Herbed Crackers

3/4 cup (6 oz) whole wheat pastry flour or brown rice flour
3/4 cup (6 oz) oat flour
1/4 teaspoon salt (this helps the dough texture)
1/2 teaspoon baking powder
1/2 teaspoon dried dill or 1/4 tsp dried sage or thyme or 3/4 tsp anise,
caraway or cumin seeds
1-2 tablespoons whole flax seeds (optional)
1/2 cup (4 ounces) soy yoghurt
1 tablespoon olive oil
1 tablespoon brown rice syrup or maple syrup
sea salt crystals

Preheat over to 350 F degrees. Very lightly oil a cookie sheet. (Olive oil
is OK).
Mix dry ingredients except sea salt, add wet ingredients and mix well to
make a stiff dough. (Add more flour or soy yoghurt if needed).
Turn the dough onto a floured board and knead for a minute until the dough
holds together. Flour your rolling pin and roll dough
out very thin. Carefully place dough in pan. Trim edges and, if needed,
use
trims to patch holes.

Sprinkle lightly with sea salt. With a sharp knife, cut into 36-48
crackers. Use a fork to prick several holes in each cracker.

Bake 20 minutes, then lower oven temperature to 250 F (low heat) and bake
until crackers are crisp. Cool on a rack and when cool store in an
airtight
container.

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