Heart-healthy Whole-Grain Crackers

This recipe is adapted from the "Naked Crackers" recipe on the FoodPrints website. FoodPrints is an education project of  FRESHFARM -- a Snail of Approval award winning nonprofit -- that integrates gardening, cooking, and nutrition education into the curriculum at partner elementary schools.

You can use any of the suggested toppings to "dress" them to suit your tastes.

Ingredients

• 2 ½ cups whole wheat pastry flour

• ⅓ cup uncooked millet

• ½ teaspoon salt

• ½ teaspoon baking powder

• ½ cup olive oil

• ½ cup water

• coarse salt, for sprinkling

Optional garnishes

• minced garlic

• cracked pepper

• fresh or dried herbs

• Parmesan cheese

• poppy or sesame seeds 

Directions

Preheat the oven to 350F. Have two ungreased cookie sheets at the ready. 

In a medium bowl, combine the flour, millet, salt, and baking flour. Whisk to combine. Add the olive oil to
the bowl. Using a fork, incorporate the oil into the flour mixture. Then, slowly add the
water to the dough as you knead the dough with your hand in the bowl. The dough will be very
sticky, but continue to knead until it becomes smooth and elastic, about 2 minutes.

Transfer the dough to a lightly floured counter. Using a rolling pin, roll the dough as thin as you
can get it, hopefully about 1/8 inch. Cut the crackers into whatever shape and size you like. (A
pizza cutter or sharp knife will make excellent squares or rectangles. A biscuit cutter or glass is
good for circles. Or pull out the cookie cutters!)

Lay the crackers on the baking sheets, leaving about ½ inch between crackers. Gather up
leftover dough scraps, reroll, and repeat. Sprinkle the tops of the crackers with coarse salt and
any desired toppings.

Bake for 15 minutes-then switch the position of the trays in the oven.

Bake for 10 to 15 minutes more, or until the crackers are just barely starting to turn golden at the edges.

Crackers stay good in an airtight container for up to 10 days