• 5 oz. GO Veggie! Lactose Free Cheddar Shreds
• 2 tbsp. GO Veggie! Lactose Free Grated Parmesan Topping
• 1 cup Spelt Flour
• 1 tsp. Dry Mustard Powder
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Cayenne Pepper
• 1 tsp. Smoked Paprika
• 4 tbsp. Coconut Oil
• 3-4 tbsp. Water

In the bowl of a food processor, place all ingredients except the coconut oil and water. Pulse 5 times.

Add the coconut oil in teaspoons (12 total) and pulse again until the coconut oil mixes and is the size of BBs.

Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.

Turn the dough out onto a large piece of waxed paper. Roll the dough into a logs, 9 to 10 inches long (diameter of a quarter).

Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month.

Preheat the oven to 375 degrees F.

To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart.

Bake for 10-12 minutes, or until the crackers are a light golden color.

Cool on a rack. Serve at room temperature.