From: Wow! This is Allergy Free and Sugar Free by Deborah Steiner and Mary Yoder
2 ½ C. barley flour
1 tsp. baking soda
½ tsp. cream of tartar
½ tsp sea salt
2 Tb. Evaporated cane juice sugar
¼ tsp cumin
¼ C. coconut oil, melted
½ C. pear juice
Combine dry ingredients. Cut in coconut oil. Add pear juice and mix well.
Roll out thinly on a cookie sheet. Cut into squares. Poke each square with a fork. Bake at 375 degrees for 15 min. Cool and eat.
Can be stored at room temperature for up to 4 days.
Mommy made these for Joshua for the first time today and all the children really liked them. I'm not sure there will be any left at the end of the day. These are "ack-shink" pretty good! :) (Ack-shink is a Team Southerland word for actually. I believe it was Daniel who used to say it when he was little and the word ach-shink stuck around!)
Love Always,
Mommy
