Crunchy cheezy addictive home made copycat Cheeze-It crackers that fill the void of those yummy processed crackers we all loved before giving up dairy.
Add the cashews, soy milk, lemon Juice, coconut oil, tahini, sweet potato, salt, paprika, black pepper, mustard, nutritional yeast, and garlic powder to the blender and puree until completely smooth.
Place 1 cup of gluten free flour blend in a bowl and scoop the contents of your blender in as well. Stir together. You should have a very loose dough almost like thick buttercream. If it is too loose then add more GF flour by the tbsp full.
Onto a parchment lined baking sheet scoop your dough. Flatten and place another sheet of parchment on top. Now gently coax your dough into a rectangle that covers most of the pan. I usually start massaging it down with my hands and then switch to a small rolling pin. Roll until the dough is between 1/8 and 1/4 inch thick.
Place the whole kit and caboodle in the freezer for 10 minutes or the refrigerator for 1/3 hour. After chilling remove the pan form the freezer of refrigerator and peel off the top sheet of parchment.
Using a ruler cut long 1” strips into the dough. Turn the pan 90 degrees and cut again making a grid of 1 inch crackers. Poke a tiny hole in the center of each (I used a narrow chopstick but use what ever you have.
Bake in the center of your oven for 20 minutes at 350 degrees Fahrenheit. Remove from the oven and allow to cool.