ingredients:

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around 60 grams of oat fiber.

55 grams wheat bran. you can also use oat bran if you’re gluten free, but I haven’t tried this yet myself. it’ll also be higher in cals if you use oat bran.

8-10 grams of psyllium husk. this stuff is KEY for getting that chewy, bread like texture.

optional but highly recommend: add some glucomannan for even more chewiness. this will also make it so they won’t crisp up, which I prefer. just leave this out if you do want them to be crispy.

1 tsp salt, don’t skip this. you could totally add even more if you’re not concerned about sodium.

herbs and spices to taste. I usually add italian herbs to mine, but they’re really good plain as well if you add enough salt. seriously, don’t skip the salt. it’ll have no flavor without it.

1 tsp baking powder

water

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recipe:

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put all the dry ingredients in a mixing bowl, and whisk them together before adding the water. this will make sure the salt and baking powder are spread evenly throughout this whole thing.

add water until you get a grainy, but not dry dough. I don’t measure this. I just add water until there’s no more dry spots.

leave the dough to rest for around 5-10 minutes. this will make sure the psyllium husk and glucomannan absorbs the water properly.

after resting, check the dough and add more water if needed. it needs to be easily spreadable, but not too wet. if it’s too dry, it’ll most likely rip the parchment paper underneath while spreading the dough. if it’s too wet you’ll get something like a baked flat bread pudding.

thinly spread out the dough onto a large sheet pan, and bake at around 160 degrees celsius for around 20-30 minutes. if it’s still wet in the middle after that, just add 5 minutes to the baking time until it’s dry. I also flip mine over to make sure the bottom isn’t soggy.

cut them into strips, squares, triangles, or any shape you’d like. you can bake these a little longer after cutting them up for more crispiness if that’s what you like.

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and that’s pretty much it! these keep pretty well at room temp for a day or two, after that it’s better to refrigerate. i’m sure air frying these would add even more crisp, but I like the soft chewy texture better so I don’t.