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It’s time for holiday snacking!

I’m always bummed waiting around for holiday meals to finish cooking, or standing around at the office waiting for the party to start and not having anything to snack on! Feeling left out, especially at parties that have been so much a part of my holiday traditions, has probably been the hardest part of eating Paleo and AIP. I can stick to my lifestyle eating habits without cheating because I know cheating will make me feel worse, but the feeling left out part is the pits!

I was so bummed, in fact, that I decided I needed to make some AIP Saltine Crackers.

Well, I accidentally overcooked a cassava flour tortilla and made a crunchy chip, so I thought, well, cassava must be a good base for a cracker! It’s funny how baking mistakes usually lead me to creating more awesome recipes!

And sure enough, it is perfect for a saltine!

These crackers are the Paleo version of your childhood snack. They are crisp, yet soft, and salty. I love pairing them with a dip, like a creamy artichoke dip I whipped up for Thanksgiving (recipe coming soon!), or with a little bit of Paleo jam on top! So tasty.

Cassava flour isn’t terribly new to the Paleo baking world, but it’s getting better known because of a small business called Otto’s! They sell online and in many stores right now (check out their locations here) and will be in Whole Foods soon! The best deal is to purchase directly from their website, even amazon can’t beat their prices! Click the photo below to check them out. (If you’re new to cassava flour, try out the 5 lb bag, and then when you are in love you can start buying the 25 lb bag!)

If you are nervous working with new Paleo flours, you might want to check out my Paleo Conversion Charts!

Paleo Saltine Crackers (AIP friendly)

Ingredients:

• 2 cups cassava flour
• 2 tsp salt (depending on taste)
• 2/3-1 cup water (depending on elevation!)
• 1/3 cup olive oil
• 1 tbs rosemary or other herb of choice (optional)

Directions:

1. Mix cassava flour and salt in a small mixing bowl.
2. Add water and olive oil into cassava flour mix and mix throughly.
3. When liquid and dry ingredients are mix, begin to mold the dough into a ball. If it doesn’t stick together well, add a little more water (1 tbs at a time). You don’t want it too wet, but too dry is also a problem!
4. Take 1/3 of the dough and place it on a large sheet of parchment paper, and place another large sheet above it.
5. Roll the dough out until it is thin (1/8″). Remove top parchment paper. This might take some real elbow grease, but just keep at it!
6. Score dough into squares with a knife, cutting equal strips down, and then squares across.
7. Slide parchment paper with dough on top onto a baking sheet. Bake in the oven at 375 for 15-20 minutes, or until edges begin to be a golden brown then remove and cool.
8. Repeat for remaining dough. Makes about 50-100 small crackers.