This recipe was altered to my family’s needs, but the original recipe was from smittenkitchen.com, which was credited to a recipe in The Lee Brothers Southern Cookbook.
2 c flour (plus extra to flour surface with)
1/4 c ground flax seed
3/4 tsp garlic salt
1 tsp dried parsley
2 tsp dried pepper flakes
8 tbsp coconut oil
2 c finely shredded Italian blend cheese
1 c shredded pepper jack cheese
4 tbsp almond or cashew milk
Preheat oven to 350*.
Put everything except the milk into a food processor. Pulse the processor, 5 seconds at a time, for about 5-6 times, until the dough is in coarse crumbs.
Add the milk and process until the dough gathers together into a ball.
Roll the dough out on a floured surface with a rolling pin that has been floured until it is about a 1/8 of an inch thick.
Cut the dough into 1-inch squares with a sharp knife or a pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking.
Place the crackers at least 1/4-inch apart on parchment paper or on a nonstick cookie sheet.
Bake for 12-15 minutes until the edges are just starting to brown. (13 minutes works best for me).
Put the baking sheet on a rack and let the crackers cool completely.
Eat immediately or store in a covered container and eat within a day or two.