These homemade rosemary cassava flour crackers are the perfect crunchy snack - paleo, vegan and free from top allergens. This cassava cracker recipe is salty with a subtle rosemary flavor. They're 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 cassava cracker recipe has so many great qualities, including a delicious flavor and the perfect crunch. In addition, these crackers are:
- paleo, vegan & free from 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 store bought paleo crackers cost nearly $9.00 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
These vegan cassava flour 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 Cassava Flour Crackers
The dough for these cassava crackers 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. If the dough appears too dry, add a bit more water. You can also add more water after rolling the dough, if you find it's not holding together.
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.
Storage
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 Cassava Crackers
My boys love eating these paleo 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:
FAQ
Cassava flour can be used in as many ways as wheat flour. Use it to make muffins, breads, crackers, scones, cinnamon rolls, cookies, waffles, biscuits, tortillas and more!
No, you can flavor these crackers with any herbs or spices you'd like.
I recommend the oil for texture purposes - it adds to the crunch. However, you can replace the oil with water if you prefer.
You can use just pumpkin or just sunflower seeds, however the combination of the two gives these crackers a lovely flavor. Also note, the pumpkin seeds make the crackers slightly green in color. I like adding them for their nutritional benefits.
Rosemary Cassava Flour Crackers (Paleo, Vegan)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3-4 dozen crackers 1x
Description
These Rosemary Cassava Flour 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 into 1-inch squares with a knife or pizza cutter.
- 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 5-15 minutes**
- Remove from oven and let cool to room temperature.
Notes
*If the dough isn't rolling out easily (cracking and breaking) add a little more water (about 1 tablespoon), and knead the dough a few more times.
**Bake time really depends on how thick you cut the crackers. Edge pieces may bake longer than center pieces. Keep a close eye on the crackers during that second baking interval.
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Ashley says
Really excited about these! Love crackers!! Thank you for sharing this recipe! Just started following you. ????????????
-Ashley
realfoodrabbit says
Thank you Ashley! These crackers taste SO good! I hope you enjoy them 🙂
chefkreso says
Awesome and so crispy ????
realfoodrabbit says
Thank you! 🙂
Kamila says
Can I use sesame seeds instead of pumpkin, which I don’t tolerate?:)
Awesome receipe🙌
★★★★★
Katie says
I haven't tried that substitution but I assume it would work. Let me know how they turn out!
Morgan says
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?
Katie says
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.
Janet says
This is a DELICIOUS cracker recipe! Thanks so much for sharing! I will be making them often! I love that they come out crunchy. To 'experiment' with the baking, I halved the dough, and the first half baked perfectly. My oven must have just gotten hotter, because the second batch overbaked, and didn't taste quite as good. So, I'll be sure to watch the crackers more closely next time. But overall, I love this recipe! Thanks again!
★★★★★
Katie says
I'm so glad you enjoyed them! Thank you for leaving a review 🙂
Jerrica says
Due to health reasons I had to give up all grains. Grain free store bought crackers are extremely expensive so I decided to start making my own. Made this last night. The crackers came out good. My food processor didn’t grind the seeds well so I would recommend using a coffee grinder instead of a food processor to grind to seeds. This will be my go to crackers to make. Thanks so much for the recipe.
★★★★★
Katie says
I'm so glad you like them! Thank you for the tip for anyone who doesn't have a powerful food processor.
Marian says
This is my second attempt at these crackers. I’m on the candida diet and recently found some crackers in the grocery store that are delicious but as mentioned above, seriously expensive. My first attempt, the crackers came out greenish/ greyish and not much flavor, so this time I used almond flour instead of seeds along with the cassava flour. I used 1 tbsp of rosemary and 1/2 tbsp of garlic and onion powders. I sprinkled granulated sea salt instead of flaked and they just about match the ones in the store!! Thanks for the base recipe, it helped a lot!
Katie says
I'm so glad you were able to tweak them to your liking! Yes, they have a slight greenish color because of the pumpkin seeds. Almonds are a great sub, I just didn't use them to keep the crackers nut free.