3 cups seed mix
1 tsp Himalayan salt
2 tsps crushed garlic powder/dry thyme, etc.
500ml filtered water
1 heaped tbls psyllium husks


Excepting for the water, put all the ingredients into a glass mixing bowl and give it a good mix. Add the water and mix well. Let the seeds stand for about 10 minutes to absorb some of the water. Place a third of the mixture onto a silpat mat on a baking sheet and with the back of a tablespoon spread the seeds evenly tidying the edges. Bake on 160° 30 minutes. Remove the crackers from the oven and cut into squares with a pizza cutter. Using a long steel spatula, loosen the crackers gently row by row. Place back into the oven for another 30 minutes. The outer crackers should be dry now. Remove them and turn the crackers upside down one by one to the outer edge of the baking sheet. Place them back in the oven for 20 minutes. As they dry continue with the process until all the crackers are dried completely. By now the balance of the seed mixture will be thick and difficult to spread. Add more water and mix well to get a soup effect. Do not worry about adding too much water. It will all dry up in the oven. By adding more water with every batch makes it so much easier to spread the seeds. This recipe makes three batches. You can also divide and spread the mixture immediately if you have three large baking sheets. If you only have one silpat use some non stick tin foil.

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