Crackers

A new calling: I just got called in to be the assistant cooking specialist in our ward. It is a class taught a couple times a month, mainly on how to use food storage. I am excited to learn more about this. I would love any ideas!!! This week we are doing crackers and dips. I had never thought of making crackers.... so here we go.

Vegetable-Flecked Crackers

1/3 C shredded carrot (or dehydrated ones from Bishop's Storehouse) Crush finely or blenderize.
2 T minced onions (or dehydrated) Crush finely or blenderize.
1 T minced sundried tomatoes (not oil-packed), optional
2 t dried basil
2/3 C whole wheat flour
2/3 C white flour (or whole wheat again)
2 T grated Parmesan cheese
1 t baking powder (2 teasp. if using all whole wheat flour)
3/4 t salt
1/2 C water ( a little more if dough is stiff)
2 T olive oil

Only do this next step if you aren't using dehydrated carrots.
Preheat the oven to 250F. Line a baking sheet with waxed paper.
Spread the carrot over the paper; top with the onion. Bake for
about 30 minutes to dry out the vegetables. Cool on the baking
sheet on a wire rack. Increase the oven temperature to 350F.

In a large bowl, combine the dried carrots and onion with the
tomatoes and basil. Add the flours, the cheese, baking powder, and salt; mix well with a fork.
Make a well in the center. Add the water and oil. Mix with a spoon until the dough begins to gather. (If the dough is slightly dry add another tablespoon of water). Knead with hands into a ball.

Roll the dough between the palms of hands into a thick rope about 1 1/2 in. in diameter.
Wrap in waxed or saran paper and chill for 30 minutes.

Cut dough into approximately 24 equal pieces. Working with one piece at a time (keep the remaining dough covered), shape into a ball. Place the ball of dough between two pieces of lightly-floured waxed paper or saran wrap and roll out to a 4-5 inch circle, 1/16" thick. Or roll a rectangle and cut diamond shapes, etc.

Place the crackers on a large ungreased baking sheet. Repeat with the rest of the dough. The crackers can touch as they do not spread during baking. Prick with a fork. Optional:lightly spray or brush with oil and salt.

Bake for about 10 minutes at 350F, or until lightly golden but not brown. Cool on wire racks. Store in an airtight container.