Seeded Crackers

METHOD

1. Whisk together the melted butter, water, and psyllium powder (this will thicken very quickly).

2. Add the butter mixture to the bowl of a 5 QT stand mixer. Add the dry ingredients and mix with the paddle attachment to form a dough.

3. The dough can be sheeted right away, or wrapped in plastic wrap and stored in the refrigerator for 24 hours.

SHEETING

• Sheet the dough between two pieces of parchment paper to 3.5mm.

• Cut 2.5x3" rectangles, cutting straight down with a chef's knife so that the seeds don't tear the dough.

BAKE

• 275ºF · Low Fan · 25 minutes.

NOTES

• The scrap can be re-sheeted.

• Can easily adjust size of cracker if desired.

• If chilling overnight in the refrigerator, make sure to allow the dough to come up to room temperature before sheeting.

• Bake time and temperature are suggestions.