1/3 cup brown flax seed
1/3 cup flax seed
1/3 cup whole-wheat
1 cup all-purpose
1/3 teaspoon salt
1/2 teaspoon baking
1/3 baking soda
2 tablespoons light
1/3 cup skim
- In food
processor or in a bowl of s stand-up mixer, mix all dry ingredients
with butter on low speed until the mixture resembles a coarse meal.
- Add sour cream and
milk and mix until a soft dough is formed.
- Wrap prepared dough in plastic
wrap and chill for about twenty minutes.
- Divide the dough into 3 equal
parts and turn out onto a lightly floured
- Preheat oven to 325 ° F
- Roll out very thin to a
rectangle 1/16 inch thick (2mm). Cut
into 2 inch squares and transfer to an ungreased baking sheet.
- Repeat everything with the
remainder of the dough.
- Bake in preheated oven for
about 15 to 20 minutes or until crisp and golden in color.
Note: You can cut different
shapes or prepare
different variations of flax seed crackers. If you are
preparing any of variations do not use salt in main
Italian: 1 tablespoon dried oregano
and 1/2 cup grated Romano cheese.
Cheddar: 1 tablespoon dried parsley
leaves and 3/4 cup grated Cheddar cheese or Cheddar cheese powder.
French: 2 tablespoons powdered
French onion soup mix.
three-fifths of the entire human body. The elasticity of muscles,
tendons, and even of bones is due in great part to the water which
these tissues contain.
The amount of water required by a healthy man
in twenty-four hours (children in proportion) is on the average
between 50 and 60 ounces, beside about 25 ounces taken as an
ingredient of solid food, thus making a total of from 75 to 85 ounces.
One of the most universal dietetic failings is neglect to take enough
water into the system.
flavors, such as lemon juice, vinegar, etc., increase the solvent
properties of the gastric juice, making certain foods more
is a plant or vegetable growth produced from grain which has
commenced to bud or sprout, and which forms the substance called
diastase. This substance has the power to convert starch into sugar.
Baker's yeast is the common name for the strains of yeast commonly used
as a leavening agent in baking bread and bakery products, where it
converts the fermentable sugars present in the dough into carbon
dioxide and ethanol.
Cream yeast is the closest form to the yeast slurries of the
19th century, being essentially a suspension of yeast cells in liquid,
siphoned off from the growth medium. Its primary use is in industrial
bakeries with special high-volume dispensing and mixing equipment, and
it is not readily available to small bakeries or home cooks.