I found this article in the archives. After trying a batch I thought I
should post something for others whom are thinking about trying.
I followed the directions exactly. With the exception that it
specifies 70 minutes at 300 degrees. After 45 minutes at 300 degrees I
checked the progress and found it had turned into a black crust burned
to the bottom of my pan. I tried scrapping it without success. I then
added water and managed to scrape off most of it onto a plate. Even
though it was burnt, I was still currious. So I put it in the
microwave for a minute to help get rid of the water and then tried a
taste. Way too salty.
My guess is Donna V's oven doesn't cooks at a lower tempurature than
the setting and she likes very salty food. I probably won't try this
again, but if I where, I would leave out the salt and cut the
tempurature to 250. Also as a caviant, high amounts of psyllium can
cause choking if you don't have enough water with it. Have at least 8
oz per teaspoon of psyllium. (I would recommend 16 oz.) If you had a
whole pan of these, then that means you should also have 9 to 18
glasses of water with it.
Bill
From: Brenda Gray <[email hidden]>
Subject: REC: Psyllium Crackers (repost)
Date: 1999/01/12
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I saved this Pysllium Cracker recipe. I haven't tried it, but the
"DONNA V" who posted it makes it regularly and swears by it!
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Psyllium Crackers -recipe re-post from archives
I spent hours yesterday slogging through the archives to collect
recipes
to send to a very successful Atkid who got me started on this (over 50
lbs since Jan. -- him, not me! I'm holding at 30 since mid march) I got
20 pages, 10 point, two columns. Worth the effort, I highly recommend
it. Search "recipe" or the author name of good cooks who have "revealed
themselves" for a good start.
We can have "crunchy" non-"treats" besides pepperoni chips/pork
rinds/cheese
crisps! We have so many new people, I thought this might be helpful to
re-post. Nothing in it but Psyllium, oil, water, and 1 1/2 tsp
spice/salt.
Crackers
I eat a batch of these crackers every single day and remain in ketosis
WARNING--you may need to experiment a little with these to find the
right combination of baking sheet, oven temperature and powder
quantities. All psyllium husk powders are not created equal, as I
discovered after decimating the supply at my local Vitamin World and
buying some stuff that looked almost exactly the same at another health
food store. Turns out the new stuff isn't as finely ground and I need
to
use more of the coarser powder. Here is the basic recipe:
3 TBS. psyllium husk powder
1 tsp. garlic powder
1/2 tsp. garlic salt (I've started using part Lite Salt to get the
potassium)
1 TBS. olive oil
1-1/2 cups water
Combine the powders and salts (I'm currently using 1/4 tsp Lite Salt
and
¼ tsp garlic salt). Add olive oil and mix with a fork until you form
crumbles.
Pour in the water all at once. Stir very well for about 15 seconds
(make
sure all the crumblies dissolve) and then go away and do something else
for 10 or 15 minutes. Preheat the oven to 300 degrees. Use a LARGE
non-stick baking sheet (the one I use is 15 x 18). Dump the "dough"
onto
the middle of the baking sheet. The "dough" should feel cold and flabby
(shudder).
If it doesn't hold the bowl shape and jiggle when you poke it, you
probably have the kind of powder that requires more than 3 TBS. The
next
time you make them, use twice as much powder but keep the salt and
water
amounts the same. You can still bake a non-flabby batch, but use a
smaller cookie sheet and watch them a little closer so they don't burn.
Anyway, pour some fresh water in the bowl you just emptied and keep it
beside the baking sheet so you can wet your hands in it from time to
time as you spread the "dough" evenly over the entire cookie sheet. You
can sprinkle the finished "cracker" with sesame seeds and a little
grated parmesan (the kind from a canister) if you like. Place in the
oven on a rack near the top.
It will take about an hour and ten minutes for the cracker to bake, but
will sometimes take longer, I don't know why. Usually the edges will
curl up away from the baking sheet. Often you will find that a portion
in the middle, or areas where you didn't even out the dough, will take
a
little longer. Just break off the done parts and stick the undone parts
back in the oven for a little while. Let the finished parts cool a
little and break into cracker-sized chunks. I store them in a
Tupperware-type container. You can use a regular cookie sheet with
cooking spray, but I find that the cooking spray adds an "off" taste to
the crackers, especially if you let them sit for a couple of days. You
will also get an off taste if you over bake (i.e., burn) the crackers.
I've also had good results using onion powder and onion salt. I made
one
batch using cinnamon, vanilla and Sweet One, but didn't care for them,
although some might like them. This sounds like a lot of trouble, but
it's pretty easy once you get the hang of it. It takes me less than 1
minute to mix the dough, and about two or three minutes to spread it
out
over the baking sheet. The only trouble is, they're so good my hubby
wants to eat a whole batch for himself every day, too, so I'm baking
them every day. It's worth it to me. Each batch gives me three full TBS
(nine teaspoons) of psyllium husk powder fiber, plus
my potassium requirement, plus satisfies any "munchies" that strike,
PLUS make me drink water like I've just stumbled out of the desert.
I'll
bet these would be good to sneak into the movie theater. Oh--you won't
have ANY constipation problems if you eat a batch of these crackers
every day. You will get a whole new insight into what it means to
"drink
till you float."
Donna V
^ said:
x-no-archive:yesI just had an unsuccessful night of trying to come up with some
low-carb
Quoted message said:recipes. It's a good thing there are so many *good* recipes out there
for me to use, or I'd never eat! 😉I was trying to create a homemade bran cracker. I've not given up
yet,
Quoted message said:tho. I also attempted making some crackers with crushed pork rinds
and
Quoted message said:stuff, but that one didn't stick together. I'm still experimenting,
tho,
Quoted message said:and consoled myself with a nice rare steak. Mmmmmmmmmmmm...
I'm thinking of buying some psyllium husks and trying out the
psyllium
Quoted message said:cracker recipe. Hopefully I won't go wrong following someone else's
recipe! Has anyone here made that one? Is it good?-Skorch (not a gourmet chef)
Quoted message said:^,,^<
157/154/120
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Brenda Gray - Atkins since 24 Jan 98 (Fake address to avoid spam)
"Growing old is mandatory; growing up is optional."
237/201.5/145
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