4Tbsp.psyllium seed husks3 Tbsp. if using psyllium husk powder
1 ½tsp.fine grain sea salt
1Tbsp.maple syrupfor sugar-free diets, use a pinch of stevia
3Tbsp.melted coconut oil or ghee
1 ½cups/ 350ml water
Rosemary, Garlic, and Smoked Salt Half-Batch:
2Tbsp.chopped fresh rosemary
¼ - ½tsp.garlic powderdepending on how strong you like it
smoked sea saltto taste
Fig, Anise, and Black Pepper Half-Batch:
3large dried figsapprox. 70g
1tsp.anise seed
1tsp.cracked black pepper
Instructions
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.