"cheese" crackers

Oooh, these are tasty!  It's a modified recipe from a cookbook.  I was afraid my mods wouldn't work, but they DID!  And yummm...

Ingredients:
3/4 c ap flour
1/4 c corn flour (or sorghum)
3 T nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
3/4 c + 2 T daiya vegan/soy free "cheese"
3 T margarine (or safe shortening)
1/4 c water + additional as needed

Preheat oven to 350 F.  Grease an airbake cookie sheet--highly recommended.  I think they'd have burned on a regular cookie sheet. 
Combine "cheese", margarine and water.  Knead together as well as you can.  In a separate bowl, combine flours, yeast and spices.  Add to "cheese" mixture.  Knead together.  If it's a tad too dry, you could add 1/2 tsp water or so and knead again.  Roll to 1/4 inch thick.  Cut with cookie cutter and place on greased sheet.  Bake about 25 minutes (I found subsequent bakings to take less time).  The original recipe said it made 2 dozen.  I must have used smaller cutters, because I sure have a lot more than 2 dozen.  I used mini cutters, to have little cheese snacks like goldfish or cheez-its.  And they pretty much are like those.  So tasty.  =)

GK's notes:  I use Bob's Red Mill all purpose Gluten-free flour, Earth Balance soy free, dairy free margarine and Daiya cheddar style shreds.  I imagine this recipe would be outstanding with the Daiya colby jack flavor, or with a little cayenne stirred in.  I seriously considered the cayenne, but thought since this was supposed to be a snack for summer camp, I better hold off on the experimentation this time!

Update 6/16/12:  I can't use Earth Balance anymore because of corn, and of course, corn flour was right out.  So I used Spectrum Butter flavored shortening and sorghum flour today.  I also added a dash of paprika, and used a three-"cheese" blend, cause that's what I had.  I used half pepper jack "cheese" and the other half was a mix of cheddar flavor and mozzarella flavor.  I really couldn't be happier with this recipe.  It is so very flexible--you can do whatever you like with it!  It was originally a very bland but very impressively real food treat.  I changed it to fit my son's allergy needs and spiced it up a bit, but you are free to alter it in whatever way suits your needs, and it will very likely turn out just great.  I've done so much to this recipe, and it always turns out.  And did I mention that the crackers are always soooo delicious?  =)

Vegan Zucchini Muffins

Ingredients

• 3 cups Bob's Red Mill gluten free, all-purpose flour
• 3 tablespoons flax seeds (optional)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon corn starch(optional)
• 1 cup unsweetened applesauce (I use the Motts with added calcium, because we can't have dairy)
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 1/2 cups shredded zucchini

Directions

1. Preheat oven to 350 degrees F. Pam 2 mini-loaf pans, or put papers in two 12-muffin tins (or any combination of the two) . Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
2. Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared pans.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
   
   GK's  notes:  The original recipe called for a whole cup!! of white sugar, AND a whole cup!! of brown sugar.  I'm sure that would be very...sweet, and if that's your cup of tea, then go for it.  I used a half cup of each, and the muffins were DELICIOUS.  You could actually taste the squash and spices etc. and not just sweetness.  It also called for arrowroot powder, but even though I'm sure I have some,  I didn't feel like looking for it, so I used corn starch.  Worked great! 
   I have had bad luck in the past with zucchini muffins being very oily, so to start with, I reduced the oil, too, but my batter needed a tad more liquid, so I went ahead and used all the oil it called for, and they weren't greasy at all.  I totally didn't even think to put in any xanthan gum, but with the flax seeds, I guess, they didn't need it.  They aren't crumbly at all.  I did one pan of muffins and one pan of mini loaves.  The mini loaves came out of their pan perfectly.  The muffins stuck slightly to their papers, but not enough to even damage the appearance of the muffin once it was out, as long as you were careful taking the paper off.  
   The muffins were perfect, and made a very satisfying breakfast.  =D