Wheat Thins & Corn Chip Crackers

WHEAT THINS:
(Serves 12- 16 crackers each)
Ingredients:
3 c. wheat flour (white wheat is best)
1/4 c. sugar
1 t. salt
1/2 t. baking soda
1/4 c. coconut oil (or any oil or butter)
1 c. butter milk (just add 2 t. vinegar to normal milk)

Directions:
1. Pre-heat oven to 350*
2. Stir dry ingredients, then add wet ingredients and stir well.
3. Divide into 4 balls. (Can chill)
5. Roll out onto the back of 4 greased cookie sheets
6. Cut into 48 rectangles on each pan and sprinkle with salt
7. Bake for 12-14 minutes (until starting to brown)
8. Serve with cheese slices or cottage cheese or tuna fish or hummus.
(Nutrition per serving:
4g protein, 3.2g fiber, 3.6g fat)

HUMMUS
Ingredients:
1 can chickpeas (or 1 3/4 c. cooked garbanzo beans)
1/4 c. olive oil
1/4 c. water
1/2 t. salt
1/2 t. minced garlic
1/4 t. cumin (optional)

Directions:
Blend until smooth

CORN CHIP CRACKERS
Ingredients:
1 c. cornmeal
1 c. wheat flour
1 t. salt
1 t. baking powder
2 T. dry milk
1/4 c. oil
1/2 c. water
1 t. worchestershire sauce

Directions:
1. Knead dough for 1 minute
2. Roll out onto the back of 2 greased cookie sheets
3. Sprinkle with garlic salt and cut into rectangles
4. Bake at 350 for 12 minutes.

Serve with taco soup or salsa