I’m kookoo for crackers. I love making them out of anything I have – grains, flours and definitely veggies. These ones are super simple; just pulse together and bake. Gluten free crackers are at your fingertips in no time.
I keep batches of these in the freezer so I have them at hand at all times. You should too.
Homemade Gluten Free Carrot Crackers
1/3 cup pepitas (pumpkin seeds)
1/3 cup cassava flour
1/4 tsp pink salt
1/3 cup grated carrots
2 tbls extra virgin olive oil
~1-2 tbls water, if needed
Pre-heat the oven to 300 and set a sheet pan in the oven.
In a small food processor, pulse the pumpkin seeds to break down. Pulse in the cassava flour, salt, grated carrots and olive oil.
Add a drizzle or two of water if needed to bring it together. Place the dough between two sheets of parchment and roll out to a thin-ish cracker thickness. Score the dough using a knife to make light markings for the cracker to break once cooked.
Carefully set the parchment on the heated sheet pan and bake until set (this might take an hour, but keep it low and slow for the best crunch) They will crisp up a bit once they cool. Try breaking a cracker off and letting it cool on the counter for a minute to see if it sets.
Store in an air tight container or freezer for longer life.
Options: try topping the crackers with flaky salt, or add in herbs like dried oregano, basil or ground cumin to change up the flavor.