From the October/November 2017 issue
Makes about 30


  • 1 cup Otto’s Naturals Cassava Flour
  • 1 TBSP finely chopped fresh rosemary
  • 1/2 tsp sea salt
  • 7 TBSP water
  • 3 TBSP extra-virgin olive oil
  • Coarse sea salt, for sprinkling


  1. Preheat the oven to 350ºF.
  2. Line 2 baking sheets with parchment paper.
  3. In a large bowl whisk together the flour, rosemary, and 1/2 teaspoon salt.
  4. Add the water and olive oil. Mix to form a dough. Knead in the bowl several times. Gather

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today