Garlic Crisps |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1-1/2 cups whole wheat flour | 4 to 6 cloves of garlic (or 1 tablespoon of pre-chopped garlic) | 1/4 cup water |
| 2 tablespoons of sunflower seeds or walnuts | 2 tablespoons safflower oil | 1 egg |
| 1/4 cup grated Parmesan cheese | garlic powder (optional) | |
| 1 | Preheat the oven to 400 F. |
| 2 | Put all the ingredients in the food processor and mix to form a dough ball. Turn the dough out onto a lightly floured surface. Knead in some flour if the dough is too sticky to easily roll out. Roll quite thin 1/8 to 1/4-inch thickness. Sprinkle with garlic powder, if desired. Place the rolled-out dough on a baking sheet covered with greased or non-stick foil. With a pizza cutter or knife, cut the dough into the squares as large or small as you want, depending on the size of your dog. Prick each square with a fork, pressing hard enough for the tines to penetrate all the way through the dough. |
| 3 | Bake for about 30 minutes or until the tops are brown. If you like, turn off the oven and let the crackers cool inside so they'll be even crispier. Store at room temperature in a loosely covered container. |