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!)