Optimist...do you think the psyllium husks could be substituted with chia seeds? I'm a little afraid to use the psyllium husks because I have enough things that set me off to the bathroom, so I really don't want to have something that I KNOW will send me there. What do you think? I don't know if you have any knowledge of the chia seeds. Just curious.
Crackers
This recipe will fill 2 baking trays and if you cut each baking tray in 10 pieces, each cracker is 1,44 carbs. Both the baking trays is in the oven at the same time.
100 gram almonds
200 gram sesame
50 gram flaxseed
1/2 ts salt
2 topped ss Psyllium hulls
1/2 liter cold water
I put the almonds in my Food Processor and chop them really fine. Then I mix everything in a bowl just using a spoon. Leave it for 5 minutes to make the Psyllium hulls to swell.
I set the oven on 160 degrees celcius hot air.
I put baking paper in 2 baking trays, and lay half of the dough in each baking tray.
I use a spatula to make the dough cover all of the tray. I use a pizzacutter to make 10 pieces in each tray.
I put both of the trays in the oven at the same time using hot air. After about 45 minutes I take them out, seperate the crackers and turns them. Then I put them back in the oven again, but now I have the ovendoor slightly open.
After about 45 minutes the crackers are dry all through and really crispy.
I let them cool on a grate. When they are cooled, I put them in a closed box, and they will stay crispy and tasty for more than a month (mine always been eaten at that time).
Enjoy!
100 gram almonds
200 gram sesame
50 gram flaxseed
1/2 ts salt
2 topped ss Psyllium hulls
1/2 liter cold water
I put the almonds in my Food Processor and chop them really fine. Then I mix everything in a bowl just using a spoon. Leave it for 5 minutes to make the Psyllium hulls to swell.
I set the oven on 160 degrees celcius hot air.
I put baking paper in 2 baking trays, and lay half of the dough in each baking tray.
I use a spatula to make the dough cover all of the tray. I use a pizzacutter to make 10 pieces in each tray.
I put both of the trays in the oven at the same time using hot air. After about 45 minutes I take them out, seperate the crackers and turns them. Then I put them back in the oven again, but now I have the ovendoor slightly open.
After about 45 minutes the crackers are dry all through and really crispy.
I let them cool on a grate. When they are cooled, I put them in a closed box, and they will stay crispy and tasty for more than a month (mine always been eaten at that time).
Enjoy!
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What does that mean to make the thread a "sticky"? I also don't get when someone "bumps" something. I'm a little lame, so bare with me.
Thanks CD for that wonderful explanation. Totally makes sense now. I feel so much more "forum literate". I still have not made these crackers, only because I have to go to the health food store to get the psyllium husks or hulls, or whatever they are. I have everything else. I am bound and determined to make these Thursday after work. I have Zumba Wednesday night, so by the time I get back from that, dinner and clean up, it's too late to make. But, I have got to taste these crackers already! You guys are killing me with the awesome comments on them!
Ah, never thought to check at the drug store! I have about 3 drug stores right around the corner from the hacienda! Will check there today after work.FWIW, most drug stores carry the husks/hulls because it's used for constipation...so much easier than finding a health food store.
And Muck, I obviously do know what I'm missing because you are all killing me here with the positive comments! hahahahaha
Gonna make these come hell or high water this week!
I was wondering the same thing foxl. I have chia seeds, but am having difficulty finding psyllium hulls/husks or whatever. I haven't gone to health food store yet, but gonna try them on Saturday.
Did anyone list the measurements from Optimists crackers to regular old american system rather than metric? I am terrible at metric conversion. I finally got the psyllium, now I want to bake them!!!!! Please help out! I wanna be part of the optimist cracker groupies too! Thank you. 
I had to go to the health food store since I looked at every drug store in my area and none of them carried them. But, I finally bought a bag!FWIW, most drug stores carry the husks/hulls because it's used for constipation...so much easier than finding a health food store.
Thanks Shanny; I found them and just copy and pasted and printed. Gonna be baking tonight!!! I cannot wait!The conversions are there in the thread somewhere - actually in the first coupla/three pages, I think.
I Finally Made the Infamous Optimist's Crackers!
Wow, that recipe is so easy to make that I can't believe it took me that long to make them!
But, since I have made them now...WOWWEEEE! These things are great! My first impression was that they taste like a sesame bread stick you get in a restaurant. Yummy! I can't wait to use these when I eat tuna fish, egg salad, meat and cheese, PB and sugar-free J...anything and everything! I can't wait to make more and season with different things. I tried one right out of the oven with some CO and cinnamon...OMG! That was so tasty! I'm in love with these crackers already!
When I first mixed up the ingredients, I thought this can't be right because it seemed too soupy. But I set the timer on the microwave for 5 minutes and let it sit for the psyllium to absorb, and it is like a paste. I spread it out on the baking sheets and into the oven they went. Once I flipped them they only needed about 15 minutes or less with the oven door cracked open at 325 degrees.
Optimist, you should market these babies! I am now dubbing you the Cracker Guru! (I bow to thee)...:high5: They didn't have an emoticon that bows....so a high 5 will have to do!
Wow, that recipe is so easy to make that I can't believe it took me that long to make them!
But, since I have made them now...WOWWEEEE! These things are great! My first impression was that they taste like a sesame bread stick you get in a restaurant. Yummy! I can't wait to use these when I eat tuna fish, egg salad, meat and cheese, PB and sugar-free J...anything and everything! I can't wait to make more and season with different things. I tried one right out of the oven with some CO and cinnamon...OMG! That was so tasty! I'm in love with these crackers already!
When I first mixed up the ingredients, I thought this can't be right because it seemed too soupy. But I set the timer on the microwave for 5 minutes and let it sit for the psyllium to absorb, and it is like a paste. I spread it out on the baking sheets and into the oven they went. Once I flipped them they only needed about 15 minutes or less with the oven door cracked open at 325 degrees.
Optimist, you should market these babies! I am now dubbing you the Cracker Guru! (I bow to thee)...:high5: They didn't have an emoticon that bows....so a high 5 will have to do!
What does a dough scraper look like and where did you get one? That sounds awesome. I need to find a good substitute for dipping in my guacamole and salsa/sour cream mixtures. I get tired of always using veggies, and even a small handful of tortilla's will cause a rises in my bg's.i learned to use a dough scraper and they are better than ever...not a lot thicker than the seeds are and so good! They make good dippers for guacamole, etc.
I think I might know what you are talking about, but please explain how you use it for the crackers. Thanks!
I think I actually have one of these Never knew what it was for!!!! I'm not much of a baker, and what I usually made was from a box, so some of these things are new to me (even though they've been around forever).
I will have to try and find mine because that sounds awesome to make the crackers that thin.
Never knew what it was for!!!! I'm not much of a baker, and what I usually made was from a box, so some of these things are new to me (even though they've been around forever). I will have to try and find mine because that sounds awesome to make the crackers that thin.
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