If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Psyllium makes a useful fibre-booster and binder in gluten-free recipes.
Psyllium makes a useful fibre-booster and binder in gluten-free recipes.—Cheryl | Dish & Delite
Makes: 70 small crackers
cups mixed seeds - sunflower seeds, sesame seeds, linseeds and pumpkin seeds
tablespoons psyllium husk powder
- 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).