Note: Keep in mind that cassava flour absorbs more liquid than regular wheat flour.

• Preheat 375.
• Grease cookie sheets or baking trays.S
• Combine cassava flour, salt, baking, soda, onion powder, garlic powder, and smoked paprika until thoroughly combined.
  2 cups cassava flour, 1 tsp salt, 2 tsp baking soda, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp smoked paprika
• Next, add cheese and mix in well.
  1 cup Dubliner cheese
• Finally, add lemon juice to the water.
  1 tbsp fresh squeezed lemon juice, 1 cup of water
• Lastly, add lemon water and avocado oil to the dough.
  1/3 cup advocado oil
• Mix thoroughly and form into a ball.
• Knead for 3- 5 minutes.
• Divide the dough in half.
• Lay down two sheets of plastic wrap slightly overlapping. 
• Take half the dough and form into a rectangle and lay on top of plastic wrap.
• Lay down two more sheets of plastic wrap (slightly overlapping) and place it on top of the cracker dough.
• Roll into 1/8 inch.
• Remove the top plastic wrap layer.
• Using a pastry cutter and a ruler cut out squares or rectangles.
• Oil 2 or more baking sheet.
• Carefully lift the cut crackers off the plastic and place it onto the baking sheet.
• Cut into nice even sized shapes using a skewer poke two holes into the cracker this will give them the look of store-bought crackers.
• Bake 25 – 35 minutes or until slightly brown.
• Allow to cool then move to an airtight container.