Parmesan & Herb Flatbread Crackers
- 1½ cups soy-flour blend
- ½ cup grated Parmesan cheese
- 1 Tablespoon chopped rosemary, basil or other herb
- 1 teaspoon coarse salt
- ½ cup water
- 3 Tablespoons vegetable oil
In mixing bowl, combine soy-flour blend, Parmesan cheese, rosemary and coarse salt. Stir in water and vegetable oil to make a soft dough. Knead about six times; cut in half. Roll half of dough to about ⅛-inch thickness. Bake as a flatbread in piece 18–20 minutes or until lightly browned and crisp. Or using pizza wheel or knife, cut dough into 1½-inch squares for bite-size crackers or cut into 1-by-5-inch strips. Place on ungreased baking sheet, and bake at 400 F for 10–15 minutes (depending on size of cracker) until lightly browned and crisp.
Makes one large flatbread, 5 dozen bite-site crackers or 4 dozen cracker strips
Optional topping: Using pastry brush, brush rolled dough lightly with water. Sprinkle with coarse salt, poppy seed, and sesame seeds or grated Parmesan cheese before cutting. Bake as directed.
Nutrition information: 80 calories; 34 g fat (1 g saturated); 2 mg cholesterol; 177 mg sodium; 9 g carbohydrate; 0.44 g fiber; 2 g protein