This crispbread recipe was given to Julia Ponsonby by a participant who was suffering from candida, and could not eat normal bread as she was on a yeast- and gluten-free diet. It’s a very simple recipe to prepare, once you’ve have obtained flaky ingredients–which should be available in most health shops. Crispbreads are delicious whether you are on a special diet or not. Other flaked grains (oats, wheat, rye, etc.) can be used for variety by those who can eat them.

INGREDIENTS
4 oz millet flakes
3 oz. maize flakes (or cornflakes)
4 oz rice flakes
4 oz buckwheat flakes
2 1/2 oz linseed
3 oz sesame seeds
1 oz sunflower seeds
1 tbsp olive oil
1 tsp salt

1. Put all the above ingredients to soak with enough cold water to easily immerse everything when stirred.

2. After two hours or more, stir the mixture thoroughly. The consistency should now be like thick porridge. Pour away any superfluous liquid.

3. Take a flat baking tray and cover with baking parchment. Spread the mixture thinly and evenly over the parchment.

4. Bake at 310 F for half hour.

5. Slice into rectangles and bake for a further half hour.

6. If it is not quite dry, turn off the heat and leave the crispbread in the oven.

7. Variations: Add spices such as caraway, and chopped herbs such as rosemary, coriander, basil and stinging nettles. For a slightly sweeter crispbread, add desiccated coconut and almonds.