Seeded Cassava Crackers


When I first figured out I need to go gluten free many years ago, it presented a gift for me to create healthier, whole food recipes. Not too long ago, this happened again! We found out that my daughter, who was already gluten free, was sensitive to tapioca flour and all tree nuts. And if you are gluten free and either purchase or make your own gluten free foods, most contain tapioca flour and/or nut flours. I had already been making bread for her and her sister using sprouted grains and of course, tapioca. I had to rework that recipe and it came out even better. But that is for another blog post and I digress. So, back to the gluten free foods! I needed a snack cracker that I could add into her daily snack rotation and wanted something that would have some superfoods as well a crunch to satisfy her want for a cracker that couldn't contain tapioca, nut flours or cheese. So, I started researching other flours and came up with cassava flour. Made from the yucca root, it is a grain free flour that has a nice consistency and I have read that it can be used one to one. I haven't tried to substitute in recipes, but would love to hear anybody else's experiences! This also includes hemp, sesame, chia and sunflower seeds, so those with nut allergies can enjoy the crunchiness and nuttiness without the nuts!

Seeded Cassava Crackers

from the kitchen of Heather Page, Healthy Decadence

1 c. cassava flour (moon rabbit foods brand)

1/4 c. hemp seeds

1/4 c. sesame seeds

1/4 c. chia seeds

1/4 c. sunflower seeds

1/2 tsp salt

3 tbsp olive oil

2 eggs

1/4 c+2T water

1/2 tsp garlic powder

1. Mix all dry ingredients together in mixing bowl.

2. In a separate bowl, whisk water, oil and eggs.

3. Add wet ingredients to dry and mix with a fork until incorporated.

4. Roll out on a piece of parchment to about 1/16” thick. Set on sheet pan and transfer to oven.

5. Bake at 325 for 30 minutes.

6. Take out of oven flip, and brush lightly with olive oil and sprinkle on real or himalayan pink salt. Slice with a cookie cutter into 1 inch squares.

7. Bake for another 20 minutes or until lightly golden brown. Cool and enjoy.

8. Store in an air tight container. Can be stored for up to two weeks in refrigerator.

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© 2014 by Natasha Ria El-Scari. All rights reserved.   Photographs of Heather--Trish Brown Photography

**This website is not intended to be a substitute for medical advice by licensed physicians. You should always consult a physician regularly in all matters relating to medical problems, especially in matters of diagnosing, treating, curing diseases or other physical or mental conditions.