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Author Notes: Psyllium makes a useful fibre-booster and binder in gluten-free recipes. —Cheryl | Dish & Delite
Makes 70 small crackers
- 2 1/2 cups mixed seeds - sunflower seeds, sesame seeds, linseeds and pumpkin seeds
- 1/2 teaspoon salt
- 2 tablespoons psyllium husk powder
- 2 cups water
- Combine the seeds, salt, water and psyllium husk powder in a bowl, stir to ensure the seeds are evenly distributed.
- Allow to stand for about 10 minutes to allow the psyllium and water to form a gel.
- Line two 26 cm x 38 cm or 10 inch x 15 inch baking trays with baking paper and coat with non-stick cooking spray.
- Once the mixture forms a spreadable dough, divide onto the two baking trays and use the back of a spoon to thinly and evenly spread the mixture across the tray.
- Bake at 180°C for 30 minutes.
- Remove from the oven and cut into desired size and shapes (squares, rectangles, triangles...) using a sharp knife or pizza cutter (avoids them shattering).
- Return to the oven for a further 30 minutes, or until the crackers are dry and crisp.
- Cool, break into crackers and store in an airtight container.
- NOTE Personalise your crackers by adding: 3 tablespoons Parmesan cheese OR 1-2 teaspoon fresh herbs e.g. rosemary, sage, thyme OR 1-2 teaspoon spices e.g. ground cumin, paprika, garlic powder OR chili flakes (to taste).
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