Preheat oven to 400 degrees. These will bake about 5 to 7 minutes, they should not brown. Oil a cookie sheet.

This makes a stiff dough. On plastic wrap or a floured board, roll very thin. Turn the rolled dough onto the sheet, poke all over with a fork, then sprinkle on or press in sesame seed or salt.

Cut into the size and shape you want after they finish baking. Cut apart immediately. They stiffen further as they cool.

Store in an airtight covered container. Eat within 2 days, they turn into lumps if they sit too long. You can also break these up into crumbs for a tasty topping or coating.

Crunchy, Good for you Crackers

Mix dry ingredients (except seeds) well in large bowl. In small bowl or pint measure, mix water and oil with a whisk of fork to emulsify. Slowly pour liquid mixture into the dry mix and stir, then knead lightly and divide dough in half.

Spray cookie sheets with Pam. Roll out each half with rolling pin to cover a large cookie sheet. If you like the crackers thinner, the leftover dough goes into a greased, glass pie pan for baking later; maybe as a tofu quiche crust.

Sprinkle lightly with salt (in addition to salt in recipe) and with sesame seed. Roll lightly again and then mark squares with pastry wheel to desired size.

Place one sheet at a time in a pre-heated 400 degree Fahrenheit oven, then immediately turn oven down to 350 and bake for 25 minutes. After 25 min. Turn oven off, but leave crackers in for another 5 or 10 minutes. Watch carefully as they burn easily.