Vegetarian

Crisp Bread (from naturopath) is for Breakfast.

Crisp Bread (from naturopath) takes several minutes to prepare.

Crisp Bread (from naturopath) takes several minutes to cook.

Crisp Bread (from naturopath) makes 20 servings.

The ingredients for Crisp Bread (from naturopath) are:

250 g Spelt flour (2 cups)
250 g flaked or rolled spelt (2 cups)
120 g sesame seeds (roasted) - a little less than 1 cup
50 g sunflower seeds or pumkin seeds (heaped 1/2 cup)
50 g grated almonds or hazelnuts (heaped 1/2 cup)
20 g of flaxseeds (1/4 cup)
6 tbsp canola oil
2 tsp sea salt
375 ml of cold water

Here is how you make Crisp Bread (from naturopath):

- mix spelt flour together with all of the dry ingredients- add oil and water and mix together to make thick dough- flour the rolling pin and roll the dough out thinly on baking paper - there should be enough to fill 2 cookie sheets ( I found it easier to put waxed paper on the dough and manually spread the dough)- cut the rolled out dough in squares (no need to cut right through)- prehead the oven to 475 F and bake for 7 minutes- reduce heat to 350 F and bake for another 20-25 minutes- remove crispbread immediately from cookie sheet and allow to cool- to keep crispbread fresh, store in cookie tinI make each sheet 20 pieces - 2 pieces per servingNumber of Servings: 20Recipe submitted by SparkPeople user LISA_120.

The nutritional information for Crisp Bread (from naturopath) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 198.3

• Total Fat: 11.4 g
• Cholesterol: 0.0 mg
• Sodium: 236.3 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 4.0 g
• Protein: 5.0 g