These go down really well with soup, or hummous, salad etc. They don't last five minutes on our dining table.

You need:
2 mugs of oatmeal
1 mug of ground seed or nuts (i.e. sunflower/pumpkin/almond)
Table spoon tamari (or pinch of sea salt to taste)
Dessert spoon agave syrup (or maple syrup/barley malt- or leave out)
Heart shaped cookie cutter
Filtered water
Rolling pin (with flour to roll out)
Oven tray

Method:

Turn oven on to approximately gas mark six/seven (200C/420F).

Mix all dry ingredients together first and then add the wet ingredients, gradually adding enough water until you have a dough like "rollable" mixture. If you put too much water in and make it soggy, just add more oatmeal.

Take the dough and roll out on a surface covered with flour (I like to use spelt or rice flour but whatever you have will do) until it is about 3 mm (8th of an inch) thick.

Cut with cookie cutter (if you don't have one, try using a large jam jar lid, or just cut your rolled out mixture into squares, or any other fancy shape you like).

Place on oven tray, and then bake in preheated oven between 12 and 15 minutes, until they begin to brown.

Let them cool down. They should be nice and crunchy.

Serve fresh to everyone's delight

Extra Tips: I make oatmeal (ground porridge oats) from regular organic oats by grinding them for a few seconds in a nut mill, although you can buy oatmeal ready ground in the store.

If you don't have ground seeds (or a nut mill), then the recipe works just as well without them. Try adding fresh chopped garden herbs in the mixture for an extra something too.

This has got to be the easiest way to whip up some wholesome bread (tastes delicious with soup) in no time. With little exception, I like to use organic ingredients (preferably from ethical companies).

In this way I can offer my family and friends food that seems to carry a higher vibration than 'regular' non organic alternatives.

This is our favourite basic recipe for flat bread.

Ingredients:

1. Two mugfuls of spelt flour
(you can substitute up to 50% rice flour, or finely ground pumpkin/sunflower seed if you prefer)

3. Spring water

How to make it:

1. Place flour/meal into mixing bowl, and form a well in the centre. Add tamari and a little water in the well, and begin to 'cut' ingredients together with a blunt knife until they begin to bind.

2. Use hands to push mixture together, adding a very little water at a time (don't over do it with the water unless you want a sloppy mess ) until you form a dough (if it sticks to your hands then it is too wet, so try adding a little more spelt flour to balance things out again).

3. Separate the mixture into small balls (about the size of golf balls).

4. Roll out each ball evenly onto a lightly floured surface until they are about 3 mm thick.

5. Place under a medium grill and KEEP YOUR EYE ON THEM because they grill very quickly and if you leave them for a minute too long they will burn , or so I found out anyway. They may begin to rise (like pitta bread) which is prefectly normal. Turn them over and grill on the other side when they begin to get a light tan.

Variations:

Try adding a clove of crushed garlic to the mixture, a handful of finely chopped mixed garden herbs or a little honey/agave syrup to the mixture.