Ingredients

dry

• 100 g (3½ oz) pumpkin seeds
  
• 100 g (3½ oz) sunflower seeds
  
• 150 g (5 oz) sesame seeds
  
• 150 (5 oz) g flax seed
  
• 50 g (1½ oz) chia seed
  
• 33 g (1 oz) (6 tbsp) psyllium husk powder
  
• 1½ teaspoon salt
  
• 2 teaspoon baking powder

wet

• 7 dl (3 cups) water
  
• 1 dl oil (little less than ½ cup) (I use inexpensive olive oil without flavor)

Directions

Cut the seed into smaller bits..

Mix all the dry stuff and stir it together.

Mix the wet stuff and stir it all together.

Let it rest for half an hour until it becomes a solid dough.

Divide the dough into 4 equal pieces. Each piece fits a regular europen baking pan of 24 inches (60 cm).

Put the dough onto a piece of baking paper. Add another piece of baking paper on top.

Flattten the dough with a baking roll or the like.

Put the dough on a baking pan while still inside the baking two papers.

Remove the top piece of baking paper.

Bake for approx. 30-45 minutes at 175°C (350°F) hot air. If the dough is not completely baked after 30 minutes, turn it over and remove the baking paper to make it easier for the steam to escape. The paper might stick a bit.

Take it out of the oven, remove the baking paper and allow it to cool. I use a cooling rack. If the paper sticks and is hard to remove, the crispbread is not fully baked.

Break it gently into bits the sizes you prefer.

Notes

Until you have tried the recipe a few times in your own oven, it's a good idea to check the dough when it has gotten 20 minutes. It is so thin that it easily burns in the corners. For example, with the oven I currently have, I have to both turn the baking trays and switch to the top and bottom tray after 20 minutes and then every 10 minutes.

In the video you mention baking powder but the list says baking soda.  Which is it. They are different. 

It is baking powder. My bad. I have changed it.

I added several drops of lecitin which my help to dissolve oil in water, it doesn't have it's own taste, ormb i do not feel it

I live in Canada and do not understand the liquid measurements you are using could you tell me how to convert to ounces or some other measure. 

700 ml water

100 ml oil

1 dl=10 ml

7 dl=70 ml 

😎

1dl=100 ml

7dl=700 ml

I have added US measurements to the liquids I forgot.

Max;

I made my first batch of these crackers and love them!! I have a question of you, maybe you can answer, do you know how many grams of fiber are in each ounce of cracker?

Thanx,

Romeo

per 100 g rå dej 5 g kulhydrat og 5.6 kostfibre

google it

DL stands for decilitres.

 1-liter (l)=10 decilitre 

1 decilitres (dl) = 10 centiliters

1 centiliters = 10 milliliters (ml)

Hope this is helpful 😊

I plan on making these tonight but with ground flax seed to replace the psyllium husk- i don’t have it 🤞🏻

Google it. X ounces to ml or cups

If you haven't noticed, Canada went metric over 40 years ago!  Metric is SO simple - all units of 10 like money - none of this Imperial cup, or gallon, US cup or gallon etc. nonsense.  Why people think units of 10, 100, 1000 is complicated is beyond me.

Sounds exceedingly delicious and the kind of crispiness I crave for. Thank you very much

im having a hard time finding the psyllium husk powder.  any suggestions on what to replace that with?

A lot of people use Xanthan Gum or Guar Gum as a substitute for Psyllium Husk.

That may be, however, you are not getting the fiber that psyllium husk provides.

I got mine on Amazon

Or use ground flex seeds or chia seeds

Suggest you read about the gums.  They can cause stomach and digestive issues. Not everyone can tolerate them.

Try a healthy foods store. Also shake the container. A really soft sound means it is the powder but it still may say whole seeds on the label.

I hade tried the psyllium husk seeds.

I got it from Bulk Barn 

You can find non-flavored Metamucil at your pharmacy or Wal-mart. It is fine ground psyllium powder.

