Updated: Apr 6, 2022
I've been asked for the recipe to this great gluten-free, vegetarian alternative to bread. It makes awesome crackers too!
Preparation time: 20 minutes
Pre-heat oven to 160-180 degrees Celsius
350g seeds, any type*
1/2 cup flax seeds
1/2 cup psyllium husk powder
Salt to taste
Utensils (stainless steel is best for this)
Large non-stick baking tray, sprayed with canola (or similar) cooking oil
In the large bowl and with the big spoon, mix the psyllium husk powder with the water, quickly, so it mixes well before it starts to swell.
Then add all the other dry ingredients in too. Ensure they're well-mixed.
Check the bottom of the bowl to ensure everything is mixed.
Spoon mixture onto baking tray, and use the bottom of the spoon to gently spread it to the edges and into the middle. I admit, I tend to finish this with clean hands ....
Now, you can make crackers; or bread. Just put the whole mixture on one tray so you can slice it lengthways when you take it out of the oven.
Bake in a moderate oven (160, fan-forced; 180 otherwise), for 1 hour, or until it sounds hollow when you tap it (could be another 20 minutes).
* I've found a good combination of seeds is 100g sunflower, 100g pepitas, 100g hempseeds, and 50g sesame seeds. Another is pepitas, sunflowers and flax seeds.
If you want bread, note above mentions about preparation and cut to the size you want. Refrigerate to keep.
If you want crackers, slice lengthways and re-cook for 5-10 minutes. Crack up to the size you're after.
Store the same as you would for crackers or bread, and enjoy!
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