Buttermilk, 2% M.F.
(or yogurt with 1 tbsp vinegar)
Combine grains with baking soda, sugar and sea salt . Using a pastry cutter, “cut” the cold butter into the mixture. Or you could use a butter knife or even a food processor. Do this until it resembles bread crumbs.
Mix together into a shape of a ball, wrap then chill for 30 minutes.
Once chilled, roll dough out onto parchment, lay another piece of parchment on top and roll to desired thinness.
Take a cookie cutter, pastry knife or round shape and cuts out desired shapes. Chill a few minutes then take leftover pasty away and place parchment on a baking sheet.
Bake at 350°F for 15 - 20 minutes. Cool on wire racks.
Calories from fat17.4
Calories from saturated fat9.3
Total Fat1.9 g
Saturated Fat1.0 g
Trans Fat0.1 g
Polyunsaturated Fat0.2 g
Monounsaturated Fat0.5 g
Total Carbohydrate5.4 g
Dietary Fiber0.8 g
THINK OUTSIDE THE LUNCHBOX: A Guide to Nourishing Your Kids in Fall & Winter by Sara Bradford