Cassava Crackers (GF, plant-based, oil-free, vegan)

A stack of Cassava Crackers

5 from 3 reviews

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!


  • 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


  • 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.
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