129.Sunflower crispbread : Food Combining Hay Diet

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

Makes 12 - 15 small crispbreads

4 oz / 100 g sweet chestnut puree

4 oz / 100 g sunflower seed

2 oz / 50 g ground rice

1 oz / 25 g melted lard

salt to taste


  • Liquidise the sunflower seeds with the sweet chestnut puree.

  • Mix in the melted lard.

  • Mix in the ground rice.

  • Roll out a walnut sized lump of dough between two sheets of silicone coated or greaseproof paper until it is 2 mm thick.

  • Place the crispbreads on a greased tray.

  • 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.