A couple of weeks ago I discovered baking with psyllium husks, and have been experimenting ever since. This seedy cracker bread is in the same family as the Oat & Seed Rolls I shared last week but it’s deliciously dense, more like a cracker than a bread. If you slice it up and bake the slices a second time on parchment paper, these crisp up and harden into crackers. I love them both as dense bread and as crispy crackers.
This Oat & Seed Cracker Bread Is:
- Dark & intense
- Packed with nutritious seeds
- Easily made gluten free by using gluten-free oats
- Great as bread or crackers
- Great for taking on-the-go or for travel
- Versatile, use whatever nuts and seeds you have!
If you make this scrumptious oat & seed cracker bread leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.
- 1 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 2 tbsp hemp seeds
- 2 tbsp whole flax seeds
- 1 cup rolled oats or quinoa flakes
- 1/4 cup ground flaxseed
- 1/4 cup chia seeds
- 1/4 cup psyllium husk powder, click the link for my brand recommendation
- 1/2 tsp sea salt
- 1/4 cup tahini, or nut butter such as almond butter or peanut butter for a sweeter, nuttier taste
- 1.5 cups water
- Preheat the oven to 350° F.
- In a mixing bowl, combine the oats and 2 cups total of seeds (except the flax and chia, those should be mixed into the wet ingredients first to activate their binding properties).
- In a separate bowl, combine the water, salt, ground flax, chia seeds, tahini, and psyllium husk powder. Mix well and let sit a few minutes to thicken.
- Add the contents of both bowls together and mix well.
- Line each mini loaf tin with a strip of parchment paper to help easily lift the loaves out. (See recipe photos)
- Bake for 30 – 40 minutes, or until browned around the edges and it sounds hollow and makes a nice thump when tapped.
- Allow to cool completely before slicing. This bread can be frozen in whole loaves or pre-sliced.
Optional Cracker Step
- To make this bread into crackers, slice when cool and place the slices on a parchment lined baking sheet in a single layer. Bake them at 350°F for another 20 minutes, or until browned to your liking. These crackers can be stored at room temperature.
- The amounts of each type of seed in the recipe are a suggestion, feel free to mix and match for the seeds you have. You’ll want 2 cups total of seeds. It works best to use a mix of large and small seeds. It’s also fun to throw some nuts in there such as walnuts or hazelnuts.
More flourless baking inspiration:
- Flourless Oat & Seed Rolls
- Flourless Apple Carrot Breakfast Bread
- How to Bake Without Sugar and Flour
- How to Make Healthy Breakfast Cookies
- Flourless Cornbread
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