3 1/2 C Whole Grain Flour (I used Rye ground at a course setting)
1/3 C Olive Oil
1 tsp salt
1 C water
2 Tbs Blue Cheese Powder
2 tsp Chicken Soup Base
Salt / Spices / Seeds for sprinkling
- Preheat the oven to 350 degrees F
- In a medium bowl, stir together the whole wheat flour, salt, cheese powder and soup base. Pour in the Olive oil 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. I used some of the leftover course Rye flour I had ground. Use a small biscuit or cookie cutter to cut into rounds. Place dough on an ungreased baking sheet. Use a fork to prick holes in the top. Sprinkle on salt, seeds or your favorite seasoning mix. I used Zapp spice blend and Chia seeds!
- 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. I needed almost 20 minutes.