I have had it in my mind to make cassava crackers for some time and I finally got to it this morning. This time I added tomato paste and oregano. They came out well but I confess I prefer my chilli lime seasoning. The spice can be varied to whatever takes your fancy.
Tomato Oregano Cassava Crackers
Ingredients
180 grams organic cassava flour
24 grams flaxseed, ground
1/2 tsp Himalayan pink salt
1/2 tsp organic garlic powder
1/4 tsp baking soda dissolved in 1/2 tsp fresh lime/lemon juice
2 tsp dried oregano (or 2 tbs chilli lime seasoning or seasoning of choice)
2 tbs avocado oil
3/4 cup filtered water
1 tbs organic tomato paste, no salt added (include with oregano or otherwise optional)
Method
Preheat oven to 150 c.
in a mid size bowl, combine the cassava flour, ground flaxseed, salt, garlic powder and oregano. Mix well. In a smaller bowl, add the water, oil and tomato paste. in a small dish, dissolve the baking soda in the lime/lemon juice.
Combine the wet and dry ingredients and mix to form a dough. Cut the dough in to two equal balls. On a sheet of baking paper, the size of your baking sheet, roll out one ball as thin as possible to cover the entire baking sheet. Roll out the second ball of dough the same way. Score the dough into squares and then triangles.
Bake both sheets for 40 minutes, switching the baking sheets’ positions half way. Take out of the oven and snap the crackers apart. If they are thinly rolled out, they may be done at this point. If thicker, put them back in the oven for another 10-15 minutes to cook through so they are crisp.
Enjoy with soup, salad, dips or stews. Or by themselves for a wee snack. Store in an airtight container in the food cupboard.