| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Crackers | 70 | Servings | |
INGREDIENTS
| 1 1/2 | c | Rolled oats (oatmeal) |
| 1 1/2 | c | Barley flour (if |
| Unavailable, use all- | ||
| Purpose flour) | ||
| 1/2 | ts | Salt |
| 1/8 | ts | Baking soda |
| 1/3 | c | Vegetable shortening |
| 1 | tb | Honey |
| 1/2 | c | Warm water |
INSTRUCTIONS
"Barley flour gives these crackers lightness, and the oats provide a sweet, nutty flavor. For those cracker-lovers who are allergic to wheat, oats and barley are a blessing. Try these crackers with a glass of cold, freshly squeezed orange juice for a quick and nutritious breakfast. 350~F. 15 to 20 minutes Preheat the oven to 350~F. Grind the oats in a blender or food processor to a fairly fine consistency (about 25 pulses with the food processor). In a large bowl or in the food processor, mix the oats with the flour, salt, and baking soda. Cut in the shortening until the mixture resembles coarse meal. In a small bowl, dissolve the honey in the warm water and slowly blend this sweetened water into the flour mixture until the dough will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/8 inch. Cut out 2-inch crackers with a cookie cutter, juice can, or knife and arrange on a lightly greased or parchment-lined baking sheet. With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes, or until very lightly browned. The flavor of these crackers is best if they are not allowed to become more than pale brown. Cool the crackers on a rack. Yield: 60-70. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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