Crackers

makes approximately 50 small crackers
other flours can be subbed out for part or all of the 1 c measure - chickpea flour adds its own interesting taste.

1 cup all purpose flour
1/3 cup nutritional yeast
1/2 t black pepper
1/2 t sea salt
optional adds: sub cayenne, garlic powder, chili powder, or any other spice or herb (rosemary would be wonderful!) for part or all of the black pepper. I added garlic powder but later, thought I could have easily cut the amount of salt called for in half - note that the original recipe calls for 1 t (but my margarine also has salt). I'm not all that crazy about salty stuff
generous 1/4 cup vegan margarine [as cold as can be] I was using room temp vegan marg so just measured the 1/4 c out & put it in the freezer for 15 minutes. no problem.
water: prepare 1/4 cup pure water, but you won’t need all of it

in a large bowl, place all ingredients, except for water. using your food processor or a handheld mixer, mix all ingredients until a coarse flour is formed. add water little by little until the dough forms a ball.

you might have to place your dough in plastic wrap and chill it for a bit if it’s not wanting to be rolled down just yet. I never have to, so I don’t know if it’ll be the same for you.

preheat oven to 350F. line a couple of baking sheets with parchment paper or good ol’ Silpats.

roll your dough out on a clean surface, not too thinly: the crackers taste better when they are a bit chunkier, about 1/3 of an inch. here I differ from the original again - I really prefer the crackers thinner, say, 1/4" or less. cut out shapes using the smallest cookie cutters you have or, using a sharp knife, cut into squares or/and triangles. re-roll out dough until there is none left.

place crackers on prepared baking sheets, bake for 15-17 minutes, depending on thickness, and until crackers are set and golden.

place on a rack to cool down.

this recipe is adapted from http://havecakewilltravel.com/2007/08/12/cheezy-quackers/

follow-up note: I made a batch of crackers yesterday and threw in an unmeasured handful of salted sunflower seeds (omitting salt from the recipe); as I rolled out my thinner crackers, I sprinkled the top of the unbaked dough with more seeds, then rolled over the seeded dough lightly, to help with adherence. post-baking, I tried one, then added just a pinch more salt. these may be addictive.