Here’s a recipe I made up. I use it a lot.
Fiber bread:
Psyllium husk powder + inulin powder + eggs + water + butter. Whatever proportions you feel like. I usually put in about a tablespoon of each of the powders, two eggs, a cup-ish of water, and two tablespoons-ish of butter, then cook it in the microwave for half an hour. Or fry it on the stove, if I prefer – then it comes out like a crepe.
It tastes like a very, very rubbery whole wheat bread. It’s very satisfying and filling. It’s perfect for when I want bread, but I know I need to lose weight. It has no carbs except fiber, so it’s ideal for a keto-like diet.
This isn’t precisely something I do with what I grow, but I’m thinking I may be able to substitute the psyllium husk powder and inulin powder with ground-up mallow seeds and mashed sunchokes straight out of my garden. I haven’t tried that yet, but it’s something I intended to experiment with at some point. See, hollyhock and common mallow seeds taste exactly like psyllium husk to me, and I know they’re edible, and I know mallows are high in mucilage, so . . . maybe a powder made from those seeds would behave the same way? If so, that would be neat!
And obviously, sunchokes are the source of inulin powder, so mashed sunchokes ought, in theory, to be an almost perfect substitute for buying inulin powder. Especially since sunchokes are yummy yummy yummy. 