From Roslyn:
Find the original recipe on this site:
And they are seriously good just as the original recipe is written.
But I'm picky, so here are the changes I made:
1. Instead of spreading them out so thin (the original version broke easily for me, and didn't stand up to thick hummus and guacamole), I bake them on a sheet that measures 13"x13" - which is 169" square. If you don't have one that size, just use a standard baking sheet (which measures 13"x18"), but don't spread the crackers all the way across.
2. I don't add other seasoning except salt, and I increase the amount to 3/4 tsp.
3. I use ground psyllium husk (instead of flakes), because THAT'S what Winco has in their bulk bins.
4. I have baked them on sheets lined with parchment paper, and also on silpat sheets, and both work great - however, be careful when cutting them on silpat, because those things are spendy and you don't want to ruin them!
5. If you're making these crackers fat like mine, bake them at 275 degrees for 40 minutes, then score them with a metal spatula or table knife and bake about 40 minutes longer. Every oven will vary in bake time, so test by breaking a piece in half and check it for crispness. It should crumble in your mouth.
6. I heat up the water before I pour it on the seed/husk mixture, then stir-stir-stir quickly so the psyllium husk doesn't end up in globs. This eliminates the need to wait 20 minutes before baking because it starts to thicken up quickly!
And that's it! These are great floating in soup, crumbled on top of salads, with any kind of topping you can imagine, or tossed in your pocket when you're in a hurry to head out the door.
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