Yields 48 crackers; serving size 4 crackers
Protein: 2.58 grams
Carbohydrates: 16.25 grams
Sugar: 0.62 grams
Fat: 6.16 grams
Preheat the oven to 425°F. In a large bowl, thoroughly combine the flour, salt, rosemary, and garlic powder. Stir in 4 tablespoons of olive oil.
Work the dough with your fingers or a food processor until it is the consistency of oatmeal. Stir milk in gradually, adding enough to make the dough hold together firmly.
Line a cookie sheet with parchment paper. Roll out the dough into a 12″ × 16″ rectangle.
Roll onto a rolling pin and place on the parchment paper. Cut into 1″ strips. Cut across strips to make 1″ squares.
Brush the tops of dough squares with remaining tablespoon of olive oil. Sprinkle with oregano and sea salt. Bake for 15 minutes, until lightly browned. Cool. Store in an airtight container. Crackers will last a week.