Because who doesn’t love a good cracker for all their dipping needs over the holidays!
I came up this recipe on a variation from a chicken pot pie dough recipe in the 21DSD* cookbook. We use that recipe for crackers when we do the 21DSD so I thought a variation using Otto’s Cassava Flour would be wonderful. There were a couple other tweaks that took place, but I think this is a winner recipe.
I wanted to have some crackers around this Thanksgiving for our artichoke dip that got a Paleo makeover as well. Not to mention that since the tummies around here can tolerate a bit of full fat dairy, we make some green onion cheese balls that will also need some crackers to enjoy it with. They’re also wonderful to enjoy with a hot bowl of soup as well…sometimes you just need a little crunch!
There are two methods listed below for shaping the crackers, if you want a more traditional cracker look…then grab a small cookie cutter and have at it. They are super cute! If you’re not as concerned with that, simply use method #1 listed below and they will still taste amazing!!
Happy Thanksgiving everyone!!!
rosemary sea salt crackers
crisp and buttery cassava flour cracker
Credit: backporchpaleo.com
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.
