6 tsp xanthan gum (This can be derived from wheat, corn or soy glucose, so if you have an issue with any of those, you can find a version that works for you or use guar gum in a 1–1. If you only have issues with gluten, the proteins are not used in production so this should be safe for you.)
4 tbsp avocado oil
2 tsp salt
1 handful cocoa nibs to sprinkle
1 cup water
Directions:
Heat oven to 450F. Combine dry ingredients and mix until even. Add wet ingredients and stir until it’s evenly wet. Use your hands to make the dough into a ball. It will be a bit sticky. Use tapioca flour lightly dusted on a surface and cut your dough in half. Knead in your alternate ingredients to make cheese crackers vs tomato basil, or ignore and make your own flavour. Form your dough into a square and roll out to 1/8 inch thick. Lightly brush with water and top with a bit of salt before cutting into squares, rectangles, or whatever. We used cookie cutters to theme some of ours. Prick the tops with a fork to avoid crackers being too chewy. Cook for 7–15 minutes on a parchment lined baking sheet depending on thickness.
