By Rissa Miller, Senior Editor Vegetarian Journal

(Makes about 60 crackers)

1 cup all purpose flour

¼ cup nutritional yeast

1 Tablespoon ground flaxseed meal

¼ teaspoon ground turmeric

¼ teaspoon smoked paprika

Pinch salt

2 Tablespoons olive oil

2 teaspoons yellow mustard

5-6 Tablespooons water

Parchment paper

Preheat oven to 350 degrees.

     In a food processor or strong blender, combine flour, nutritional yeast, flaxseed meal, turmeric, paprika, and salt. Pulse twice to mix. Add olive oil and yellow mustard. Pulse again several times to combine. Next add 4 Tablespoons of water. Process until well blended and when done, see if dough will hold its form in a ball. (Open it and check by hand.) If it doesn’t roll into a ball, add only one more Tablespoon of water at a time until it holds a ball shape. Don’t overdo it on adding water, or the cracker dough will become too moist.
     Tear off two sheets of parchment paper that are the size of the baking sheet you plan to use in the oven. Form dough into a ball on top of one piece of parchment on the counter and allow to rest for 10 minutes for flaxseed meal to form its bonds. When ready, top with a second parchment sheet and roll the dough until it’s an evenly shaped oval or rectangle, less than 1/8 inch, about 2 millimeters—very thin to get crispy! Remove the top layer of parchment and slide onto the baking sheet. Using a knife or pizza cutter, score the dough into crackers, about 1½ inch square. It’s likely they won’t be perfect—that’s part of the charm of homemade crackers.
     Bake at 350 degrees, turning once during baking, for 18-20 minutes until edges are browned and crackers are crisp. Allow to cool for 20 minutes on a baking sheet before eating.