Serves: 5
Total Calories: 256
Yield: 3 1/2 cups

DRY INGREDIENTS
1 cup flour
1 cup whole wheat flour
1 tablespoon granulated sweetener
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon black pepper
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
LIQUID INGREDIENTS
3 tablespoons canola oil
2/3 cup water

In a medium mixing bowl, mix the dry ingredients.

Add the oil and water to the dry ingredients, and mix well. Turn out onto a lightly floured counter, and knead with your hands until the dough is well mixed.

Break the dough into 4 pieces. Roll each piece out into skinny, round snakes, ¹?? inch thick. With a clean pair of kitchen shears, cut off ¹??-inch nuggets, and place them on a cookie sheet to bake. The nuggets should fill 2 cookie sheets.

Bake for 15-20 minutes, stirring several times so all sides become light brown. They will be crunchy when they cool down. Store in an airtight container if you don’t eat them all when they are made.

Nutritional Facts:

Serves: 5
Total Calories: 256
Calories from Fat: 72

More Recipes from the Soup's On! Cookbook:
Bagels
Pumpernickel Bagels
Barb's Apple Biscuits or Loaf
Breadsticks
Crackers
Oat Crackers
Dabo Kola
Herbed Focaccia
Melina's Herbed Biscuits
Potato Buns
Scones
Sesame Sticks