Cost per serving $0.30 view details
- 1 1/2 c. Rolled oats (oatmeal)
- 1 1/2 c. Barley flour (if Unavailable, use all- Purpose flour)
- 1/2 tsp Salt
- 1/8 tsp Baking soda
- 1/3 c. Vegetable shortening
- 1 Tbsp. Honey
- 1/2 c. Hot water
- "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 cool, freshly squeezed orange juice for a quick and nutritious breakfast. 350 F. 15 to 20 min Preheat the oven to 350 F.
- Grind the oats in a blender or possibly food processor to a fairly fine consistency
- (about 25 pulses with the food processor). In a large bowl or possibly in the food processor, mix the oats with the flour, salt, and baking soda. Cut in the shortening till the mix resembles coarse meal.
- In a small bowl, dissolve the honey in the hot water and slowly blend this sweetened water into the flour mix till the dough will hold together in a cohesive ball.
- Divide the dough into 2 equal portions for rolling. On a floured surface or possibly pastry cloth, roll thin, 1/8 inch. Cut out 2-inch crackers with a cookie cutter, juice can, or possibly knife and arrange on a lightly greased or possibly parchment-lined baking sheet.
- With the tines of a fork, prick each cracker 2 or possibly 3 times. Bake for 10 min. Turn the crackers over and bake another 5 - 10 min, or possibly till very lightly browned. The flavor of these crackers is best if they are not allowed to become more than pale brown.
- Cold the crackers on a rack.
- Yield: 60-70.
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|Amount Per Serving||%DV|
|Serving Size 48g|
|Recipe makes 12 servings|
|Calories from Fat 59||35%|
|Total Fat 6.73g||8%|
|Saturated Fat 1.52g||6%|
|Trans Fat 1.9g|
|Total Carbs 24.22g||6%|
|Dietary Fiber 2.5g||8%|