Sundried tomato, oat and flax seed crackers
- 1 Package All Purpose Baking Mix
- 1/2 cup Oats
- 2 tbsp Flax Seeds
- 1 tsp Sea Salt
- 1 tsp White Pepper
- 1/2 cup Dried Tomato Fines
- 1 tbsp Onion Seeds
- 1/2 tbsp ground Herbs de Provence
- 1/4 cup Olive Oil
- 1/4 cup water
- 1/2 cup Buttermilk (vegans - make this buttermilk using soy milk)
Soak tomatoes and 1 tbsp Flax Seeds in buttermilk and water for five
minutes. Preheat oven to 450 f. If you are going to use a baking stone
leave it in the oven to preheat as well. Mix the dry ingredients
so that they are thoroughly combined. Add the liquids. When the
mixture forms a paste use your hands to kneed it. Place the ball of
dough on your baking stone or a greased baking sheet. Roll the dough so
that it forms an even layer. Using a pizza cutter pre cut your
crackers. Using a fork, puncture two sets of howls in each cracker to
prevent the crackers from puffing up. Bake the crackers for 20
minutes. Allow to cook before enjoying.
If you would like to have a fancy presentation, roll the dough out on a floured surface and use cookie cutter to make your crackers into shapes. Stars make a delicious statement for Memorial Day, the 4th of July and Labor Day.
Store the crackers in an airtight container for up to four weeks. This makes a lovely gift packed in a tin or an airtight bag inside of a decorative bag.
Photo Credit: Kid Baltimore
