Recipe - Barley-Oat Crackers

1 One half cup Rolled oats (oatmeal)
1 One half cup Barley flour (if
Unavailable, use all
Purpose flour)
One half teaspoon Salt
1/8 teaspoon Baking soda
1/3 cup Vegetable shortening
1 tablespoon Honey
One half cup Warm water

"Barley flour gives these crackers lightness, and the oats provide a sweet,
nutty flavor. For those crackerlovers 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 2inch crackers with a cookie
cutter, juice can, or knife and arrange on a lightly greased or
parchmentlined 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: 6070.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini