The Most Delicious Dessert Recipes Using Psyllium Husk

Written by Jheelum Basu | September 6, 2024

Psyllium husk or isabgol comes from the seeds of Plantago ovata, which is native to India and Pakistan. It’s used as a dietary supplement to aid digestive health. When added to liquid, psyllium husk takes on a gel-like form that helps soften stool and makes it easier to pass. Having this soluble fibre in isabgol is beneficial for people who have gastrointestinal issues like constipation or irritable bowel syndrome (IBS). It’s also great for cholesterol, blood sugar regulation, and weight management.

Usually, psyllium husk is consumed with water, milk, or juice, but it’s versatile enough to be incorporated in food as well, including desserts. This is a delicious way to enjoy the benefits of this soluble fiber with your sweet treats. Here are some healthy sweet recipes:

Psyllium Chocolate Chip Cookies

Ingredients

• 100 g psyllium husk
• 1 egg
• 200 g brown sugar
• 1 tsp vanilla extract
• 45 g oats
• 180 ml water
• 1 tsp salt
• 1 1/2 tsp baking powder
• 85 g chocolate chips

Instructions

1. Preheat the oven to 180 C, then line two baking trays with parchment paper. You can also use silicone cookie trays.
2. First, combine all of the dry ingredients in a large mixing bowl.
3. Then, combine the egg, vanilla extract, and water together.
4. Beat the egg well.
5. Slowly incorporate the liquid ingredients into the dry ones.
6. Finally, add the chocolate chips.
7. You can use your hands, too, to create cookie dough.
8. Work fast so that the psyllium husk does not have enough room to expand and soak all of the liquid, by rolling out cookies as big or as small as you like.
9. Arrange them on the baking trays, about 2 inches apart.
10. Bake in the oven for 16 to 20 minutes or until the cookies seem golden brown.
11. Let them cool down on a wire rack before storing them in an airtight jar.
12. Enjoy with your morning coffee or as a snack.

Psyllium Brownies

Ingredients

• 90 g flour
• 75 g psyllium husk
• 75 g cocoa powder
• 1 tsp baking powder
• 2 eggs
• 240 ml unsweetened applesauce
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 170 g chocolate chips

Instructions

1. Preheat the oven to 175 C and grease an 8 x 13 inch cake tin with some butter or oil.
2. You can also line it with some parchment paper.
3. Keep the ingredients measured before you start baking.
4. Add the dry items to a bowl, and combine well.
5. Also, add the chocolate chips to the dry mix.
6. In another bowl, crack the eggs and beat them.
7. Then mix in the applesauce, melted butter, and vanilla extract.
8. Now combine the wet ingredients with the dry ingredients.
9. It should be in batches of two or three.
10. Transfer the brownie batter into your prepared cake tin and then smooth the top.
11. Pop the tin in the oven for 30 to 40 minutes.
12. You’ll know that the brownies are done when the cake starts pulling away from the sides..
13. Let the brownie cool inside the tin for 10 minutes, then remove from the tin and let it cool down further on a wire rack.
14. Cut into squares, ice them with powdered sugar, and serve.

Layered Psyllium Pudding

Ingredients

For the bottom layer:

• 250 ml oat milk (or any milk of choice)
• 4 tsp psyllium husk
• 1/2 ground cinnamon
• 1-2 tbsp maple syrup

For the top layer:

• 100 ml milk of choice
• 2 bananas
• 3 tsp cocoa powder
• 2 tsp psyllium husk

Instructions

1. Mix all the ingredients for the bottom layer well, then wait for about 15 minutes for the pudding to thicken.
2. Add to the base of a clear serving bowl or tall glass.
3. Mix all of the ingredients for the top layer, and pour them over the bottom layer.
4. You can add chocolate chips if you want to make the top layer more indulgent.
5. Garnish options are chopped nuts like pistachios, almonds, and walnuts.
6. You can also serve this layered pudding with some chopped berries, too.

Tips For Baking With Psyllium Husk

Use small amounts

Being a strong gluten-free binder and a moisture retainer, psyllium husk should always be used in small quantities in cooking or baking. Really, 1-2 teaspoons of psyllium husk is used per cup of flour, which is known to absorb water many times its weight.

Mix quickly

To mix psyllium husk quickly, it is recommended to whisk it with warm water in a 1:10 ratio. Quick mixing prevents clumping, which is essential for a smooth dough. Once the mixing happens, allow it to sit for 10 minutes so that the gel-like consistency can develop.

Hydrate properly

As psyllium husk absorbs a whole lot of water, strict hydration is required. It is ideal to use water 10 times its weight and allow it to sit for 10 minutes.