These Rosemary Cassava Flour Crackers are allergy free, vegan and paleo friendly. A great snack for toddlers, kids and adults.
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/2 cup cassava flour (63g) spooned & leveled
- 2 tsp rosemary (fresh or dried)
- 1/2 tsp sea salt
- 1/4 cup water*
- 1 tsp olive oil
- flaked sea salt (optional)
- 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 1/8" 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.
*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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