Bread & bakes

pulp crackers, Jamie magazine, food styling

Parsnip, melon and cranberry juice & veggie crackers

These delicious veggie crackers are not only tasty but also dairy and gluten-free.

Share on FacebookPin on PinterestShare on LinkedIn

Quantity: Makes 750 ml juice & 20 crackers


250 g watermelon (or melon in season) with peel
100 g cranberries
1 parsnip
1 celery stalk
1 tomato
200 g red grapes
sprig of basil

250 g vegetable and fruit pulp
50 g ground linseed
1 tablespoon whole linseed
About 200 ml water
1 teaspoon course salt
1 teaspoon course pepper
1 teaspoon each, poppy seed, sesame seed


Puree the juice ingredients and serve in glasses with ice and a sprig of basil.

Preheat the oven to 170C. Mix the pulp with ground and whole linseed, the seasoning and about 200 ml of water. Kneed to stiff dough. Spread in a thin layer of about 3 mm on a baking sheet lined with parchment.

Bake for about 20 minutes until dry and crisp. Cut into pieces and serve as snack with butter, cheese and olives.