Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This cracker bread recipe makes a thin, low-fat crisp cracker-like bread that you break into pieces to eat.
Heat oven to 375°F. Combine whole wheat flour, flour, sugar, baking powder, baking soda and salt in large bowl. Mix in butter with fork just until mixture resembles coarse crumbs. Add buttermilk; stir just until flour is moistened. Stir in flax seed.
Place dough on lightly floured surface; knead 3 to 5 times until smooth. Divide dough in half. Roll out each half with floured rolling pin or pat each half with floured fingers into 13x11-inch rectangle on greased baking sheets. Prick all over with fork.
Bake for 12 to 15 minutes or until golden brown. Cool completely. Break into pieces.
Dietary Fiber: 0g
Great texture and flavor and SO inexpensive. Why would I ever buy boxed crackers again?!
Very easy and delicious. They are a little delicate, or crumbly. Next time I might cut the sugar, or salt the tops lightly. Or not...they are really good just as the recipe states
Yum! Love these crackers and think they taste great with hummus. They are easy to prepare, taste great and are SO inexpensive to make! I don't know why I would ever bother buying crackers again, when I can just customize this recipe to my liking.Amanda is paid by Land O'Lakes to write for the Recipe Buzz® Blog.
Tasty crakers! I ground the flax seeds instead of putting whole ones in the dough.Prior to baking, I pressed on top: sesame, pumpkin, sunflower & flax seeds as I like a seedy cracker.I also recommend not dividing the dough and pressing it all into a 16x11 greased cookie sheet.I scored the crakers as soon as they came out of the oven.
I substituted splenda for the sugar and cut them into squares before baking. Everyone at my church loved them. Thanks LandOLakes for another GREAT recipe.
These turned out very yummy! They have a little bit of a sweet taste to them. I took them out of the oven when the edges started to brown, because it was hard to tell when they were "golden brown" considering they were made with whole wheat flour....all in all, these were good! (And healthy!) And I just realized, they taste a LITTLE like Kashi TLC crackers!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1105
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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