Smoky, Spicy "Cheese" Crackers

4 Ounces (Half a Container) "We Can't Say It's Cheese" Hickory-Smoked Cheddar-Style Spread

1 Tablespoon Whole Flax Seeds, Ground

3 Tablespoons Olive Oil

1 Cup White Whole Wheat Pastry Flour

1/4 Cup Nutritional Yeast

1 Teaspoon Kosher Salt (or 3/4 Teaspoon Table Salt)

1/2 Teaspoon Baking Soda

1/2 Teaspoon Sweet Paprika

1/8 Teaspoon Turmeric

Pinch Cayenne

Pinch Freshly Ground Black Pepper

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silpats. Set aside.

Place the "cheese" spread, ground flax seeds, and olive oil in your stand mixer or food processor, and mix briefly to combine.

In a separate bowl, whisk together all of the remaining dry ingredients, until the mixture is homogeneous and the spices are well distributed. Add this whole mixture into the mix of wet ingredients, and start your mixer on a low speed if using; pulse your food processor to combine. Allow the machine to run until the mixture comes together into a smooth, cohesive dough. It may take some time, so be patient, and do not add extra liquid to the dough.

On a lightly floured surface, roll the dough out very thin, to about 1/8th of an inch. Use any cookie cutter you desire. I like smaller crackers to nibble on, so I used a 1 1/2-inch round fluted cookie cutter. Transfer cut crackers to your prepared baking sheets, and re-roll scraps, cutting more crackers, until the dough is used up. Bake each sheet individually for 10 - 15 minutes, until very so slightly puffy and dry to the touch. They won't really brown, so don't panic if they don't become golden around the edges. Let cool completely on the sheets, and store in air-tight containers at room temperature.

Yield Varies Depending on Cookie Cutter, but Approximately 70 - 80 Crackers if Using a 1 1/2-Inch Round Fluted Cookie Cutter

©Hannah Kaminsky