Cornmeal Crackers by Lynette Rohrer Shirk

Use the coarsest ground cornmeal available for the maximum fiber. The thinner the crackers are rolled, the crunchier they will be.

Serves 4

Calories: 111.68

Protein: 1.57 grams

Carbohydrates: 11.49 grams

Fiber: 0.80 grams

Fat: 6.65 grams

¼ cup all-purpose flour

¼ cup cornmeal

1 teaspoon grated lemon zest

½ teaspoon black pepper

2 tablespoons cold butter, cut in small pieces

1 tablespoon sour cream

1½ teaspoons lemon juice

1 tablespoon kosher salt

Mix the flour, cornmeal, lemon zest, pepper, and butter in a food processoruntil the mixture is the texture of cornmeal.
Add the sour cream and lemon juice and mix until the dough comes together.
Roll the dough into a ball, wrap in plastic, flatten it into a disc, and chill for 15 minutes.
Preheat the oven to 400°F and line a baking sheet pan with parchment paper or silicone mat.
Roll the chilled dough out thin and cut out 2″ rounds with a cookie cutter or wineglass. Put the crackers on the prepared baking sheet pan and sprinkle them with kosher salt. Bake 12 minutes, let cool, and serve.

Whole Grain, High Fiber Food