These crackers taste great with a savory light cream cheese and cucumbers as well as jam or hummus.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 12
Ingredients
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Whole wheat flour |
1 1/3 cups (325 mL)
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Sugar |
1 tsp (5 mL)
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Flax seeds |
1 Tbsp (15 mL)
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Salt |
¼ tsp (1 mL)
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Non-hydrogenated margarine |
3 Tbsp (40 mL)
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Skim milk (plus 2 tbsp/25 ml if needed) |
1/3 cup (75 mL)
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Directions
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Preheat oven to 350º F (180ºC).
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Combine flour, sugar, flax seeds and salt in a large bowl. Using your fingers, work in the margarine until it resembles a course crumb.
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Slowly add the milk and form a ball. Add more milk 1 Tbsp (15 mL) at a time if needed.
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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.
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Store for 5 days in an airtight container.
Suggested toppings:
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Light cream cheese and sliced cucumbers
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Slice of low fat cheese and tomato slices
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Hummus
© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.
Nutrition Information per serving (1 cracker):
Calories: 80 kcal
Protein: 2 g
Fat: 3 g
Carbohydrate: 10 g
Fibre: 2 g
Sodium: 43 mg
Calcium: 14 mg
Iron: 0.5 mg
Last Update – September 22, 2017