Cassava Flour Water Crackers (w/ Rosemary and Cracked Black Pepper) (Edit recipe)

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These Rosemary & Black Pepper Grain-Free Water Crackers are crispy, buttery, and perfect for anything you want to top them with. Gluten-free, Grain-Free, and paleo friendly yet so delicious they'll please even the pickiest of eaters. Great as appetizers, party snacks or anytime you're looking for a little salty crunch!

20 minutes

6 minutes to 8 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	18 g
Carbohydrates:	35 g
Protein:	9 g
Cholesterol:	45 g
Sodium:	270 mg
Fiber:	4 g
Sugars:	0 g
Calculated per serving.

Serves: 8

Ingredients

2.5 cups Cassava Flour
3/4 cup Unsalted Butter, divided (or olive oil)
1 tsp Salt
1 cup Water
2 tsp fresh Rosemary, finely chopped
1 tsp Ground Fresh Black Peppercorns

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees Fahrenheit.
In your food processor combine 2 1/2 cups Otto’s Naturals - Cassava Flour, 1/2 cup room temperature butter or oil, salt, water, rosemary, and black pepper. Process until a smooth dough is formed.*
Divide dough into 4 equal portions. Roll out one portion on a parchment paper until 1/16-inch thick and keep the other dough portions in the refrigerator until ready to use.
Cut into desired shapes using biscuit, cookie cutter, sharp knife or pizza cutter, leaving at least ¼-inch between crackers. Remove remaining scraps and combine with unrolled dough.
Prick each cracker using a fork (to avoid puffing). Melt remaining ¼ cup butter (or use olive oil) and gently brush on crackers. If desired, lightly salt the tops of the crackers. (We highly recommend this step!)
Bake at 400 degrees F on a middle oven rack for 6-8 minutes or until lightly brown and crispy. (We suggest turning your rack halfway through baking.)
Transfer baked crackers to a cooling rack. They will get crispier as they cool.
Continue with remaining dough.

Notes

*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! NOTE: Crackers that are thinner will start to brown. Adjust cooking time according to the thickness and size of your crackers.