Why These Cassava Flour Crackers Are a Must-Make
I came up with these rosemary sea salt crackers on a variation from a chicken pot pie dough recipe in the 21DSD cookbook. I thought a variation using Otto’s Cassava Flour would be wonderful. There were a couple of other tweaks along the way, but this version is a total winner and I think you are going to love it.
My original motivation was having some crackers on the Thanksgiving table to go alongside my bubbly artichoke dip, but these have become a year-round staple around here. They are incredible with soup, they make any charcuterie board look like it came from a fancy shop, and they are absolutely perfect for football season game day spreads. Just go ahead and double the batch because they will disappear fast!
Two Ways to Shape Your Cassava Flour Crackers
One of my favorite things about this recipe is how flexible it is when it comes to shaping. If you want a more traditional cracker look, grab a small cookie cutter and have at it. They come out so cute and are always a hit on a snack board! If you are not as concerned with presentation, simply use a pizza cutter or knife and cut the dough into strips, then cut those strips into squares. Both methods taste absolutely amazing. The pizza cutter method is faster, while the cookie cutter option takes a bit more time but delivers a really polished result.
If you want to add a little extra cracker character, use the pointy end of a chopstick to poke a few holes in the middle of each cracker before baking. It gives them that classic cracker look and adds a fun variety to the finished tray! Certainly NOT required, but sometimes I’m just a little extra that way!
Tips for the Crispiest Rosemary Sea Salt Crackers
Roll the dough out to about 1/8 inch thick. The thinner you roll these cassava flour crackers, the quicker they bake and the crispier they will be. I like to roll between two pieces of parchment paper with a light dusting of cassava flour to keep the dough from sticking. Whatever shaping method you choose, keep a close eye on them after the first 15 minutes of baking. These crackers can go from golden and perfect to overdone in just a minute or two, and every oven runs a little differently. Patience and attention are the two secret ingredients here!
What to Serve with these Crackers
These pair beautifully with my bubbly artichoke dip, a pot of creamy Tuscan tomato soup, or a simple spread of your favorite paleo-friendly cheeses and cured meats. They are also wonderful alongside a warm bowl of chowder or stew on a cool fall evening, and they are absolutely perfect on the game day snack table. Since the tummies around here tolerate a bit of full fat dairy, we love serving these with a green onion cheese ball too. However you choose to enjoy them, I hope these cassava flour crackers become a staple in your home just like they have in ours. Please enjoy!
Cassava Flour Rosemary Sea Salt Crackers (Paleo + Grain Free)
Course: SidesDifficulty: Easy8
servings20
minutes30
minutesscrumptious cassava flour rosemary crackers
Ingredients
1½ c Otto’s Cassava Flour
½ t Redmond Real Salt Kosher Salt + additional for salting tops before baking
1 T fresh rosemary, finely chopped
1 t fresh thyme, finely chopped
3 eggs, room temperature
10 T grass fed butter (or fat of choice), cold
Directions
- Pre-heat oven to 350°
- In a food processor, combine cassava flour, salt and herbs and process till well combined…allow the cassava dust to settle before opening.
- Once dust has settled, add in the eggs and process until well incorporated. You should have a moist, sandy like mixture.
- Slice butter into ½” cubes and then toss into the flour/egg mixture, process until well combined and dough comes together. You want to make sure all the butter is combined evenly.
- Remove dough and shape into 2 balls.
- Dust a piece of parchment paper with additional cassava flour, place 1 dough ball on top, add an additional dusting of cassava flour and place another piece of parchment on top. Begin rolling out to about ⅛” – the thinner you can get them, the quicker they’ll cook and the crisper they will be.
- You have two options from here: option #1- you can use a pizza cutter or knife and simply cut into strips and then cut the strips into squares or option #2 – you can use a cookie cutter and cut out small shapes, place those shapes on a baking sheet lined with parchment then re-roll the scraps and repeat the cookie cutter option until all the dough is used. Whatever method, repeat with the second dough ball as well.
- With the first option, you can slide the parchment right onto a baking sheet (see pictures below) sprinkle with some additional salt and bake. After 15 minutes of baking time, separate crackers and then continue baking an additional 13-15 minutes until edges are browned.
- If you use option #2 (which is much cutter, but takes more time) after all the dough has been cut and shapes are on the baking sheet, sprinkle with additional salt and bake for 18-20 minutes. The edges should get a nice golden brown.
- Keep an eye on them while they’re baking after the first 15 minutes, no matter the option you choose to use, these crackers can go from golden to over done quickly.
- If you feel like you want to add some decoration to the crackers, add some holes to the middle with the pointy end of a chop stick before baking – this give them that “cracker” look and also some variety in terms of eye appeal as well.
