Cassava and Almond Crackers: Gluten Free and Vegan

I was at the grocery store and I came across a bag of cassava flour. I was intrigued by this product since I have read in magazines that it can be used in place of wheat flour as a gluten free substitute and it's mild in flavor. Since I had some soup in the refrigerator, I thought I would try making some crackers with this flour.

Cassava and Almond Crackers

1/2 cup water
3/4 cup cassava flour
3/4 cup almond flour
2 tbsp psyllium husk powder
2 tbsp flax seeds
2 tbsp sesame seeds
1 1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 tsp chopped fresh thyme or 1 tsp dried (optional)
2 tsp nutritional yeast
1/2 tsp smoked paprika

Place all the dried ingredients into a medium sized mixing bowl. Stir in the water, mix until a dough forms. The dough will be a bit soft. Cover the dough with plastic wrap and let the dough rest for 10 minutes. The psyllium husk and flax seeds will soak up the excess liquid. You can also make this a day in advance.

Once the dough is ready, place the dough between two pieces of parchment paper and roll the dough to 1/8 of an inch thick.

Cut the cracker dough into 1 inch squares. Place the crackers on a silicone or parchment paper lined baking tray. Place in a preheated 325 degree F oven for 10 minutes and lower the oven to 275 degrees F oven and bake for an additional 15 minutes or until the crackers are dry.

These crackers have a big crunch and a nutty flavor. You can serve them with your favorite cheese, dip or soup. I can't wait to experiment more with this cassava flour.