Seedy Psyllium Crackers (Recipe)

I've been asked for the recipe to this great gluten-free, vegetarian alternative to bread. It makes awesome crackers too!

Seedy psyllium cracker waiting to be broken up and enjoyed
  • 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

500ml water

Salt to taste

Utensils (stainless steel is best for this)

Large bowl

Big spoon

Large non-stick baking tray, sprayed with canola (or similar) cooking oil


Mix all dry ingredients in the large bowl, with the big spoon. Ensure they're well-mixed.

Add water, and mix in quickly and thoroughly. You may need a little more water, just don't overdo it. Check the bottom of the bowl.

Allow mixture to thicken for 5-10 minutes.

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 ....

I often have some left over, so I spread onto smaller trays, cover with foil, and freeze for later. This is because I make crackers. If you want bread, put the whole mixture on one tray so you can slice it lengthways when cooled.

Bake in a moderate oven (160, fan-forced; 180 otherwise), for 1 hour.

* I've found a good combination of seeds is 100g sunflower, 100g pepitas, 100g hempseeds, and 50g sesame seeds.

If your final result is too thick for a cracker, refrigerate to harden and then slice lengthways and re-cook for 5-10 minutes. Crack up to the size you're after.

If you want bread, note above mentions about preparation and cut to the size you want.

Store the same as you would for crackers or bread, and enjoy!

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