These homemade Rosemary Cassava Flour Crackers are the perfect crunchy snack - Paleo, Vegan, free of the top 8 allergens and delicious. This cassava cracker recipe is great for packing in lunches, adding to a snack board or eating with your favorite Paleo dip.
Crackers are something that I used to eat all the time as a child (hello Cheez-Its, Wheat Thins and Ritz). But, as I got older and more health conscious, I quit purchasing and eating those types of foods.
Having a child, however, changed my outlook once again and we now buy crackers ALL THE TIME!
Thankfully, there are a lot more options available. Many of which are actually healthy. But I've also learned to make my own healthy cracker recipes like these Rosemary Cassava Flour Crackers.
Healthy Cassava Cracker Recipe
This rosemary cracker recipe has so many great qualities, including a delicious flavor and the perfect crunch. In addition, these crackers are:
- Paleo, Vegan & free of top allergens
- easy to make
- nut free - made with cassava flour
- tasty - flavored with rosemary and salt
- kid approved - my children love them
The only downside to these homemade Vegan crackers is that they take time to make. Yes, it is easier to buy crackers at the store. You don't have to make the dough, roll the dough and bake the crackers.
But, homemade Paleo crackers are cost effective and DO taste good!
Saving Money By Making Your Own Crackers
If you're buying Paleo friendly, completely grain free and dairy free crackers without preservatives and additives, then you're probably spending a lot on them.
Some of my favorite Paleo crackers
to buy cost up to $7.50 a box AND contain fewer servings than conventional brands.
Quite often, I don't want to spend money like that! So, in-between waiting for my favorite brands to go on sale, I opt for making my own crackers.
Homemade, Paleo friendly crackers are much cheaper than what you can purchase in-store and online. The only downside is that they aren't as convenient (because you do have to take the time to make them) and they have a much shorter shelf life. But with the right recipe, they taste just as great!
Ingredients In Homemade Rosemary Cassava Flour Crackers
These Vegan rosemary crackers are made with whole foods, all naturally gluten free, dairy free and grain free. Here's what you need:
- cassava flour
- sunflower seeds
- pumpkin seeds
- rosemary
- salt
- olive oil
- water
How to Make Rosemary Crackers
This cassava root cracker recipe is made in a food processor, rolled between parchment paper and baked in the oven. Here are the steps:
First, preheat your oven to 350 degrees F.
In a food processor, combine sunflower seeds and salt. Blend to a fine flour. Then, add in the remaining dry ingredients: cassava flour, rosemary and salt. Blend well.
Next, add in the wet ingredients: olive oil and water. Blend until the dough starts to clump.
Roll the dough into a ball, flatten, then roll between two sheets of parchment paper. The crackers should be about ⅛-inch thick.
Use a knife or pizza cutter to cut the crackers into 1-inch squares. Optional: top with flaked sea salt.
Next, transfer the crackers (on the parchment paper) to a baking sheet. Bake at 350 degrees for 15 minutes.
After 15 minutes of baking, remove the crackers from the oven, flip and cook an additional 5-10 minutes. The baking time will vary slightly depending on cracker size and thickness.
How to Store Homemade Cassava Flour Crackers
These gluten free rosemary crackers are best eaten within a couple days, but last up to a week in an air-tight sealed container. Make sure to cool them to room temperature prior to storing.
What to Eat With Rosemary Crackers
My boys love eating these healthy rosemary crackers with mashed avocado, which makes a great filling, nutritious snack. Some other great dips and spreads include:
- almond milk cream cheese
- Cashew cheese spreads
- roasted vegetable dips
- Paleo ranch dip
- guacamole
- almond butter
More Paleo Cracker Recipes
If you are looking for more Paleo cracker recipes you can find them here:
Enjoy!
Print
Salted Rosemary Crackers
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3-4 dozen crackers 1x
Description
These Salted Rosemary Crackers are allergy free, Vegan and Paleo friendly. A great snack for toddlers, kids and adults.
Ingredients
- ¼ cup raw sunflower seeds
- ¼ cup raw pumpkin seeds
- ½ cup cassava flour (63g) spooned & leveled
- 2 tsp rosemary (fresh or dried)
- ½ tsp sea salt
- ¼ cup water
- 1 tsp olive oil
- flaked sea salt (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, process sunflower seeds and pumpkin seeds into a fine flour.
- Add cassava flour, salt and rosemary to your seed flour and blend.
- Add in water and olive oil, blend well.
- Remove dough from the food processor. Roll into a ball, flatten and roll between 2 sheets of parchment paper using a rolling pin. The crackers should be about ⅛" thick.
- Remove the top layer of parchment and sprinkle the dough with flaked sea salt.
- Cut the dough with a knife or pizza cutter so that each cracker is about 1-inch square.
- Transfer the crackers (on parchment) to a baking sheet and bake in the middle rack of your oven at 350 degrees for 15 minutes.
- Remove crackers from the oven, flip, then bake an additional 5-10 minutes.
- Remove from oven and let cool to room temperature.
Keywords: crackers, snacks, kid food, allergy free, vegan, no added sugar, egg free, nut free, cassava flour, Paleo crackers, rosemary crackers, vegan crackers recipe
Really excited about these! Love crackers!! Thank you for sharing this recipe! Just started following you. ????????????
-Ashley
Thank you Ashley! These crackers taste SO good! I hope you enjoy them 🙂
Awesome and so crispy ????
Thank you! 🙂
Can I use sesame seeds instead of pumpkin, which I don’t tolerate?:)
Awesome receipe🙌
★★★★★
I haven't tried that substitution but I assume it would work. Let me know how they turn out!
I tried making these twice and both times were a fail😭 I’m not what went wrong. I followed the recipe EXACTLY and the dough was still too wet to form into a ball so I added in more flour. It turned out too gummy and whenever I tried rolling it out, it stuck to the parchment paper so I had to reroll and not roll it out thin. I’m not sure if the brand of cassava flour I used was just way to absorbent or what?
Did you use Otto's cassava flour? It's the only cassava flour I use in my recipes - the best quality! That may make a difference.