Crispy Psyllium Seed Crackers – Grain-Free & Addictive
These crunchy seed crackers use psyllium husk as natural glue to bind sunflower, pumpkin, sesame and flax without any flour. Perfect for cheese boards, dips or lunchbox snacks with impressive fibre content.
Ingredients (1 large tray)
- ½ cup sunflower seeds
- ½ cup pumpkin seeds (pepitas)
- ¼ cup sesame seeds
- ¼ cup whole flaxseeds (linseeds)
- 2 tbsp ORGANIC INDIA Organic Whole Husk Psyllium
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- ¾ tsp fine sea salt (or to taste)
- 1 ½ cups water
- 1 tbsp olive oil (optional, for richer flavour)
Step-by-step method
- Preheat oven to 160°C (fan 140°C). Line large baking tray (35 x 25 cm) with baking paper.
- Combine all seeds, psyllium, garlic/onion powders and salt in medium bowl.
- Add water and olive oil, stir well, then let sit 10 minutes until mixture gels and becomes dough-like.
- Spread mixture evenly across tray to ~3-4 mm thickness using wet spatula or offset spatula.
- Score into cracker shapes (rectangles or squares) using pizza cutter or sharp knife through parchment.
- Bake 35–45 minutes until edges are deep golden and crisp. Rotate tray halfway through.
- If centre still soft, carefully flip entire sheet (using second parchment) and bake 5–10 minutes more.
- Cool completely on tray, then snap along score lines. Store airtight up to 2 weeks.
Why this ingredient?
Psyllium husk acts as edible glue that holds seeds together during baking while adding substantial dietary fibre. The whole husk format from ORGANIC INDIA creates superior binding compared to powdered psyllium in cracker recipes.
Variations & FAQs
- Spice mix: Try everything bagel seasoning, dukkah, or za'atar instead of garlic powder.
- Nutty version: Replace ¼ cup seeds with chopped almonds or hazelnuts.
- Thinner/crispier: Roll between two parchment sheets before scoring.
