Low-Sodium Whole-Grain Crackers

Shelby, the wannabe chef's Note:

Trust me- you won't miss the salt in these crackers. I have no idea where I got this recipe, but these are sooo good. I love them. I have no idea what to compare the taste to; so you'll just have to try it yourself and find out! :]

• Total Time: 48 mins
• Prep Time: 30 mins
• Cook Time: 18 mins

Ingredients:

Yield: 64 small t ...

• 2 cups whole wheat flour
• 1 ½ cups quick-cooking oats (I just used old-fashioned..)
• ½ cup wheat germ
• 3 tablespoons sugar substitute or 3 tablespoons sugar
• 2 tablespoons sesame seeds
• 2⁄3; cup water
• ½ cup olive oil

Directions:

1. In medium bowl, stir together first 5 ingredients. Add water and oil. Using rubber spatula stir until dough forms. Gather dough into a ball. Divide dough in half.
2. On lightly floured surface, roll out each dough half to a 14 inch square. Cut each square into 3 1/2 inch squares, then cut each smaller square diagonally in half to form triangles. You may have to add a little water in every now and then if it gets too dry. Place triangles, 1/2 inches apart, on ungreased baking sheets.
3. Bake in 350 degree oven for 18 minutes or until golden brown. Remove from baking sheets; cool on racks. Store in airtight container. Makes 64 crackers.

Reviews

[kokeshi doll]

I mixed this dough by hand but next time will use the food processor, which will take only seconds. I did add about 1/4 tsp. salt because I'm not concerned about the salt content and wanted the flavor. I would add a bit more next time. To make it easier, rather than rolling and cutting individual crackers and having to transfer them to the baking pans, I sprayed large cookie sheets without sides with Pam, and rolled the dough right on the pans all the way to the edges. Scored them with a pizza cutter, and broke apart after baking. Very easy and only took about 15 minutes. I did need to add about 2 T. more water to the dough to get it to hold together, maybe because I substituted oat bran for the wheat germ. I covered the dough with plastic wrap and let it rest for 30 minutes before rolling out. I cut the dough in half and formed each half into a square, which made it easier to roll out onto the almost square cookie sheet. Nice flavor and texture.

[pcgreenthumb]

What a great recipe! These were sooo easy to make and were so delicious that I proudly gave some in a Christmas gift basket along with a bottle of wine and some cheese. Like others, I made substitutions based on what I had on hand. I replaced the 11/2 cups of instant oatmeal with 1/2 cup oat bran plus 1 cup of 7 grain flakes (these are like old fashioned oat flakes but are made with wheat, oats, barley, rye, etc.) and I used ground flax meal for the wheat germ and flax seeds for the sesame seeds. When I rolled them out I put half the dough between two sheets of freezer paper then I removed the top sheet of paper and flipped the bottom sheet onto an ungreased, side-less cookie sheet. Peeled off the remaining sheet of paper and scored them before I baked them. When they were done baking, they came right off the cookie sheet and separated easily. It only took a few minutes and I was done. Thanks Shelby, for a fantastic, easy recipe that tastes so good.

[adams.wifey]

best ever! i really liked these. i'm not concerned with my salt intake - so i did add some salt - but not much. and these were fantastic!
thanks for the recipe.