2 CUPS OF SPELT FLOUR
2 CUPS OF FLAKED OR ROLLED SPELT (available at Nature’s fare market)
¾ CUPS OF SESAME SEEDS
½ CUP SUNFLOWER SEEDS OR RAW PUMPKIN SEEDS (I use ½ C of both)
½ CUP GRATED ALMONDS OR HAZELNUTS (I use my coffee grinder so it ends up quite fine)
¼ CUP OF FLAXSEEDS
6 TABLESPOONS OF CANOLA OIL
2 TEASPOONS OF SALT (preferably sea salt)
375 ml COLD WATER
(I also add approx. 1C of dried cranberries and if you like 1-2 TBSP of rosemary

•MIX ALL DRY INGREDIENTS TOGETHER INCLUDING DRY FRUIT AND SPICES

•ADD OIL AND WATER MIX TOGETHER. IT MAKES A THICK RATHER WET DOUGH

•LINE A COUPLE OF COOKIES SHEETS WITH PARCHMENT PAPER AND USE ANOTHER SHEET OF PARCHMENT OVER TOP OF THE DOUGH MIXTURE TO HELP ROLL IT OUT TO FILL THE COOKIE SHEET.

•USING A PIZZA CUTTER SCORE THE DOUGH INTO SQUARES

•PREHEAT OVEN TO 475F (250C) AND BAKE FOR 7 MIN

•REDUCE HEAT TO 350F (200C) AND BAKE FOR ANOTHER 20-25 MINUTES

•REMOVE CRISPBREAD IMMEDIATELY FROM COOKIE SHEET AND ALLOW TO COOL. TO KEEP IT FRESH STORE IN COOKIE TIN

THERE SHOULD BE ENOUGH DOUGH TO FILL TWO SMALLER COOKIE SHEETS OR ABOUT ONE AND A THIRD OF THE REALLY LARGE ONES


Number of Servings: 60

Recipe submitted by SparkPeople user POCKETGIRL6.

 

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