Ground psyllium husk powder is 100% pulverized psyllium husk shells and is used to give a bread-like texture to gluten free baking. Due to its high fiber content it's often sold as a laxative which can be good to know if you have a sensitive digestive system.
This all-natural fibre supplement is just what you need for a happy colon and a healthy heart. Psyllium is a soluble fibre produced from the plantago ovata shrub. When dissolved in fluids, the husks swell up to create a gel. The soluble fibre content in psyllium husks has the ability to bind with bile acids, which play an important role in the digestion of fats from cholesterol found in the body. Psyllium husk is naturally gluten free and can be used in gluten-free baking, where ground psyllium husk seeds bind the moisture in breads.
¼ cup nut butter
1 cup roasted almonds / cashews (coarsely chopped) If you have raw you can roast in oven
½ cup Gluten-Free Rolled Oats
¼ cup Sunflower Seeds
2 tbsp Psyllium Husks
¾ cup Quinoa Flour Grind quinoa in coffee grinder
1 pinch salt
- Add all ingredients to large mixing bowl and stir together well.
- Once thoroughly mixed, transfer to deep baking tin lined with baking paper.
- Press down firmly until uniformly flattened.
- Cover with baking paper and place in fridge / freezer for 15-20 minutes to get firm.
- Transfer baking tin to pre-heated oven (150°C) for 15 minutes.
- Remove from oven and allow to cool completely before slicing into 10 even bars or 9 squares.
- Store in an airtight container for up to 1 week.