Directions:
1.
Whisk
together dry ingredients and set aside.
2.
In a large
bowl beat remaining ingredients except water.
3.
Add dry
ingredients alternately with water, using just enough to hold
the batter in a dough ball that will handle easily.
4.
Refrigerate for at least one hour.
5.
Preheat
oven to 325 degrees.
6.
Lightly
grease two 12 x 15” baking sheets.
7.
Using half
the dough, work in some cornstarch if necessary to get a ball
that isn’t sticky.
8.
Roll out
on a cornstarch dusted piece of plastic wrap to a rectangle 13”
long.
9.
Transfer
to prepared baking sheet by placing a sheet over the dough and
flipping the dough onto baking sheet.
10.
Continue
rolling out the dough until it completely covers the baking
sheet and is about ⅛” thick.
11.
Cut with
pastry wheel.
12.
Prick with
a fork a couple of times.
13.
Bake for
about 30 minutes, removing crackers around the edge if they get
too brown.
Note: Fiber
can be added by adding 1-2 tsp. Flax Seed Meal.
Note from the
Editor: This is one of my favorite recipes to make. They are
wonderful!.
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