木薯粉“小饼干”（无麸质无蛋奶）Cassava Crackers (Gluten-free)
Whether it’s for serving up with a dip for friends or family, or for an occasional snack for yourself, a clean cracker recipe is helpful to have on hand! These crackers are delicious with the herbs and garlic, but if you prefer a plain cracker you can easily omit them and you’ll still get a great result. These crackers are not only gluten-free but free of grains altogether. They’re also free of dairy and other problematic ingredients. Enjoy them alone or with a dip such as Red Pepper Hummus, Guacamole, Kale Pesto, Dairy-Free Queso, or any other Medical Medium dip.
- 2 cups cassava flour
- 1/2 tsp baking powder
- 1 teaspoon garlic powder (optional)
- 2 tsp fresh rosemary or oregano (optional)
- 1/4 cup olive oil
- 1/2 cup water
Preheat the oven to 300F/150C.
In a large bowl, mix together the cassava flour, baking powder, garlic powder (if using), and fresg rosemary or oregano (if using).
Pour in the olive oil and water and stir/knead until you get an even dough.
Divide dough into two. Roll each piece of dough out in between two pieces of parchment paper into a rectangle, about 1-2 mm thick. Make sure the dough has an even thickness throughout. Slide the rolled out dough with the parchment paper onto a large baking sheet. Cut into squared of about 1-inch using a pizza cutter or a thin-bladed knife.
Bake for 25-30 minutes, until lightly brown, then remove it from the oven, space out the crackers in the pan and bake it again for an extra 5 minutes to remove any access moisture.
Store in an airtight container at room temperature for up to a week.
Makes 70-80 crackers