One of our bestsellers! A long flatbread topped with homemade cultured hemp seed garlic butter, black cumin seeds, flaked salt and parsley. Dip it in your favourite sauces and soups or use it as a pizza crust.

Made with quinoa sourdough starter, filtered water, sprouted brown rice flour, sprouted oat flour, sprouted chickpea flour, sprouted sorghum flour, tapioca starch, potato starch, olive oil, agave nectar, psyllium husk, apple cider vinegar, house-made cultured hempseed butter (refined coconut oil, cultured hempseed milk, avocado oil, sunflower lecithin, pink Himalayan sea salt), fresh parsley, black cumin seeds and pink Himalayan sea salt.

Store in fridge for a week or freezer for up to 3 months.  To reheat, cut off a slice and toast in a toaster or toaster oven.