INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: <1mg
Sodium: 19.1mg
Potassium: 14.8mg
Carbohydrates: 6g
Fiber: <1g
Sugar: <1g
Protein: <1g