4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 ½ tsp. fine grain sea salt
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
2 Tbsp. chopped fresh rosemary
¼ - ½ tsp. garlic powder (depending on how strong you like it)
smoked sea salt (to taste)
3 large dried figs (approx. 70g)
1 tsp. anise seed
1 tsp. cracked black pepper
Steps
In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.
Reviews
Christie Cutter on 2023-06-29 (5 stars): I grind the flax seed and use 4 Tablespoons pf psyllium powder. The crackers have held together very well
Jen Squires on 2023-06-03 (5 stars): Holy Smokes! Truly life changing bread. I used homemade ghee and I can’t get over the satiety of this bread. I am non-celiac gluten intolerant and I’m always making/looking for delicious breads. This is absolutely aHmazing. I basically followed the recipe exactly using slivered almond, sprouted oats, flax seeds (not ground), maple syrup, all seeds and nuts raw and unsalted, increased celtic salt to 1 1/2tsp. The dough rested just under 4 hours before baking.
Thank you so very much for this delicious recipe.
Maura Koutoujian on 2023-01-06 (5 stars): Love these and make them often. Also, I always have a loaf of the Life Changing Bread in the house. I make the crackers with cracked peppercorns and dried cranberries. Any thoughts on how to keep them from falling apart? I have sesame and flax seeds all over the place. :)
Anna on 2022-06-04 (5 stars): LOVE this recipe! just wondering what I could sub oats out for? to make it Gluten Free! thanks
Kate on 2022-01-17 (5 stars): I made these making the full batch of Adventure Bread, as I have done in the past, a couple years ago. I wish there was a way to make the baking process faster, as it took all day to make umpteen crackers, yet all so delicious! I'd love to be able to make it more of a dough that I could possibly even extrude. I'm wondering about almond flour as the binder instead of physillium? I need to do more research, clearly. Any ideas out there?
