Zero-Waste Peanut Pulp Crackers Recipe

Find out how to make use of what many would consider to be unusable kitchen scraps with this nutritious snack food recipe.

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by AdobeStock/zenvin


  • Peanut pulp from making peanut milk
  • 1 tablespoon sesame seeds, plus extra for sprinkling
  • 1/2 teaspoon salt
  • 2 tablespoons wholemeal flour
  • 1-2 tablespoons water
  • Zaatar (optional)


  • Preheat the oven to 200 degrees Celsius/fan 180 degrees Celsius/gas mark 6. Line a baking sheet with baking paper.
  • Mix the peanut pulp, seeds, salt and flour together. Stir in a tablespoon of water. If you have a spreadable consistency, you’re done; if not, add another tablespoon of water.
  • Transfer your dough to the lined tray and roll into a rectangle about 3 mm or 1/8-inch thick. Sprinkle some seeds or spice, such as zaatar, on top. Bake for 30-35 minutes, keeping a close eye on them. Remove from the oven when brown. Cut into pieces while still warm.

One man’s trash is another man’s treasure; “waste” is a matter of perspective. Peanut pulp is what you created by making peanut milk. Instead of being waste, pulp is a binding agent that can lay the foundations for another creation that adds value to your life. Reforming your thoughts reforms your words, which in turn reforms your actions — like piling pesto onto these peanut pulp crackers.

What value do peanuts add to nature, beyond feeding humans?

George Washington Carver (1864-1943) was born into slavery in America. When slavery was abolished, his drive to move the South away from intensive cotton farming led President Franklin Roosevelt to honor him for his creative vision to promote social and environmental justice. Carver saw that reliance on a cash crop contributed to divisive economics and a culture of dominance. He also saw that monocropping was stripping life from the soil on which everyone depended. His muse for justice? The peanut. Carver set out to harness the peanut’s power of creation and devised more than 100 ways of using the peanut that would build a market for peanut farming.

More from The Mindful Kitchen:

More: A Roundup of Food Waste Solutions 

An environmental foodie on a holistic path, Heather Thomas is mindfully committed to creating positive change, nurturing nature connection, and transforming the way we eat. Part practical, part meditative, The Mindful Kitchen infuses the everyday with simple nature-related rituals to reinforce thoughts as positive actions-creating focus, awareness and translating intent into lifestyle. Bite-size philosophical notes, meaningful questions, joyful rituals, and an abundant feast of vegetarian recipes are mindfully stirred together in this new-wave cookbook. Offering over 100 seasonal recipes, this beautifully illustrated culinary go-to encourages you to make mindful choices through how and what you eat. Add empowering flavours for wellbeing — inspiration, curiosity, and awareness — and this is destined to be a must have in every kitchen library. With fresh takes on old favourites, and new dishes to tickle the taste buds, there’s a recipe for every season. Ranging from a classic bubble and squeak, to a refreshing elderflower champagne, recipes include: Leek and Hazelnut Risotto; Pumpkin Coconut Soup; Preserved Pizza; Zero Waste Veggie Stock; Rhubarb and Lentil Curry; Oatmeal Honey Bread; and Apple Cake Lasagne.

Reprinted with permission from The Mindful Kitchen: Vegetarian Cooking to Relate to Nature by Heather Thomas and published by Leaping Hare Press, 2019.

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