A cracker that pulls its weight

Most crackers are refined wheat flour, seed oil, and salt dressed up in a box. They taste like the bag they came in and leave you hungry twenty minutes later. We wanted the crunch without the empty calories, so we built Husk around a different starting point: what if the base flour itself was doing nutritional work?

Every batch starts with chickpea and lentil flour instead of refined wheat, milled specifically for a protein-forward base. Flax, chia, and sunflower seeds fold in next for bio fiber and texture, not decoration. Everything is baked low and slow in small batches. Nothing is fried, and no seed oils touch the recipe.

The result is a cracker with 6 to 7 grams of protein and 5 to 6 grams of fiber per serving, real numbers you can check against the label, next to a cheese board, a lunchbox, or a gym bag.