I borrowed Low Carb High Fat Bread from the library and tried my first recipe from it today. (If you google cinnamon scented crispbread, the google books results display the complete recipe.) The only change I made is that I substituted pumpkin seeds for some of the sunflower seeds. I also baked them on a silpat and just patted them out with a silicone spatula rather than rolling them out between sheets of parchment paper. The house smelled amazing while they were baking. The cinnamon flavour was more subtle when I ate them, probably because I’m used to tasting cinnamon with sweetness. I might try adding 1/8 tsp stevia next time I make them, or sweetening the cream cheese I ate on them. I look forward to trying more recipes.

Advertisements