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Old 02-06-2004, 05:40 PM   #1
pinkkittie
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Psyllium Crackers

I remember reading a recipe once on how to make my own psyllium crackers. I can see myself getting my fiber by eating one and a piece of cheese or something in the morning. THe question is, how do I make them? And where can I get ground psyllium for baking?
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Old 02-06-2004, 07:29 PM   #2
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I just made some today! I got my psyllium at Trader Joe's - it was with the vitamins. I made up this recipe, but DH and I liked them:

1/3 cup psyllium
1 TBS olive oil
1 TBS parmesan cheese
1 TBS sesame seeds
pinch of salt and pepper
1/2 cup water

Roll to 1/4 inch thickness, sprinkle with salt (optional of course) and bake for 25 - 3- minutes at 350 degrees. I let them sit in the oven after I turned it off to make sure they were dry and crisp.
Be sure to drink lots of water when you eat these!! (You don't want a psyllium brick in your belly!!! The directions on the psyllium say 8 -10 ounces of water with 2 TBS)

Add all ingredients except water and mix together - then add the water - let it sit for a few minutes and add a little bit of water at a time if the 'dough' is too dry to roll.

Last edited by lulu1125; 02-06-2004 at 07:31 PM..
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Old 02-07-2004, 04:07 AM   #3
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Another good and "crispy" cracker is the flax meal wafers. I copied it from the lowcarluxury site. They are great for the fiber also and so easy!

Microwave Flax Meal Wafers

1 T. sesame seeds or sunflower seeds, chopped
1/2 tsp. garlic salt or seasoned salt
1 T. parmesean or romano cheese
1 T. water
2 T. flax meal

Combine all in a bowl. Dip out into 6 crackers on a piece of waxed paper. Smash into about the size of Ritz crackers. Microwave on high about 1 minute 15 seconds. (adjust time to your microwave)
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Old 02-07-2004, 05:10 AM   #4
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You can make the psyllium crackers in the microwave on parchment. They take about a miute or two. I roll them out between two sheets of parchment and then nuke. So easy.
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Old 03-09-2008, 04:09 PM   #5
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Quote:
Originally Posted by lulu1125 View Post
I just made some today! I got my psyllium at Trader Joe's - it was with the vitamins. I made up this recipe, but DH and I liked them:

1/3 cup psyllium
1 TBS olive oil
1 TBS parmesan cheese
1 TBS sesame seeds
pinch of salt and pepper
1/2 cup water

Roll to 1/4 inch thickness, sprinkle with salt (optional of course) and bake for 25 - 3- minutes at 350 degrees. I let them sit in the oven after I turned it off to make sure they were dry and crisp.
Be sure to drink lots of water when you eat these!! (You don't want a psyllium brick in your belly!!! The directions on the psyllium say 8 -10 ounces of water with 2 TBS)

Add all ingredients except water and mix together - then add the water - let it sit for a few minutes and add a little bit of water at a time if the 'dough' is too dry to roll.
Does anyone know if the 1/3 cup psyllium in this recipe is whole husks or powder?
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Old 03-19-2008, 05:27 AM   #6
julesmama3
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bump to know the answer
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Old 10-23-2011, 02:40 PM   #7
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I thought I'd bump up this cracker recipe. I am going to make them but wonder if it is whole husks or just the powder. Anyone know?
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Old 10-23-2011, 02:42 PM   #8
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The powder you can buy as a "laxative" works fine
I guess if you want it sweet, the orange flavor maybe would work as well
Oh, I never added the oil either and they worked fine.
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Old 10-23-2011, 06:27 PM   #9
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Thank you Dottie! I'm definitely going to try these tomorrow.
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Old 10-23-2011, 06:57 PM   #10
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Quote:
Originally Posted by pinkkittie View Post
I remember reading a recipe once on how to make my own psyllium crackers. I can see myself getting my fiber by eating one and a piece of cheese or something in the morning. THe question is, how do I make them? And where can I get ground psyllium for baking?
Trader Joes or a health food store.
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Old 10-23-2011, 06:58 PM   #11
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Question, what do they taste like? Do the other ingredients mask the flavor of the psyllium?
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Old 10-24-2011, 07:34 AM   #12
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They tend to taste grassy (like brown flax meal) a bit, but milder than that. Pretty neutral really. If you're not watching calories, adding finely chopped nuts or seeds like sesame, sunflower, etc -really nice additions. Also when you spread them out and the top is stil damp, a little sea salt and cracked pepper is nice on top
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Old 10-27-2011, 10:01 AM   #13
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I made these yesterday and I had a few problems:
  • It took four hours, not three, to harden to a crispy consistency
  • The crisps were wafer-thin (not a "thick chip" as described) and they stuck horribly to the pan. I'd say more than 25% of the material was irretrievable from the bottom of the pan. Thankfully I was able to scour it off fairly easily.
  • They were burnt at the edges of the pan and chewy (yukk!) in the middle.

The few sections which were cooked just right actually tasted marvelous! To me they tasted just like Swedish crispbread.

I had modified the recipe by adding a teaspoon of flaxseed.

So, I am making them again today. This time I added a tiny bit less water, eliminated the whole flaxseeds, and I oiled the bottom of the pan with a tablespoon of olive oil instead of misting it with olive oil as I had done yesterday.

I will post my verdict later today. But if it doesn't come out, I plan to try a third time tomorrow because I REALLY REALLY need to find an alternate way of consuming psyllium. I just CANNOT stand drinking it, and the capsules are not as effective for me.


