Lose up to 40lbs on Dr. Chan's "healthy & active" program

This is the crispbread recipe used in the healthy & active metabolism program that I run at my clinic for patients.  It is a great way for people to try different grains other than wheat and to enjoy a tasty treat while keeping blood sugar fluctuations to a minimum.  Lose weight and feel great while still eating great food!

Ingredients

• 250g   Spelt flour (2 cups)
• 250g   flaked or rolled spelt (2 cups)
• 120g   sesame seeds, roasted (a little less than 1 cup)
• 50g     sunflower seeds or pumpkin seeds (a heaping ½ cup)
• 50g     grated almonds or hazelnuts (a heaping ½ cup)
• 20g     flaxseeds (1/4 cup)
• 6 tbsp canola oil
• 2 tsp    sea salt
• 375ml cold water

Directions

1. Mix spelt flour together with all of the dry ingredients
2. Add oil and water and mix together to make thick dough
3. Flour the rolling pin and roll the dough out thinly on baking paper – there should be enough to fill 2 cookie sheets.  You may find it easier to put parchment paper on top of the dough and manually manipulate and roll through paper)
4. Cut the rolled out dough in squares (no need to cut right through)
5. Preheat oven to 250^oC (475^oF) and bake for 7 minutes
6. Reduce heat to 200^oC (350^oF) and bake for another 20-25 minutes
7. Remove crispbread immediately from cookie sheet and allow to cool
8. To keep crispbread fresh, store in cookie tin

While on the healthy & active metabolism program, spelt flour may be replaced with another type of grain flour according to the grains present on the main phase food list.  Feel free to experiment and see what wonderful variations you come up with!