- 2 1/2 cups whole wheat flour
- 3/4 cup almond meal (coarsely ground)
- 2T flax seed meal
- 2T wheat germ
- 3/4 teaspoon salt
- 1/4 cup virgin olive oil (or sunflower oil)
- 1 T honey or organic blue agave nectar
- 1 cup water
- salt for sprinkling
Directions:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together all of the dry ingredients. Pour in the oil, honey and water; mix until just blended.
- On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch (it is KEY to roll as thin as possible -- use a piece of parchment paper on top of dough when rolling to keep it from sticking to rolling pin). Place dough on a silpat or parchment paper & cookie sheet, and mark squares out with a knife, but do NOT cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
- Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. (Baking time may be different depending on how thin your crackers are.) When cool, remove from baking sheet, and separate (break) into individual crackers.
