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 the dough into a ball.
  5. Place between 2 sheets of parchment paper and roll out to about 1/8-inch thick.
  6. Cut out cracker shapes using a 2-1/2 inch round cookie cutter.
  7. Place the crackers on the baking sheets. (They can be placed close together as the crackers do not spread.) Sprinkle with coarse salt.
  8. Bake for 20 minutes, rotating the pans once halfway through, until crisp and lightly browned.
  9. Cool completely on the baking sheets.
  10. Store crackers in an airtight container at room temperature.