Thin Wheat Crackers
Slightly adapted from Whole Grain Breads
1 cup whole wheat flour
1/2 tsp salt
6 tbsp soy milk
1 1/2 tbsp date syrup or honey
4 tbsp vegetable oil
Extra flour for adjustments
Combine the four, salt, milk, sweetener and oil in a bowl and mix until the ingredients come together to form a dough. Adjust to make a firm but tacky dough. Transfer to a lightly floured surface and knead for three minutes. The dough should feel like modeling clay, not sticky or crumbly at all.
Preheat your oven to 350 degrees and have a baking sheet lined with baking paper or a silpat ready. Let the dough rest for twenty minutes.
Roll the dough on a silicone mat as thinly as it will allow, about an 1/8 of an inch thick. If the dough resists you at any point, give it a five minute rest and resume rolling. Using a bench knife of a pizza roller cut your dough into the shapes of your choice.
Place the crackers onto the prepared baking sheet. You can put them really close together as they won't rise much, but be sure to leave a bit of space. Feel free to top with seeds at this point if desired.Bake the crackers for around twenty minutes, rotating the pan halfway through the bake until the crackers turn a rich brown on both sides.