Thyme & Rosemary Cassava Crackers
Prep Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: varies
Ingredients
2 cups cassava flour
1/3 cup EVOO (plus more for brushing on top)
1/2 teaspoon sea salt or flaked salt (plus more for topping)
2 teaspoons rosemary (dried or fresh)
2 teaspoons thyme (dried or fresh)
About 1 cup warm water (or more if needed)
Method
Preheat oven to 300
Mix flour and salt
Add oil to water and stir before adding to dry ingredients
Continue to slowly add water until dough isn’t crumbly, then start to use hands to bring dough together. Shouldn’t be too sticky or crumbly, should be able to knead like pie crust.
Add herbs into dough and knead together.
Split into two balls (will need 2 baking sheets).
Place dough on piece of parchment paper and place another piece on top. Roll dough out with rolling pin until very thin - the thinner the crispier!
Take off top sheet, dust with olive oil and add sea salt. (Flaky salt or pink salt)
Use pizza cutter or knife to make cut lines but then just bake as is, you’ll break apart post baking.
Place one rack in top 1/3 of oven and one rack on bottom 1/3 of oven.
Bake @ 300 for 45-60 mins (or longer as needed) Just keep an eye on them. Edges crisp up quicker, just break those off and continue to bake until the middle crackers are done.
Should be hard and crispy and able to easily break apart.
(Any herbs or spices would be great!)