Use of psyllium in recipes?

[cattzeye]

Does anyone here have experience using psyllium in raw recipes, as a thickener? I have made several different kinds of raw pies, and they tasted heavenly, but the consistency was a bit too thin (runny). I have heard that psyllium can be used as a thickener in such recipes, but I have a few questions:

-how much would you use for a standard 9" pie recipe?

-do you use psyllium seeds, or the husks?

-should the psyllium be mixed first with water, or other liquid, or just added directly to the pie filling mixture?

TIA for any tips :)

Christine

[cattzeye]

Bump! Does anyone know?

[theresaann]

I used psyliium once in a pie and it looked beautiful! the consistency of it was perfect-like firm cheesecake. I took it to a raw food potluck and everyone was eager to taste it. When I tried it, I was SO bummed out! The psyllium had "soaked up" all the flavor, or something, and it had literally no flavor. I've been afraid to use it ever since-the ingredients for that pie were expensive! not to mention it was slightly embarrassing....maybe I used too much, but I used what the recipe called for.

[exurb]

I buy psyllium in husk form, then grind it myself until it is an ultra fine powder. You only need about a teaspoon to assist in a raw pie. I use it in my squash pie, in blueberry pie, etc., and let me tell you, contrary to what theresann found, they taste awesome, as long as it has enough flavor to start with.

I think it's a great addition to raw cuisine.

[cattzeye]

Thanks so much for the replies! Exurb, do you just add the powder directly to the pie filling, or does it need to be mixed with water first?

I am also thinking of trying chia seeds. I have heard that they can contribute to thickening of recipes, too. They have that gelatinous quality to them, like psyllium, and like flax seeds. I guess flax could be another option. Anyone have experience with either of these?

Thanks!

Christine

[Kris]

I have used psyllium to thicken the filling of a raw quiche, and it worked great. The only suggestion I have is to err on the side of adding too little. The first time I used it, I didn't wait long enough and thought the filling was too thin, so I kept adding psyllium husk powder until it got to a thickness I liked. After dehydrating the quiche, though, I found that the nice filling had turned very jelly-like in texture, which is not AT ALL what I was going for. Also, it made the filling a little grainy -- also not very desirable. So, yes, it works well, but a little goes a long way!

[jaurequi]

I haven't tried the chia seeds, sorry. Is psyllium sold as a seed? I thought it was only psyllium husks that were sold??

I agree with kris -- too much can ruin a dish! A little goes a long way.

And exurb's suggestion to grind to a powder will help with the graininess, but be even more careful to not add too much. I would start with 1/4 - 1/2 tsp. powder, depending on what the recipe is.

I like ground flax as a binder; but I prefer golden flax seeds, as they are milder and especially good in delicate dishes. sometimes people can taste the flax and it will ruin the flavor.

Best,

[Kris]

I also love ground flax seeds as a binder. They do a good job and are a great source of healthy fats!

Just a note about psyllium husks...definitely use the ground powder. But again, not too much. I used powder and still ended up with a grainy filling because I went nuts with the psyllium. Oops! :o

[exurb]

catt, I just mix it right in (no water), being very careful that it's evenly distributed.

I much prefer the psyllium to flax. I do grind it VERY fine in my coffee grinder, you have to do a reasonable sized batch for it to come out well, then store the extra in a jar or something.

[cattzeye]

Thanks so much to all for your helpful replies to my questions! I am going to buy some psyllium on my next shopping trip. I'll let you all know how my next raw pie turns out.

This reminds me, I made a WONDERFUL key lime pie several weeks ago, this was what originally had me start this thread. The pie was absolutely delicious, but this filling is just too thin. What I did was I froze the pie, and when I want a piece I cut one piece and defrost for a while. When it is mostly defrosted, but still frozen enough to have the filling stay together, it is really good. I actually don't mind eating it cold like this, it is rather refreshing especially with the lime. But it would be nice to not have to freeze it.

I will post the key lime pie recipe in the recipe section. I have been craving key lime pie for like, A COUPLE OF YEARS! I actually looked at several recipes for raw key lime pie, and came up with a combo of ingredients that I liked. Hope you like it too!

Christine