These homemade crackers are low-carb, vegan and paleo, seasoned with oregano and tomato. Perfect for entertaining dips, even better than store bought crackers!
1¼ cups (180g) Cassava flour
1/4 cup (24g) golden flaxseed meal optional*
1/2 teaspoon fine Himalayan salt
1/2 teaspoon garlic powder optional
1/8 teaspoon baking soda
1/4 teaspoon cream of tartar **
3 teaspoons dried oregano optional
6 tablespoons (78g) olive oil
8 tablespoons (108g) water
1 tablespoon (20g) tomato paste optional
Preheat the oven to 150°C.
In a large bowl mix together the dry ingredients: cassava flour, flaxseed meal, salt, garlic powder, baking soda, cream of tartar and oregano.
In a separate bowl whisk together the wet ingredients: olive oil, water and tomato paste.
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.
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 and oregano. Store in an airtight container at room temperature or in the fridge.
*Adding flaxseed meal is optional. It gives the crackers a more wheat-like taste and does not affect the texture of the crackers if you omit it.
**Adding baking soda and cream of tartar is the same as adding baking powder. You can substitute these two ingredients for ½ teaspoon baking powder. Store-bought baking powder usually contains other ingredients that are not healthy like cornstarch, aluminum, and other additives I try to stay away from. So I make my own with baking soda and cream of tartar.