Ingredients

The following ingredients have 72 Servings
  • ⅓ cup  coconut oil ((or butter - softened))
  • 2½ cups cassava flour
  • 1 cup yogurt
  • 1 tsp sea salt
  • 1½ tsp baking powder ((optional))
  • 2 cups sharp cheddar cheese ((shredded))
  • ½ cup sunflower seeds ((optional))
  • ¼ tsp cassava flour ((for dusting))

Instruction

  • In a stand mixer with a paddle attachment, whip the coconut oil or butter until fluffy.
  • Add the cassava flour, yogurt, salt, and baking powder and mix well until a soft dough ball forms.
  • Add the cheddar cheese and sunflower seeds to the dough and mix until well distributed throughout.
  • Take one piece of unbleached parchment paper and place on the counter.
  • Dust it with a little bit of flour.
  • Take a handful of the dough and pat flour on both sides as you mold it into a small square shape.
  • Place the dough in the middle of the parchment paper.
  • Take a new piece of parchment paper and place it on top of the dough.
  • With a rolling pin, roll the dough between the two pieces of parchment paper to the desired thickness.
  • Remove the top piece of parchment paper and using a knife or pizza cutter, cut the flattened dough into desired shapes (like squares!).
  • Place a piece of parchment paper on a baking sheet and lay the cut cracker dough out onto the baking sheet. They can be placed close together as they will not spread.
  • Bake in a 350°F oven for 10 to 15 minutes on one side, until they are golden brown.
  • Remove from oven and flip the crackers over.
  • Place back in the oven and bake an additional 10 to 15 minutes, or until desired crispness.
  • Cool on a wire rack and store in an airtight container in the fridge for up to two weeks (if they last that long!)