Have you ever made your own crackers? It sounds daunting, right? Well, I’m here to tell you that making these psyllium husk and seed crackers is so much simpler than you would imagine. No longer will you have to pay upwards of $10 for some healthy or low-carb crackers at the health food store!
These seedy crackers are low carb, keto, vegan, and gluten-free! And yes, they taste great.
These seedy crackers poof-up a bit while baking, making them taste somewhere between Mary’s seed crackers, Triscuits, and… a really good multigrain bread? I think you will enjoy them and should try them out!
Here is the recipe for simple, versatile, seed and psyllium husk crackers! You just add all of the ingredients together in a bowl and let them gel up a bit (this is what binds the crackers). Then you spread the mixture as thin as possible on a parchment-lined baking sheet and bake! Super simple and delicious.
Note that these crackers are VERY high in fiber from all of the seeds and psyllium husk. Fiber is amazing for our overall health. However, too much can sometimes cause GI issues. I would recommend eating a small amount of these at first and seeing how your body reacts to the fiber intake.
Seedy Crackers (Vegan, GF, nut-free)
Ingredients
- ½ cup psyllium husk
- ¼ cup whole flax seeds
- ¼ cup any other seed mix I used a mix of chia, sesame, hemp, pumpkin
- ¾ cup water
- ½ tsp each dried garlic, dried parsley, dried dill You can change up the herbs
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat your oven to 340 f and line a baking sheet with parchment paper.
- Simply add all of the ingredients in a bowl and stir.
- Let the mixture sit for at least 10 minutes to gel up and stick together. If it is too dry and not sticking together, add a tiny bit more water.
- Spread the mixture on the parchment paper with the back of a spoon. Make it as thin as you can with the seeds still sticking together. If there is a break, just press some more seeds in it!
- Bake for 30 minutes, then remove from the oven and cut with a large knife into whatever size crackers you would like! Then flip the crackers and bake for approximately another 15 mins (watch them carefully so they don’t burn).
- When you remove them from the oven, they will be puffed up and somewhat soft in the middle. I like them like this! If you want them crispier, bake them for another 5-10 minutes.
Notes
Check out some of my other recipes, like this Pickled Red Cabbage. These would pair perfectly on a charcuterie board! I love to eat them with hummus or my easy Dijon mayo dip. For this, just mix 1 cup vegan mayo and 1 tbsp grainy Dijon mustard together! Add a little bit of salt and lemon juice if you are feeling fancy.
Please let me know if you try them and what you think of them! And be sure to check out some of my other recipes here and my natural/sustainable product reviews here. Also be sure to follow along with me on Instagram!
