128.Millet and sesame crispbreads : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Makes 12 to 20 small crispbreads

4 oz / 100 g millet grain

4 oz / 100 g sesame seed

1 oz / 25 g melted lard

salt to taste

1/8 pint / 75 ml boiling water


  • Mix the whole seed and grain together and then grind them into a flour with a grain mill or a coffee mill. A pestle and mortar works the best but it is hard work!

  • Mix in the melted lard.

  • Add boiling water until the mixture forms a soft dough.

  • Spread over a greased tray and press down very firmly to a thickness of 1/8 inch / 3 mm. Score into squares.

  • Bake in a preheated oven, gas mark 6, 400F, 200C, for 8-12 minutes until golden brown.

  • Turn out onto a wire tray to cool and dry.

  • Keep crispbreads in an airtight container.


  • Use cornmeal or ground rice in place of the millet seed.