Method:

1. Preheat your oven to 100° Celsius, fan forced.
2. Place all ingredients except wyer into a high-speed food processor and blitz until thoroughly combined.
3. Gradually add water until a firm paste-like texture
4. In batches, place ‘dough’ between two sheets of wax paper and roll out evenly, to approx. 2-3mm thickness.
5. Once desired thickness is achieved, cut into even lengths and widths and place on a lined baking trays.
6. Perf the dough in the pan so it’s easier to snap once baked.
7. Bake at 100° Celsius for approx. 3-4hours or until evenly golden. If you have a hot spot in your oven, rotate each 45minutes.
8. Remove from oven and allow thorough cooling and crisping before serving with desired toppings.

Waste Tips:

1. Breads can be stored in an airtight container for up to three weeks.

Heath and Lifestyle Notes:

• Bulletproof friendly if you utilise mould free ingredients
• Grain Free
• Gluten Free
• Refined Sugar Free
• Sugar Free- Low Fructose
• Dairy Free
• Paleo Friendly
• Ketogenic Friendly
• Bulletproof Friendly
• Vegetarian
• Vegan
• Pescatarian
• Raw friendly option