Cassava Crackers (GF, plant-based, oil-free, vegan)
Cassava crackers are quickly turning into one of my favorite crackers. This deliciously light, crispy, flavorful cracker is oil-free, grain-free, and packed full of beautiful seeds. I have found that I need to make multiple batches in order to keep up with how fast they disappear from the kitchen. Super easy to make, plant-based, gluten-free, and vegan. This is a recipe for the books!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4-6 1x
Ingredients
Scale
- 1 1/2 cup cassava flour (Otto’s)
- 2 cups raw seeds (sunflower, flax, sesame)
- 3/4 teaspoon salt
- 1/2 cup canned green olives with 1/4 cup liquid from the can
- 1 1/2 cup warm water
Instructions
- Preheat oven to 300F.
- In a large bowl, mix the cassava flour, seeds, and salt. Set aside.
- In a blender, add the olives and a 1/4 cup of liquid from the can of olives. Blend to a smooth paste and add to the dry mixture.
- Next, add the warm water to the dry ingredients and olive paste. Stir to form into a dough. Mix until the flour is incorporated and no dry mixture is visible.
- Divide the dough into two equal pieces. Place each half on a piece of parchment paper, and place another piece of parchment paper on top. Using a rolling pin, roll out the dough until it is less than 1/8 inch thick. The thinner the dough, the crispier the cracker. Remove the top layer of the parchment paper.
- Slide the parchment paper with the rolled out dough onto a baking sheet. Repeat this process with the second half of the dough.
- Bake 50 minutes. If you have a convection oven bake both baking sheets at the same time. If you do not, bake one at a time.
- Sometimes, I will turn off the oven, crack the door slightly to cool the oven, and then leave the crackers in the oven to crisp up further.
Find it online: https://chefani.com/cassava-crackers/