![](resources/Recipes/%28c%29artisan%20bread.png.opt378x283o0%2C0s378x283.png)
![](resources/Recipes/Not%20a%20Ritz%20Cracker%20%28c%29.png.opt378x262o0%2C0s378x262.png)
![](resources/Recipes/%28C%29%20cornmeal%20gems.png.opt378x283o0%2C0s378x283.png)
![](resources/Recipes/%28C%29%20Raisin%20Bread%20Muffins.png.opt378x283o0%2C0s378x283.png)
![](resources/Recipes/%28c%29%20sesame%20crackers.png.opt378x283o0%2C0s378x283.png)
![](resources/Recipes/%28c%29%20cheese%20crackers.png.opt378x283o0%2C0s378x283.png)
Not a Ritz Cracker
2 cups flour, spelt OR ww and unbleached
½ tsp salt
¼ tsp lecithin
1/3 cup olive oil
½ cup rich soy or nutmilk
1 pkg. yeast
Dissolve yeast in milk. Mix all ingredients together. Roll 1/8inch thick on back of greased cookie sheet. Prick and mark in squares. Sprinkle with salt. Bake at 250ºF for 1 hour or until hardened.
Cornmeal Gems
1 cup cornmeal
½ cup quick oats
½ cup spelt or (ww) flour
¼ cup honey
1 tsp salt
¼ cup olive oil
1 cup soy or nutmilk
Spoon into oiled muffin tins. Bake at 350°F for about 20-25 minutes. Makes about 18 muffin tops or mini muffin gems