3/4 cup whole wheat flour
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons dehydrated vegetable flakes
1 teaspoon baking powder
1/4 teaspoon salt (optional)
4 tablespoons cold reduced-fat margarine
1/4 cup skim milk
Dash cayenne pepper (optional)
In a bowl, combine flour, cornmeal, Parmesan cheese, dehydrated vegetable flakes, baking powder, and salt (if using).
Using a pastry blender or two knives, cut margarine into flour mixture until it resembles fine crumbs. Make a well in the center and stir in the milk to form a stiff dough. Gather the dough into a ball and chill, wrapped in plastic wrap, for 15 minutes.
Preheat oven to 375-degrees. Roll out dough on a lightly floured work surface to 1/8-inch thickness. Cut out with small cookie cutters into animal shapes. Transfer cut out crackers to a nonstick cookie sheet. Prick surface with tines of a fork.
Bake four to five minutes, until crackers are lightly browned on the bottom. Using a wide spatula, turn cracker over and bake for another three to five minutes, until browned on the bottom. Cool on a wire rack. Store in an airtight container.
Recipe makes about 59 crackers.
Per 7-cracker serving:
Calories from fat 40%
Total Fat 6g
Saturated Fat 1.4g
Exchanges: 1 carbohydrate (1 bread/starch), 1 fat