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Herbed Crackers

3/4 cup (6 oz) whole wheat pastry flour or brown rice flour
3/4 cup (6 oz) oat flour
1/4 teaspoon salt (this helps the dough texture)
1/2 teaspoon baking powder
1/2 teaspoon dried dill or 1/4 tsp dried sage or thyme or 3/4 tsp anise,
caraway or cumin seeds
1-2 tablespoons whole flax seeds (optional)
1/2 cup (4 ounces) non-fat yoghurt
1 tablespoon olive oil
1 tablespoon honey, brown rice syrup or maple syrup

sea salt crystals

Pre-heat over to 350 F degrees. Very lightly oil a cookie sheet.
(Olive oil is OK).

Mix dry ingredients except sea salt, add wet ingredients and mix
well to make a stiff dough. (Add more flour or yoghurt if needed).
Turn the dough onto a floured board and knead for a minute until
the dough holds together. Flour your rolling pin and roll dough
out very thin. Carefully place dough in pan. Trim edges and, if
needed, use trims to patch holes.

Sprinkle lightly with sea salt. With a sharp knife, cut into 36-48
crackers. Use a fork to prick several holes in each cracker.

Bake 20 minutes, then lower oven temperature to 250 F (low heat)
and bake until crackers are crisp. Cool on a rack and when cool
store in an airtight container.


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