| 1 | "barley flour gives these crackers lightness, and the oats provide a sweet, nutty flavor. |
| 2 | For those cracker-lovers who are allergic to wheat, oats and barley are a blessing. |
| 3 | Try these crackers with a glass of cold, freshly squeezed orange juice for a quick and nutritious breakfast. |
| 4 | 350°F. |
| 5 | 15 to 20 minutes preheat the oven to 350°F. |
| 6 | Grind the oats in a blender or food processor to a fairly fine consistency (about 25 pulses with the food processor). |
| 7 | In a large bowl or in the food processor, mix the oats with the flour, salt, and baking soda. |
| 8 | Cut in the shortening until the mixture resembles coarse meal. |
| 9 | In a small bowl, dissolve the honey in the warm water and slowly blend this sweetened water into the flour mixture until the dough will hold together in a cohesive ball. |
| 10 | Divide the dough into 2 equal portions for rolling. |
| 11 | On a floured surface or pastry cloth, roll thin, 1/8 inch. |
| 12 | Cut out 2-inch crackers with a cookie cutter, juice can, or knife and arrange on a lightly greased or parchment-lined baking sheet. |
| 13 | With the tines of a fork, prick each cracker 2 or 3 times. |
| 14 | Bake for 10 minutes. |
| 15 | Turn the crackers over and bake another 5 to 10 minutes, or until very lightly browned. |
| 16 | The flavor of these crackers is best if they are not allowed to become more than pale brown. |
| 17 | Cool the crackers on a rack. |
| 18 | Yield: 60-70. |
