Ingredients
- 2 1/2 cups Otto’s Naturals - Cassava Flour
- 3/4 cup olive oil, divided
- 1 teaspoon salt
- 1 cup water
- 1 cup shredded cheddar cheese
- 1/4 tsp garlic powder
Directions
- reheat oven to 400 degrees Fahrenheit
- In your food processor, fitted with dough blade (or stand mixture with dough hook) combine 2 1/2 cups Otto’s Naturals – Cassava Flour, 1/2 cup olive oil, salt, water, shredded cheddar cheese, and garlic powder. Process until a smooth dough is formed.*
- Divide dough into 4 equal portions. Roll out one portion on a silpat with a piece of parchment paper on top until 1/16 inch thick.
- Using a pizza cutter, cut rows (about 1 inch) diagonally, and repeat horizontally to create squares. Prick each cracker using a fork (to avoid puffing). Brush crackers with remaining ¼ cup olive oil. If desired, lightly salt the tops of the crackers.
- Bake at 400 on a middle oven rack for 6-8 minutes or until lightly brown and crispy. (I suggest turning your rack after the first 4 minutes of baking)
- Transfer baked crackers to a cooling rack, they will get crispier as they cool.
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*If the dough is too dry, add more water 1 teaspoon at a time. If it is too wet, add additional cassava flour 1 tablespoon at a time. Don’t worry, you cannot over work this dough!
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NOTE: Crackers that are thinner will start to brown. Adjust cooking time according to the thickness of your crackers.