Vegan Copycat Cheez It Crackers

If it seems like I've been a little preoccupied, then you would be right. Because I have been swamped. But coming here and blogging to you (hello to anyone out there reading this!) is what brings me down to normal functioning levels. I do this because I love it, and I love sharing what I do with you all! But one exciting distraction coming up is my trip to New York with my boyfriend for a wedding. I can't wait to eat, drink, and explore in the city and dance the night away with Andrew and his college friends. Trust me, there won't be a shortage of photos of the food I partake in on instagram. But that's next week, and this is this week. Friday to be exact. And on Friday's I apparently make vegan versions of Cheez-Its. And I like them. A lot. They don't exactly like the original, but a damn close second.

Vegan Copycat Cheez It Crackers

Ingredients:

• 1-2 tbsp. nutritional yeast (depending on how cheesy you want your flavor)
• 1/2 tsp. garlic powder
• 1 tsp. sea salt
• 1/2 cup all purpose flour
• 2 tbsp. whole wheat flour 
• 1/4 cup oat flour (or use all of one kind of flour)
• 3 tbsp. yellow corn meal
• 1 tbsp. olive oil 
• 2 tbsp. vegan butter (I used Earth Balance brand / or use all olive oil)
• 2-4 tbsp. water
• extra sea salt for sprinkling

Preheat oven to 350 degrees F. Also, lightly flour a work surface for rolling out the dough. I personally placed parchment paper down and then floured that so it wouldn't stick to my counter top.

In a food processor add all of the dry ingredients and pulse until well combined. Then add in the olive oil and butter and pulse again until mixture starts to resemble crumbs. Lastly add in the cold water, 1 tablespoon at a time until the mixture starts to look like dough. Be careful not to make it too wet. I used about 3 1/2 tbsp. water for mine because I used 2 tablespoon of the yeast.

Now form the dough into a ball with your hands. Then place it down on your floured surface. Using a floured rolling pin, roll the dough out into an 1/8-inch thickness rectangle. Using a pizza cutter or pastry cutter, cut the dough into about 1-inch squares. Then if you want you can poke holes in the center of each with a skewer or fork prong.

Place on a non-stick baking sheet and lightly sprinkle with more sea salt. Cook for about 13-16 minutes until golden brown. Let cool before serving. Keep in an airtight zip-lock bag for future snacking.

Recipe inspired by: Minimalist Baker