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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Also known as an herbed-up, vegan version of my favorite college snack – hint: it starts with Cheez and ends with Its – this plant-based rendition took me ten trials to perfect, and I’m happy to say it was 100 percent worth the fuss and a few choice words. These crackers have an irresistible flaky crispness and garlic-herb cheesiness that’s even more snack-worthy and addictive than the original.
Makes about 80 crackers
1 tablespoon flaxseed meal (ground flaxseed)
2 tablespoons filtered water
1 cup oat flour
1/2 cup nutritional yeast flakes
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Basil or other dried basil
1 teaspoon dried oregano
1 teaspoon fine-grain sea salt such as Tuscanini Sea Salt or to taste
1/4 cup cold water
1/4 cup cold-pressed olive oil
In a small bowl, whisk together the flaxseed meal and filtered water. Set aside for 10 minutes to thicken.
Add the oat flour, nutritional yeast, garlic powder, basil, oregano, and sea salt to a food processor. Pulse 15 times to incorporate. Then, add the flaxseed mixture, cold water, and olive oil. Pulse a few times and then process for 20 seconds, or until the mixture begins to clump together or rolls into a ball. Let the dough rest in the food processor for 20 minutes. (This gives the oat flour time to full absorb the moisture from the water and oil, which makes for easier rolling.)
Preheat the oven to 350 degrees Fahrenheit. Line two large baking trays with Gefen Parchment Paper.
Lay a large piece of parchment paper out on a clean work surface. Transfer the cracker dough to the parchment paper, form into a disk, and cover with another equal-sized piece of parchment paper.
Use a rolling pin to roll out the cracker dough to just under 1/8 inch thickness between the sheets of parchment paper.
Remove the top sheet of parchment paper and use a pizza cutter to cut the dough into one-inch squares. If desired, use a toothpick to dot the center of each cracker with a decorative hole. Carefully transfer the crackers to the lined baking trays, forming a single layer and leaving a bit of space in betweene each cracker.
Bake for eight minutes, rotate the pans, and bake for another eight to 14 minutes, or until the crackers are light golden brown and feel mostly crisp to the touch. They’ll continue to crisp up as they cool. If some crackers are baking quicker than others due to varying thickness, remove them in batches, transferring those that are done early to another pan to cool.
Let the crackers cool completely. Then, transfer to an airtight glass jar or glass container (to maintain crispness) and store at room temperature for up to two weeks.
Reprinted from Blissful Basil. Copyright ©️ 2016 by BenBella Books. Photographs copyright ©️ 2016 by Ashley Melillo.
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How long do these last ? And can the dough be stored
I would say the dough should last in the fridge for a day or two covered. The crackers should last 2 weeks in an air tight container.