Preparation Time: 20 minutes
These crackers taste great with a savory light cream cheese and cucumbers as well as jam or hummus.
| whole wheat flour |
325 mL |
1 1/3 cups |
| sugar |
5 mL |
1 tsp |
| flax seeds |
15 mL |
1 tbsp |
| salt |
1 mL |
¼ tsp |
| non-hydrogenated margarine |
40 mL |
3 tbsp |
| skim milk (plus 2 tbsp/25 mL if needed) |
75 mL |
1/3 cup |
Directions
- Preheat oven to 350º F (180ºC).
- Combine flour, sugar, flax seeds and salt in a large bowl. Using your fingers, work in the margarine until it resembles a course crumb.
- Slowly add the milk and form a ball. Add more milk 1 tbsp (15 mL) at a time if needed.
- On a lightly floured surface, roll the dough into a long thin rectangle. Cut into 12 rectangular crackers. Place on a cookie sheet and bake for 20-25 minutes.
- Store for 5 days in an airtight container.
Suggested toppings:
- Light cream cheese and sliced cucumbers
- Slice of low fat cheese and tomato slices
- Hummus
© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.
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Nutritional Information (1 cracker): Calories: 79, Protein: 2 g, Total fat: 0 g, Saturated fat: 0 g, Dietary cholesterol:0 mg, Carbohydrate: 11 g, Dietary fibre: 2 g, Sodium: 91 mg, Potassium: 73 mg