Multigrain Spelt Crispbread

7 T unsalted butter

1 1/2 c multigrain (rolled rye and oat) cereal - available at Trader Joes

5 t sesame seed

5 t poppy seeds

1/2 T honey

5 T spelt flour

1/2 t salt

1 t baking powder

Melt butter in a saucepan. 

Add the oat/rye flake multigrain cereal, seeds, and honey

Remove from heat and stir

Stir in flour, salt, and baking powder

Stir in 7 T boiling water

With moist hands, press or roll dough as thinly as possible on a baking sheet lined with parchment

Sprinkle top with a tablespoon each of cereal, sesame seed, poppy seed, and flax seed if you have it

Bake at 300 for 35 min. or until lightly browned

When cool break into irregular cracker sized pieces