More Unleavened Bread Recipes

During the Days of Unleavened Bread we are commanded to not only remove all physical leaven from our homes for 7 days, but we are also to eat unleavened bread daily. (We do not consume anything that contains leavening during the Days of Unleavened Bread).  Below are three tried and tested recipes for homemade goodies to enjoy during this time.

It is always good to remember the spiritual significance of unleavened bread while eating it – we are to be spiritually unleavened – free of sin – not “puffed up” … perhaps it is worth doing a bible study into this topic in the coming days!

For now though, I hope you enjoy the following recipes! Let me know if you try them out and if you have any great ULB recipes to share I would love to hear from you!


A great plain bread which can be jazzed up to vary the flavours.

  • 2 cups whole wheat spelt flour (organic if possible)
  • 1 scant teaspoon good quality salt
  • ¼ cup good quality olive oil
  • Approximately 1/3 cup cold water
  • 1 teaspoon Apple Cider Vinegar

Mix together until dough is able to be rolled out. Refrigerate for a while if you like and when you are ready to bake it, roll the dough out thinly. Cut into squares and bake at 200°C for 12 – 15 minutes. It will get crispier when it cools so don’t over bake it.


Add some grated cheese, dried herbs, sesame seeds, or a few cumin seeds to the dough.


Fruit & Nut “Brownies” (No Bake).

Something sweet, healthy and delicious – although technically it isn’t “bread” J

  • 2 cups sultanas, soaked in hot water to soften (you can do the same with dates if you prefer dates to sultanas). Discard the water.
  • 1 cup almonds
  • 1 cup salted peanuts
  • 1/4 cup unsweetened cocoa powder

Blend everything up really well in a food processor. Press the mixture into a Tupperware box or something similar.
I had left over salted peanuts in the packet so I sprinkled some on top of the mixture and pressed them in slightly.

Make frosting by blending together a couple of bananas, a spoonful of honey (if you like), a teaspoon of vanilla essence, 1 dessertspoon cocoa powder and some peanut butter to get the right consistency, and spread over the top of the fruit/nut mix.

Slice and keep refrigerated.

This really is quite yummy but not good for people with nut allergies!! Totally easy and quick to make if you have a good food processor!



These are absolutely delicious with a strong cheese.

  • 6oz. wholemeal flour (I use spelt)
  • 2 oz. fine oatmeal
  • 1 scant teaspoon salt
  • 3 oz. butter
  • 1 oz. soft brown sugar
  • 4 tablespoons milk

Set oven to 190 °C. Put the flour, oatmeal and salt into a bowl and rub in the butter until the mixture resembles bread-crumbs. Stir in the sugar and enough milk to bind to a firm dough. Roll out the dough to about a ¼ inch thick and use a cooker cutter or glass to make circles. Prick evenly all over with a fork. Transfer to a floured baking tray and cook for approximately 20 minutes until lightly browned. Cool slightly before transferring to a wire rack. Serve plain or buttered with cheese.


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