It’s so easy to buy gluten-free products while on our boat. Although great for emergencies, they are filled with unnecessary ingredients. I’ve made a point not to buy as much this boating season. I decided to use my delicious dips and spreads and make my crackers. These came out delicious and perfect. Plus, they last a week in a sealed container.
Check out these yummy dips and sauces to scoop up with these delicious crackers.
I used pecorino goat cheese, but parmesan will work as well. I added my own homemade fresh, dried Italian herb seasoning, but you can add any seasoning you like. My Rub-a-dub-dub rib seasoning makes a great smoky cracker, and my Za’ Atar Seasoning adds a bit more crunch. Are you looking for a great dip for guacamole? Then try using a fourth teaspoon of Mexican seasoning instead of the Italian seasoning. Click here for more seasoning suggestions.
Let’s get started!
These stay fresh and delicious for a week in an airtight container.
Cassava Flour Cheese Crackers
Ingredients
- Cracker:
- 2 1/2 cups cassava flour
- 1/2 cup olive oil1 cup water
- 3/4 cup shredded pecorino goat cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion salt
- 1/4 tsp red chili flakes
- 1/4 tsp Italian herb seasoning
- Topping:
- 1/4 cup olive oil
- 1/4 cup grated pecorino goat cheese
- 1/4 tsp of Himalayan salt
Directions
- Step 1 Crackers: Heat oven to 375 degrees. Combine all the cracker ingredients in a food processor or mix by hand in a medium bowl.
- Step 2 Roll the dough out between two pieces of baking paper 1/8 inch thick and into a square or rectangle.
- Step 3 Remove the top layer of baking paper.
- Step 4 Topping:
- Step 5 Use a cooking brush and paint the top of the dough evenly with the oil.
- Step 6 Sprinkle with Himalayan salt and grated pecorino cheese.
- Step 7 Using a pizza dough cutter slice the crackers into squares. The size is not relevant. You decide!
- Step 8 You can make an indent in the middle of each cracker using the small end of a chopstick. Or a fork with several indents. It’s up to you!
- Step 9 Lift the bottom layer of baking paper with the sliced crackers and set them on a cookie sheet.
- Step 10 Bake for 10-15 minutes until golden brown. Let cool for 15-20 minutes, then break the crackers where you sliced with the pizza cutter.
- Step 11 These stay fresh and delicious for a week in an airtight container.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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