whole wheat crackers
i made these the other night, using this recipe. i substituted the parmesan for nutritional yeast (what, i have allergies), and increased the salt a quarter teaspoon to make up for what the cheese would have added. these were good, but i would like to warn that the original recipe doesn’t specify that when it tells you to roll the dough thinly, it means very thinly. forty minutes in the oven later, i kind of got it.
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