V2

From: https://mastcell360.com/low-histamine-cassava-herb-crackers-recipe-also-low-lectin-medium-oxalate-low-fodmap/

Ingredients

• ¾ cup Otto’s cassava flour 
• ¼ cup flaxseed meal 
• ¼ cup olive oil 
• ¼ cup filtered water 
• 1/4 teaspoon baking powder
• 1 tablespoon freeze dried herbs salad dressing blend
• 1/4 teaspoon unrefined sea salt 

Directions

1. Preheat oven to 375 degrees. 
2. Mix the cassava flour, flax meal, baking powder, and chopped herbs together
3. If using ghee, melt the ghee. 
4. Stir ghee or olive oil and water into flour mixture. Combine until mixture forms a ball of dough. (You may need a little more or a little less water.) 
5. Roll the dough between 2 pieces of parchment paper with a rolling pin or a tall glass to about ¼” thick. The thinner they are, the crispier the crackers. The thicker they are, the chewier the crackers.
6. Use a knife and score the crackers into squares – you can make them as large or as small as you like. 
7. Keep the dough on the parchment paper and transfer to a baking sheet. 
8. Bake the dough for 15-20 mins or until they start turning golden brown. Don’t let them burn. 
9. Transfer parchment paper to a cooling rack to let the crackers cool. They will crisp more as they cool. 
10. These freeze really well and can be warmed in a toaster oven on low. You can also easily double or triple the recipe to make multiple batches. 

V1

From: https://livinghealthywithchocolate.com/how-to-make-homemade-crackers-with-cassava-flour-vegan-paleo/

Ingredients

• 1¼ cups (180g) Cassava Flour (Otto’s)
• 1 teaspoon Kosher salt
• ½ teaspoon baking powder
• 6 tablespoons (78g) olive oil
• 8 tablespoons (108g) water
• 1 stalk of rosemary (optional)
• 2 cloves of garlic finely minced (optional)

Directions

• Preheat the oven to 300°F.
• In a large bowl mix together the dry ingredients: cassava flour, salt, and baking powder.
• In a separate bowl whisk together the wet ingredients: olive oil and water.
• Mix the dry and wet ingredients to form a dough. I like to use my spatula initially, then I use my hands until the dough is formed. Mix in flavorings.
• Roll the dough in between two pieces of parchment paper into a thin square, about ⅛-inch thin. Be sure it’s even throughout. Slide the rolled out dough with the parchment paper onto a baking sheet, and using a pizza cutter (or knife) cut into squares of about 1-inch.
• Bake for 40 minutes, then remove it from the oven, space out the crackers in the pan and bake it again for an extra 15 minutes to remove any access moisture.
• Sprinkle top with more salt. Store in an airtight container at room temperature or in the fridge.