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.