Homemade Wheat Thins For Lunch
Prep Time15 mins
Cook Time10 mins
Servings: 15 servings
- 2 1/2 cup flour, whole wheat
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 8 tablespoon butter, unsalted
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 1 medium avocado
- 2 medium tomato, red
- 1/2 can white beans
- 2 leaves basil, fresh
- 2 tablespoon olive oil
- 2 tablespoon vinegar, distilled
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Preheat oven to 400 degrees.
Whisk together dry ingredients.
Cut the butter in with a pastry cutter or fork.
Put the vanilla in the water, and slowly add the water and stir until you form a dough. If it's still too dry, add up to 3-4 tablespoons more of water. Cut your dough in half, and roll out half at a time. Cut the dough into desired shapes and arrange on a cookie sheet.
Bake in preheated oven for 10 minutes. Watch carefully, if your oven runs hotter it will be done quicker!
For salsa dip: Chop avocado and tomatoes, drain and rinse white beans; add to a mixing bowl. Whisk together the olive oil and vinegar until cloudy. Add salt and pepper to taste. Pour over salsa. Serve with crackers.
Calories: 183kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 228mg | Fiber: 4g | Sugar: 1g