*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, April 25, 2024 4:40 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » Barley-Oat Crackers
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Barley-Oat Crackers recipe to your favorite Save to favorite   Discuss Barley-Oat Crackers recipe Write a comment   Print Barley-Oat Crackers recipe Print this recipe   Email Barley-Oat Crackers recipe to friend Email this recipe
  Barley-Oat Crackers
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 204
Ingredients:
1 1/2 cup Rolled oats (oatmeal)
1 1/2 cup Barley flour (if
Unavailable, use all-
Purpose flour)
1/2 tsp Salt
1/8 tsp Baking soda
1/3 cup Vegetable shortening
1 tbsp Honey
1/2 cup Warm water
Instructions:
"Barley flour gives these crackers lightness, and the oats provide a
sweet, nutty flavor. For those cracker-lovers who are allergic to
wheat, oats and barley are a blessing. Try these crackers with a
glass of cold, freshly squeezed orange juice for a quick and
nutritious breakfast. 350~F. 15 to 20 minutes Preheat the oven to
350~F.

Grind the oats in a blender or food processor to a fairly fine
consistency (about 25 pulses with the food processor). In a large
bowl or in the food processor, mix the oats with the flour, salt, and
baking soda. Cut in the shortening until the mixture resembles coarse
meal.

In a small bowl, dissolve the honey in the warm water and slowly
blend this sweetened water into the flour mixture until the dough
will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll thin, 1/8 inch. Cut out 2-inch crackers
with a cookie cutter, juice can, or knife and arrange on a lightly
greased or parchment-lined baking sheet.

With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10
minutes. Turn the crackers over and bake another 5 to 10 minutes, or
until very lightly browned. The flavor of these crackers is best if
they are not allowed to become more than pale brown.

Cool the crackers on a rack. Yield: 60-70.
Rate this recipe:  
Featured Recipe
» Crab Stuffed Chicken Breasts
Category: Poultry
Hits: 184
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com