Vegan Cheesy Crackers

Preheat oven to 325°F. Line two baking sheets with parchment paper. In a large mixing bowl combine the first nine ingredients (through oregano). In a small blender combine milk, tahini, miso paste, and lemon juice. Cover and blend until smooth. Add milk mixture to flour mixture; knead lightly to form a dough. Divide dough into two equal portions; shape each portion into a brick. Place a silicone baking mat on a clean work surface and dust it lightly with rice flour. Place one brick of dough on the mat and use a rolling pin to roll the dough into an even 1/16-inch-thick rectangle. Poke the rectangle several times with a fork. Using a 2-inch square cookie cutter (or a pizza cutter, bench scraper, or long knife), cut rectangle into 2-inch squares. Transfer the squares to one of the prepared baking sheets. Add any remaining dough scraps to the second dough brick and repeat with the second dough brick and baking sheet. Bake crackers 20 minutes or until lightly browned, rotating baking sheets a half turn after the first 10 minutes. Let crackers cool completely on wire racks. To keep crackers crisp, store them in a resealable plastic bag at room temperature for up to 10 days. Prep-time: 20 MINUTES / Ready In: 17 HOURS Makes 4 cups Serving size: 1 cup