Flaxseed Crackers

1/2 cup flaxseed

1 1/2 cups flour

1/2 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground coarse back pepper

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon oregano

1/2 cup low fat milk

4 tablespoons canola oil

Heat oven to 375° F.

In a medium bowl, mix flaxseed, flour, baking powder, salt, pepper, onion powder, garlic powder, and oregano.  In a separate container, mix milk and oil.  Add the wet ingredients to the dry and mix by hand until a dough is formed.

Roll out between two sheets of wax paper to 9×18 inches. Cut into 36 pieces by cutting into two 9×9-inch sheets and cutting 18 strips out of each sheet. They should be between 1/16 and 1/8 inch thick.

Twist each one and place on ungreased sheet pan and bake 10 minutes. Remove and turn each one over and bake for another ten minutes.

Let cool on pans.

May be stored in an airtight container for up to 5 days.

Makes 36.

From A Family Feast website