Maybe if I can make this work, I will try other variations, with flaxseeds, sunflower seeds, perhaps a variation with cinnamon and splenda. Cross your fingers!
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Old 10-27-2011, 10:13 AM   #14
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Use parchment paper to line the pan. Really the only thing that works unless you are baking on a silpat or similar
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Old 10-27-2011, 10:19 AM   #15
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Ugh! I thought of that yesterday - and I even have some parchment paper - but I didn't do it this time. How did I forget? Next time I will use parchment paper, for sure. Especially if I can save some calories on not adding the olive oil.
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Old 10-27-2011, 04:52 PM   #16
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Quote:
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I will post my verdict later today. But if it doesn't come out, I plan to try a third time tomorrow because I REALLY REALLY need to find an alternate way of consuming psyllium. I just CANNOT stand drinking it, and the capsules are not as effective for me.

I mix mine heaping teaspoon with a heaping teaspoon of sf Metamucil then fill the container with water then mix it well in my Magic Bullet. Then swill quickly, not bad really. And does the trick!
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Old 11-15-2011, 12:44 PM   #17
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Absolutely use parchment paper, and I use whole husks - not ground like metamucil. My recipe goes like this:

3½ oz. or 1 rounded cup almond flour
7 oz. or 1⅓ cups whole sesame seed
1¾ oz or 4¾ tbsp. whole flaxseed
1/2 tsp. salt
2 tbsp whole psyllium hulls
2 cups cold water

Combine dry ingredients & stir to mix. Add water, stir, let stand five minutes.

Spread mixture on parchment lined pans - I use two jellyroll pans.

Bake at 325° for 30-45 minutes, checking early on in case your oven is off. If you have a convection oven, you can bake both pans at once - in conventional oven you'll have to bake them separately. After first 30 minutes, score the crackers with a pizza cutter or nice sharp knife. For saltine size crackers cut 24 to a pan. for a larger cracker (about the size of a slice of bread), cut 12 to a pan.

Return to the oven, leaving the door ajar, and bake until fully dry and crisp. Cool on racks, and when completely cool, store in airtight container.

Sometimes I make them plain to use for dips & spreads; other times I sprinkle them with a cinnamon/xylitol mixture for a cinnamon toast type treat. Other combinations of herbs & spices are good sprinkled on top before baking.
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Old 11-15-2011, 01:45 PM   #18
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Sometimes I make them plain to use for dips & spreads.
Are they actually decent to eat? Because mine came out so very vile that I almost threw up and i had to throw them all away. I just couldn't abide them.

Maybe I will try again with whole psyllium husks, sesame, almond flour, and flax seeds as you said. I will try once more, following your recipe exactly, and see if I can make them any better.
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Old 11-17-2011, 09:22 PM   #19
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Brilliant!

I'm delighted to have actually found a thread on this subject as it's happening. Watching with great interest to see how the latest crackers come out.

My only need for the psyllium, my digestion has been naturally quite sluggish all my life and this has only gotten worse as I get older, esp past menopause. I couldn't figure out why All Bran was the only cereal that "worked" until I read the ingredients more closely. Psyllium.

Don't like to drink the stuff, capsules are just annoying.

I was originally wondering if sugar-free caramels could be made with the metamucil. But crackers would be fine as well.

My one experiment of sorts was when I tossed some AllBran in the pan with my cooking oatmeal. Seemed like a reasonable thing to be able to do. FAIL! The entire batch immediately went into a disgusting gelatinous glob when the cereal hit the boiling water. Assuming now that was the psyllium, I have a fear of combining it with anything that's to be cooked.

Watching and will try some experiments on my own now that I have some guidelines here. nancy
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Old 11-17-2011, 10:11 PM   #20
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Don't like to drink the stuff, capsules are just annoying...I have a fear of combining it with anything that's to be cooked.
This is totally off-topic, but I've found psyllium is a great thickener for making puddings - 1 TB will thicken a cup of liquid (leave it in the fridge for about 1/2 hour). If you use chocolate and peanut butter (or coconut butter) they hide the taste. The one caveat: you need to eat it within an hour or two, because past that point it will break. :/
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Old 11-18-2011, 04:53 AM   #21
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Merritime, there are recipes for psyllium pancakes and waffles. I use them sometimes to get my fiber. Would you like the recipes?
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Old 11-18-2011, 06:30 AM   #22
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That would be wonderful. You folks are GREAT!

I know this is a low-carb group, but I'm not necessarily restricting my carbs at this point, so if anyone has links . . . I've been looking but not finding very much.

So, psyllium doesn't seem to do really weird stuff when it's included in a recipe?

nancy

PS MerryKate, the pudding sounds good. Or interesting. I'll let you know? :-D

Last edited by MerriTime; 11-18-2011 at 06:31 AM.. Reason: forgot to add this
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Old 11-18-2011, 09:36 AM   #23
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That would be wonderful. You folks are GREAT!

I know this is a low-carb group, but I'm not necessarily restricting my carbs at this point, so if anyone has links . . . I've been looking but not finding very much.

So, psyllium doesn't seem to do really weird stuff when it's included in a recipe?

nancy

PS MerryKate, the pudding sounds good. Or interesting. I'll let you know? :-D
Well, we can't post links here, just recipes. You might try doing a search.
Welcome to the forum.
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Old 11-18-2011, 04:40 PM   #24
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Whey Psylli Pancakes Lylotte
3 eggs
½ scoop protein powder
3 Tbsp. psyllium
1 tsp. cinnamon
2-3 Tbsp. water
Mix all ingredients together except water. Add in water. Fry over medium heat.
Psyllium Waffles Soobee
1/3 cup whey protein
2 tbsp. psyllium
2 eggs
½ tsp. baking powder
Pinch of salt
¼ tsp. maple flavoring, optional
Few drops of sucralose liquid
1/3 cup water
Mix all ingredients. Let it sit for a few minutes to thicken. Spray a preheated waffle iron with nonstick spray. Cook thoroughly in waffle iron.
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