Psyllium Seed Chia Crackers

Two of the gut world's favorite fibers team up in this cracker: whole psyllium husk and chia seeds, bound together with flax and a handful of seasonings, then baked until shatteringly crisp. No flour, no fuss, just a sturdy vehicle for hummus or cheese. It's part of the same low-fuss, flourless cracker family as our homemade flaxseed crackers and flaxseed crackers with avocado.

Ingredients

• 3 tbsp whole psyllium husk
• 3 tbsp chia seeds
• 2 tbsp ground flaxseed
• 1/2 cup sunflower seeds
• 1/4 cup sesame seeds
• 1 cup water
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary, crushed
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine psyllium husk, chia seeds, flaxseed, sunflower seeds, sesame seeds, garlic powder, rosemary, salt, and pepper.
3. Stir in water and olive oil, mixing well. Let the mixture rest 10 minutes until it thickens into a spreadable dough.
4. Transfer dough to the parchment and top with a second sheet of parchment. Roll out to about 1/8 inch thickness.
5. Remove the top parchment and score the dough into cracker-sized pieces with a knife or pizza cutter.
6. Bake 30 minutes, then carefully flip the whole sheet and bake another 10 minutes until deeply golden and crisp.
7. Cool completely on the sheet before breaking along the scored lines.

Nutrition Facts (per serving)

Crunch first, ask the microbiome questions later.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.