Do not use metamucil ..it is not the same

Try the Bulk STore

You can get the psyllium at Whole Foods.

I didn’t have psyllium in my pantry and made the recipe without it.  It worked very well too!

Take some of your seeds and ground them into a powder that will bind the mixture together the same as the husk. 

Hulls to powder - grind them in a Bullet, a blender or coffee mill you use for spices.  My Bullet turned out to be a much used appliance! I'm not much into smoothies but use it for making powdered and granulated things like dried garlic, peppers and even skin lotions.  Many companies make similar small blenders now.  Get one that's easy to clean (not all are).

We all love these…even my German Shepherd dog!  Thank you for the recipe.

I have been making these crackers for a few weeks now and love them.  I am not much of a cook but these are really nice with a bit of cream cheese.  They do keep crispy in a glass jar. Last week I made them a bit too thick and they were not as crispy so put them back in the oven the next day and they became crisp and yummy 😋 

The Bomb Seed Crackers! Because if these delicious things I was able to stick to my vegan keto program. You’re awesome Max! 

The Bomb Seed Crackers! Because if these delicious things I was able to stick to my vegan keto program. You’re awesome Max! 

O usar para substituir a semente de linho não conheço 

I've made these a few times now and been tweaking the recipe as I could sometimes taste something bitter - don't know if it was the baking powder or  psyllium husk. Today I put in a tbsp of tamari soy sauce and a tsp of garlic powder and it is gorgeous!  Gives it a nice savoury hit.  Thanks!

The bitter taste is from brown flaxseed 

Use golden flaxseed if you can

Flax can sometimes be bitter.  Some years ago we were trying to find out why a particular brand of flax seed oil was bitter when it hadn't been so before.  We concluded that it had to have been due to the lack of rain... similar to how some years peaches and other fruits are drier or juicier depending on the amount of rain - honey too.

I loved the recipe, but there was no way I could remove the paper! :( 

This turned out Fantastic!  Trader Joe’s is on back order till mid November for their GF crisp bread. This is so much better and I can control the flavors. Yummy!!  

 So 1 ounce is 6 teaspoons not 6 tablespoons. 

1 ounce (33 g) of Psyllium Husk Powder in this case is 5.5 tablespoons and closer to Max's 6 TABLESPOONS because it is a powder substance.  Psyllium Husk Powder is an ingredient where the measuring method is affected by the weight.   

IMO, you should lower your oven temperature for two reasons; least is needing to turn pans and darker edges but most importantly heating nuts and seeds beyond 167C or 325F damages the good natural oils of nuts and seeds.  The heat changes their molecular structure and damages their beneficial fats.  I never oven roast seeds and nuts beyond about 150C or 300F to be on safe side - usually 250 - 275F.  Also, even with a thermometer cooking times can vary as each oven and fan are different as is the humidity and elevation.  One must find their own times for perfection.  If crackers lose some crispness tuck a paper kitchen towel in the jar.

RE bitterness - flax (aka linseed) is sometimes bitter.  The best answer we've found is the bitterness seems to occur in dry weather years; lack of moisture tends to concentrate the bitter aspects of the seeds and they produce oil that is more concentrated.  Bitterness could be reduced by adding less flax and a touch more oil.  If the crackers don't bind well because of less flax, grind it finer and, if necessary, add a bit of Non GMO cornstarch, arrowroot or tapioca starch or egg white.  The gums are not the best choice as they bind to the stomach and gut and can cause belly aches in people who don't tolerate them well.  For some, they can cause as much or more problems than the gluten they are commonly used to replace.

You said you like serving with fig mustard.  I never liked mustard much until I spent a summer on a Saskatchewan farm where it went into recipes I never would have thought of using it in.  I love figs and would like to try this.  Do you have a recipe to post along with this one?

Time to bake.  Cheers.

I wonder how long and how does the  dough keep? Can I leave it out on the counter overnight or refrigerate it?