This recipe was altered to my family’s needs, but the original recipe was from smittenkitchen.com, which was credited to a recipe in The Lee Brothers Southern Cookbook.

Ingredients

2 c flour (plus extra to flour surface with)

1/4 c ground flax seed

3/4 tsp garlic salt

1 tsp dried parsley

2 tsp dried pepper flakes

8 tbsp coconut oil

2 c finely shredded Italian blend cheese

1 c shredded pepper jack cheese

4 tbsp almond or cashew milk

Directions

Preheat oven to 350*.

Put everything except the milk into a food processor. Pulse the processor, 5 seconds at a time, for about 5-6 times, until the dough is in coarse crumbs.

Add the milk and process until the dough gathers together into a ball.

Roll the dough out on a floured surface with a rolling pin that has been floured until it is about a 1/8 of an inch thick.

Cut the dough into 1-inch squares with a sharp knife or a pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking.

Place the crackers at least 1/4-inch apart on parchment paper or on a nonstick cookie sheet.

Bake for 12-15 minutes until the edges are just starting to brown. (13 minutes works best for me).

Put the baking sheet on a rack and let the crackers cool completely.

Eat immediately or store in a covered container and eat within a day or two.