Cheezy Cassava Crackers

These crackers were born from a craving for crunchy, savory snacks while I was doing a Spring Cleanse and was avoiding gluten, grains, legumes, nuts and seeds. I had baked with cassava flour in the past and so it led me to want to experiment with using it in crackers. The result is outstanding and these have become a new household favorite.

** I make a double batch of these crackers and they last for over a week in an air tight glass container!

Ingredients

1 1/4 cups cassava flour

3/4 tsp fine salt or himalayan pink salt

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1/8 tsp baking soda*

1/4 tsp cream of tartar *

1 1/2 heaping Tbl Nutritional yeast powder (the powder is a finer option than the flakes)

6 Tbl Avocado Oil (olive oil will work as well)

8 Tbl water

** using cream of tartar and baking soda replace baking powder in this recipe but if you don’t have them on hand you can sub 1/2 tsp baking powder

Preheat the oven to 310 degrees F.

In a large bowl mix dry ingredients. In a separate bowl mix wet ingredients. Add wet ingredients to dry and mix thoroughly. It helps to finalize the mixing by getting your hands in there to do the job until the dough comes together into a nice ball. Roll the dough between two pieces of parchment paper until it is approx 1/8” thick, the thinner you roll it the more light and crispy the crackers will be but don’t worry if they end up a bit thicker they still crisp up and taste great!

Once the dough is rolled, remove the top layer of parchment and slide the bottom parchment with dough onto a baking sheet. Use a pizza cutter or large kitchen knife to score the dough into 1” squares (you can cut your crackers any size you want this is just my preferred size). Bake for 40-45 min and remove pan from the oven and break apart the outer edges of the crackers and any that seem firmed up enough to snap apart on the score lines. this helps give the edges of the crackers time to crisp up so get those suckers back into the oven for an additional 15-20 min until all crackers are firmed up and can snap apart. Slide the parchment onto a cooling rack and let them cool completely before placing into an air tight container, if they last that long!