from How it all Vegan! by Tanya Barnard and Sarah Kramer

Flax Seed Crackers:
1/2 c flax seeds
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp salt
4 tsp margarine or vegetable shortening
1 tsp dried oregano (optional), or
onion powder (optional), or
dried dill (optional)
1/2 c soy milk

Preheat oven to 325F. (I’d wait to preheat until the dough is done chilling. Unless it takes a LONG time for your oven to get warm…) In a food processor or with your hands, blend together the flax seeds, flour, baking powder, salt, margarine, and optional spices until well mixed. Place in a medium bowl and slowly add the milk. Mix and knead together until dough forms a bowl. Chill dough for 10-20 minutes.

Divide the dough into 4 equal parts. In between 2 sheets of wax paper, roll out the dough very thinly to form a rectangle. Cut into 6 squares, or use cookie cutters. Repeat with the remaining dough. Transfer the crackers onto a lightly oiled cookie sheet and bake for 15 minutes, then flip them over and bake for 5 minutes more. Makes 24 crackers.

Garlic Dill Cream Cheese:
1 c soft or medium tofu
1/4 c cashew pieces
2 tsp sweetener
2-5 cloves garlic, minced (you know I went for 5!)
1-2 tbsp water (I ended up needing closer to 4, to keep my blender going)
1 tsp salt
1/2 tsp pepper
1 tbsp dried dill

In a blender or food processor, blend together all the ingredients until smooth and thick. Place in sealable container. Will keep in the fridge for 4-7 days. Makes approx. 1 cup.

So, this was my first adventure in cracker baking. It was pretty fun! I doubled both recipes, because over the weekend we were expecting a few visitors, and I do like to have something to offer…. plus, I haven’t covered any savory snacks in the blog so far. I made the cream “cheese” while the crackers baked, and the entire production took about an hour. For the crackers, I didn’t add any of the flavorings, because I wanted to put jam on some of them, so they were very basic. I might sprinkle salt on top of them before putting them in the oven next time, but I am a total salt freak. I might have rolled the crackers too thick, as I’m likely to do with cookies. I used a baking mat and cling wrap for the rolling production, because I don’t have wax paper… maybe that was part of my problem? I think it worked out well anyway. These little slabs were the perfect vehicles for the cream cheese… which was SO ZIPPY due to that raw garlic! Glad I played it safe and stayed within the given range of cloves; I figured I should since it was such a wide one. The spread was quick to make, aside from having to keep adding a little water at a time to keep things blending… this stuff would be great on a sandwich, and I also used it as a topper to a scramble for our dinner last night. Super tasty! I’ll definitely be making this again, perhaps without the crackers though. They disappeared too fast.