Psyllium seed crackers

High‑fibre, gluten‑free and vegan seedy crackers using ORGANIC INDIA Whole Husk Psyllium.

Ingredients

• ½ cup ORGANIC INDIA Whole Husk Psyllium (whole husk, not powder)
  
• ¼ cup whole flax seeds
  
• ¼ cup mixed seeds (e.g. chia, sesame, hemp, pumpkin)
  
• ¾ cup water, plus 1–2 tbsp extra if needed
  
• 1 tbsp extra‑virgin olive oil (optional, for richer flavour)
• ½ tsp garlic powder
• ½ tsp dried mixed herbs (e.g. parsley, dill, or Italian herbs)
  
• ½ tsp fine sea salt
• ¼ tsp ground black pepper

Instructions

• Preheat oven to 170 °C (340 °F) and line a baking tray with baking paper.
  
• In a bowl, combine psyllium husk, flax seeds, mixed seeds, garlic, herbs, salt and pepper. Stir to mix evenly.
  
• Pour in the water and olive oil, then mix well. Let sit 10–15 minutes until a thick gel forms and everything sticks together. If it looks dry or crumbly, add 1 tbsp water at a time.
  
• Spread the mixture very thinly and evenly over the lined tray using the back of a spoon or spatula, patching any gaps. Thin spreading gives crisp crackers.
  
• Bake for 30 minutes, then remove and score into cracker shapes with a sharp knife. Carefully flip the slab of crackers.
  
• Return to the oven for another 10–20 minutes, or until dry and crisp around the edges (watch closely so they do not burn).
  
• Cool completely on a rack, then break or cut into pieces. Store in an airtight container for up to 1–2 weeks.