A New View of Healthy Eating: Sprouted Spelt Flatbread: Cooked & Raw Cuisine

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By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC

I’m excited to share my favorite cooked flatbread, Sprouted Spelt Flatbread, paired with Raw Pistachio Pesto and Fresh Tomatoes.

As many of you are aware, I’ve been teaching whole foods cooking for several years, and am now learning more about gourmet raw culinary with Matthew Kenney Culinary. The flatbread really brings together these two ways of cooking. Enjoy!

Organic Sprouted Spelt Flatbread

Excerpt from “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”

A few years ago I discovered that I was sensitive to gluten (the protein in grains like wheat, barley, and rye). By exploring different grain flours, I’ve found that I’m not sensitive (no hives, no bloating, no headaches) to the Organic Sprouted Spelt Flour by One Degree Organic Foods. Have fun making your own flatbread with this simple recipe.


  • ¾ cup hot (not boiling) water
  • 1 tbsp dry yeast
  • ½ tbsp honey
  • 2 tbsp organic olive oil
  • 2 cups organic sprouted spelt flour
  • ½ tsp sea salt


  1. Pre-heat oven to 500 degrees F with pizza brick in the oven.
  2. Put dry yeast, honey, and olive oil into a cup with hot water.
  3. Let it sit for about 10 minutes.
  4. Pour sprouted spelt flour and sea salt in a bowl.
  5. Add the water with yeast into the flour mixture.
  6. Blend with a fork for a few minutes, then knead with your hands for another few minutes. Only knead for about 3-4 minutes total; otherwise, the flatbread will be tough. If the dough is sticky, add more flour. If it’s dry, add more water.
  7. Coat a large bowl with olive oil. Place dough in bowl, cover with a towel, and rest for about 15 minutes. Any additional water in the dough will soak into the flour.
  8. Split the dough in half. Place 2 balls of dough into the bowl coated with olive oil, and cover for about 2 hours (to rise).
  9. Again, split the dough into 2 sections and spread it onto a pizza brick using your hands.
  10. Bake for 5 minutes, then check for doneness (crispy on outside and soft on inside). Bake for another 3-5 minutes if needed.
  11. Enjoy.

“This Organic Sprouted Spelt Flatbread has become a staple in my home and when I travel. This year I made the flatbread with 15 pounds of the flour and my family and friends from Florida to Arizona all enjoyed its simplicity.”


Quick Pistachio Basil Pesto and Quick Marinated Tomatoes

Quick Pistachio Basil Pesto


  • ¼ cup fresh basil leaves
  • ¼ cup pistachios, rough chopped
  • 1 TBSP organic extra virgin olive oil
  • 1 TBSP fresh lemon juice
  • Pinch Celtic sea salt


  • Rough chop basil and pistachios
  • Gently mix basil and pistachios with a fork in a small bowl
  • Squeeze in lemon juice
  • Drizzle in olive oil
  • Add sea salt
  • Stir
  • Add extra olive oil, lemon, or sea salt, as needed for your taste

Quick Marinated Tomatoes


  • ¼ cup tomatoes (variety of small heirloom, if available)
  • 1 TBSP organic extra virgin olive oil
  • 1 TBSP fresh lemon juice
  • Pinch sea salt


  • Rough chop tomatoes and place in a small bowl
  • Add lemon juice, olive oil, and sea salt to tomatoes
  • Gently mix with a fork
  • Add extra olive oil, lemon or sea salt, as needed for your taste


  • Place three slices of flatbread on plate
  • Spoon pesto to half of each flatbread slice
  • Spoon tomatoes to the other half of each flatbread slice
  • Garnish with micro greens
  • Enjoy!

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If you are interested in purchasing in my book, “A New View of Healthy Eating,” stop by one of my cooking events in the Phoenix area. Or, if you are out-of-town, I’m happy to mail a copy to you.



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