I didn't take pictures because I wasn't sure if this time I had it right. I did! But they were all gone before photos could happen. When I get another batch made I will add a photo. There is a version of this recipe out there on the web and I adapted from it. These taste just like the big box version without all the fat and considerably less sodium (but seriously, don't skimp on the salt on top before they go in the oven unless you are a fan of sadness).
*1 1/4 cups whole wheat flour
*1 1/2 tablespoons sugar
*1/2 teaspoon salt
*1/4 teaspoon paprika
*4 tablespoons earth balance
*1/2 cup plant milk
*1/4 teaspoon vanilla
*Additional salt for topping
1. Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly with your mixer, (think pebbles). Combine the milk and vanilla (I know, but trust me), and add to the flour mixture, mixing until well combined. Gather into a dough ball by hand at this point.
2. Preheat the oven to 400 degrees F. Line baking sheets with parchment paper or silpat mats.
3. Using a pasta roller on the widest setting, slowly turn the dough through. If you move too fast it will *not* go through in a big piece. Take the sheets through again on the next smallest setting. On my machine the first time through is set to 1, the second time is set to 2. Either leave 'rustic' or cut with a rolling blade (pizza or pasta cutter). If you are hand rolling, work them as thin as you possibly can, avoid using flour during roll out as much as you can.
4. Transfer the sheets to the baking sheets; you can crowd them together -- they don’t expand while baking. Sprinkle the sheets with salt. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and re-roll.
5. Bake the crackers until crisp and browned, 5 to 7 minutes. If some of the crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely! Remove the crackers from the oven and cool on a rack; they cool quickly. Store in airtight containers, assuming they last that long. :)