WHOLE GRAIN FLAT BREAD CRACKERS
1/2 Cup Whole or Twelve Grain Cereal
1/2 Cup Boiling Water
1/2 teaspoon Salt
1 teaspoon Sugar
1/3 Cup Vegetable Shortening
1/3 Cup Soy Milk, or water
1 1/2 Cups Whole Wheat Flour
Pour the boiling water over the cereal to soften
Let sit 20 – 30 minutes.
In a food processor combine flour, salt, sugar.
Cut in the shortening until it is blended into a crumb consistency.
Add the moistened cereal then through the feed tube, drizzle in the milk, bringing the dough together into a soft ball.
Cut the dough two disks and quarter each of those leaving you with eight pieces.
Heat the oven to 400ºF.
Roll each piece as thinly as possible between two pieces of parchment paper.
If desired, lightly spray the rolled dough with oil and top with any desired combination of truffle salt, sea salt and rosemary or parmesan and black pepper.
Bake for 8 – 9 minutes; until crisp but barely golden, watching as they brown quickly.
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