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; the dough should hold together when you pinch it. Place the dough between two sheets of parchment paper and roll out to a thin-ish cracker thickness. Score the dough using a knife (basically make markings in the dough to form the cracker shape and it will help these break apart in that form once cooked.)
Carefully set the parchment on the heated sheet pan and bake until set (this might take an 30-60 minutes depending on your oven, but keep it low and slow for the best crunch) The crackers will crisp up a bit once they cool. Break a cracker off and let it cool on the counter for a minute to see if it the it’s crispy enough.
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.
Note: preheating the sheet pan helps to ensure even baking and a crispy crust, but you can skip this step if preferred.0