These smokey crackers are a huge hit at parties and work great on a vegan cheeseboard.
1 cup 1:1 GF flour blend
1 tbsp toasted hemp seeds (in the shell)
1/4 cup shelled raw hemp seeds
1/2 tsp smoked paprika
1/4 cup ground flax
2 tbsp avocado or hempseed oil
1/2 tsp salt plus more for sprinkling
1/4 tsp ground black pepper
4 tbsp filtered water
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or silpat
Put all ingredients together in a large mixing bowl, reserving one tbsp of water
Get in there with your hands and mix everything together, working it until a smooth dough is formed. If your dough feels dry or too crumbly, start adding the last of the water slowly (like 1/2 a tbs at a time). You should end up with a smooth dough that doesn't crumble too much and also doesn't stick to your hands.
Place between two sheets of parchment or silpat and roll with a rolling pin until the dough thin (I like a thin and crisp cracker, so I try to get my dough as thin as possible)
Using whatever shape/size cookie cutter you like, press out your crackers and place them on your prepared baking sheet
Spray lightly with cooking oil, and sprinkle with salt