I apologize for not knowing how to find the other thread when I asked the question about cooking with psyllium. Some kind soul posted a recipe she uses to make psyllium crackers. Well I tried it today, and thought I would share my results.

She originally said mix 3 heaping teaspoons of flax meal with 4 heaping teaspoons of psyllium husks and seasoning of choice. Then add 2.5 cups of water and mix. Pour onto a greased baking sheet and bake at 200-300 for three hours.

That is my paraphrase of what she suggested.

I used a tupperware shaker and put the three heaping t. flax meal, and four heaping t psyllium husks along with 1/2 t. of garlic salt.

I greased the cookie sheet with olive oil and baked it at 300' for three hours.

While I was a skeptic before trying this I am now a believer.

The cooking removes the water from the mixture and leaves behind a thin
crispy wafer like substance. The texture is very similar to eating a thick chip and gives the mouth the same satisfaction as crunching potato chips.

Considering none of these things are allowed this is a wonderful find.

I can see breaking these up on a salad as a crouton substitute, or if you are behind on fats slathering them with butter. Since I greased my sheet with olive oil they have that hint of oil, and the subtle garlic taste. I might increase the garlic salt in the next batch.

Keep in mind, while my psyllium lists itself as 5 grams carb with five grams fiber for each rounded teaspoon, being a wash, the flax meal lists six grams carbs and only four grams fiber per 2.5 TABLESPOONS. This leaves a net of 2 carbs for 2 1/2 tablespoons. I did measure my "heaping teaspoon" and it fills the tablespoon measure just about.

So a purist could measure 2.5 T into the mix of psyllium and know the whole
batch would have a total of 2 net carbs.

This recipe makes a whole cookie sheet of "crackers" and I seriously doubt that I would consume and entire tray in a single day.

The entire batch would have 20 grams fiber from the psyllium and 4 grams fiber from the flax meal for a total of 24 grams. I used about a tablespoon of olive oil to coat the cookie sheet, and the flax meal lists 60 calories for a 2.5T
serving.

That gives you all the information you might want to include if you are using fit day.com

Give this a try.
Again, thanks to the person who responded to my original post. I wish I could find you now.
Karen

Glad it worked out for you. Thanks for the elaboration of method and results.

To find your past posts, there are a couple of things you can do.
1. Click on your user name in any of your posts. When the Profile page opens, scroll down to: Find all posts by this user and click on it. You'll get a list of your posts and can look for the one you want.

2. If you can see a heading "Quick Links", I think you can find your Recent Posts there. (I have a Macintosh, not a PC, so I don't have that heading.)

Thanks for the recipe - I've already written it down and can't wait to try it! However, I need to find psyllium first. I bought ground flax seed at my local grocery store but didn't see psyllium. Do I need to visit a health food store?

Hey Karen ... I'm so glad you liked them!

I originally modified a recipe that just used psyllium and didn't care for the results - the 'cracker' shrunk up to 1/2 it's original size and got very thick and sharp, hard to eat. The flax seems to help make it into a proper crisp cracker - tastes much better and has health benefits of it's own.

I've used Mexican seasonings and made nachos - yum! But you've got to eat them pretty quick - the cracker turns limp much faster than a corn tortilla chip. I'd imagine adding them to a salad as a crouton would have the same effect.

Also - another variation is the Sweet Psyllium Cracker ... replace some of the water with a SF syrup - like DaVinci's or Atkins. I've used Vanilla syrup, cinnamon and a pinch of nutmeg to make a lovely cracker - by themselves with a cup of tea is wonderful, but with a bit of sweetend cream cheese on top it makes a decadent (and fiber rich!) dessert.

I've also used Peanut Butter syrup, but since I think I was hoping for something like Nutter Butter cookies, it just couldn't live up to my expectations!

geauxleaux: Some grocery stores will sell psyllium as 'Colon Cleanse' or some such name - but be sure to look for 100% psyllium husks with no additives. I buy mine at the Health Food Store. They charge about $4.00 a pound - much, much cheaper than the grocery store version. I can make about 10 cookies sheets per 1/2 pound, so that's a good bargain.

Some other thing to note:

* Drink *plenty* of water when you eat them, or they can make you constipated.

* If you haven't been taking psyllium previously, don't have more than 1/4 of a sheet at a time. (Let your body get used to the extra fiber.)

* Take medication 1 hour before or 2 hours after injesting a fiber supplement.

And ooops ... Karen,

For the record I used heaping Tablespoons of both flax and psyllium. But it's good to know it worked out your way, too!

And if anyone else tries making this - know that 3 hours may not be enough time to completely dry out the crackers. Often I'll leave my oven at 200 overnight and wake up to a nicely crisp cracker.

psyllim husk powder is the same thing as Metamucil plain. I did buy my powder in a GNC store, but psyllium is the ingredient in Metamucil, just read the label to make sure it hasnt got additives in it.

Karen

I set the oven temperature to 300' and the cracker was done after three hours.

Plus I used a heaping silverware teaspoon, not a measuring teaspoon.
After making them I wanted a more exact measure of what I mixed so I took a teaping teaspoon (silverware teaspoon) and dumped it into a measuring tablespoon. They were about equal.

So I used about three tablespoons flax meal to 4 tablespoons psyllium to 2.5 cups water.

I just finished up the second half of this batch and cant wait to try making them with a different variety of seasoning.

I ate them today with my salad for lunch. Had a nice crunch. I did not put them in the bowl with the salad but ate them at the same time. That way they did not get soggy.

Karen

Karen

I pass the crown ... You are now the Queen of the Psyllium Crackers!

You go girl!

Off to the store I go...

what a great post!

hey...I was just wondering, do you think a person could add a tad of shredded cheese to the uncooked mixture to make cheese crackers?

thanx

Hi,

I would like to make the phyllium cracker..but i have a question.

When u refer to heaping TBS, do u mean the heaping spoon that comes with the protein powder or round measured T?

Thanks,

Hey Chutatip_t ...

I made mine with a rounded tablespoon, not the protein powder scoop.

Good luck and I hope you enjoy them!

Hi Monika,

Can i confirm that it is a tablespoon and not a teaspoon? I looked at the recipe above and i saw that the recipe said heaping teaspoon which is roughly = measured tablespoon.

a bit confused now :-(