remove all the hard skin from the pineapple before you push it through the juicer, or that will end up in your pulp as well .. and you won’t want that in your crackers.)

1 Cup Golden Flax Seeds (I used golden because they offer a lovely nutty taste)

1/2 Cup Sunflower Seeds

1/2 Cup Sesame Seeds (I used de-hulled, for a lighter flavour with this seed)

1/2 Cup Ground Flaxseed

1/4 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Cinnamon

It’s Action Time!

Set your oven to 130 degrees for a Fan Oven. 275 degrees F. 140 C.

Mix all your ingredients thoroughly together by hand in a large bowl.

Grease large baking tray with coconut oil.

Grab a ball of the mixture and place on a chopping board.

Shape it to whichever style cracker you’re making and pat down evenly until around 1/4 cm thick.

Use a large spatula to carefully slide underneath the cracker and place onto your baking tray.

Repeat until all the mixture has been used.

Set the oven timer for 30 minutes.

After the first 30 minutes, turn the crackers, using your spatula.

Set the timer for another 30 minutes.

Turn the crackers again and switch the oven temperature to 50 degrees Fan Oven. 100 F. 50 C.

The crackers will now cook for around 2 more hours on this low heat, which will dry out the pineapple pulp.

Turn them every 30 minutes and keep an eye on them, checking if they are still bendy. You’re looking for a ‘no bendy bendy’ cracker! 😉

Voila! Delicious, home made, no fuss crackers!

My favourite way to eat these would be with one of my home made fermented chutneys (coming soon in an Ebook) topped with cheese.

Ooh la la!

(I’m also planning to start making fermented jams, which would also be a tasty little snack!)

Ooh, Really?!

Flax is also called Linseed. The flour is said to degrade (mould etc) fairly easily in a packet. Kept in a cool, dark cupboard I haven’t found an issue with this. If you’re unable to store in this way, or are concerned about the quality, buy flax or linseed as seeds and grind however much flour you need as and when you’re cooking/prepping food that requires that ingredient. A high speed blender with dry blades will do this job in seconds for you.

Depending on the juicer you use and the wetness of the pulp produced, you may need to add a little extra ground flaxseed to absorb moisture. The mixture is delicate when you shape the crackers and should look like it’s binding together.

What would your own favourite topping be? 😉

About the Author Sarah Jackson

I love to experiment with food, write, read, walk by the river, watch vintage TV dramas, good documentaries and comedy.

follow me on:

Leave a Comment:

6 comments
trenna says

I am very excited to try this tonight. It sounds fabulous.

Reply
    Sarah Jackson says

    Let me know how they turn out Trenna!

    Reply
Tracey says

Sarah, I have a pineapple sitting on my counter plus a quarter peck of Florida oranges brought back from our trip. I was planning on juicing them tonight! The crackers sound awesome, and some cheese with a drizzle of honey sound nice, too!

Reply
    Sarah Jackson says

    Ooh, perfect timing Tracey!! I just had my first one with a salad. I had to get everyone else to taste test them when I made them the other day, because I was on a juice cleanse this week. They’re slightly sweet, so they’d work really well with honey! I can’t wait to create some savoury ones now! Let me know what you think of them. 🙂

    Reply
Sherry says

These look delicious … and I’m guessing you could use the same recipe for other fruit or vegetable pulp too.

Reply
    Sarah Jackson says

    These are the first crackers I’ve made with pulp Sherry. I’ll be making more and will change the ingredients according to what I have available. Depending on how dry/wet the pulp is, you may need to add more ground flaxseed and it should all be tickedy boo. Of course, you can also add herbs/spices etc if you’re making savoury crackers!

    Reply
Add Your Reply