In a large mixing bowl combine all the dry ingredients, including the seeds. Add the orange juice and olive oil, and knead until the ingredients are well combined. The dough should be soft and a little bit sticky, if it’s too sticky add a little bit of cassava flour. If it's too dry, add a little bit of orange juice. Cover with a clean kitchen towel and let it rest for 10-20 minutes.
Preheat the oven to 340°F.
Divide the dough into three chunks. Roll each chunk into a ball on baking paper, cover with another piece of baking paper and roll the dough into a ¼ inch (1cm) thick large semi- rectangle. Now this part is really important - use a fork (or a dough prickler) to poke holes all over the dough.
To trim the edges and cut into 2.5” x 2.5” squares or 2”x 3.5” rectangles, use a pizza or ravioli cutter or any cookie cutter of your choice.
Put on baking trays or sheets and bake for about 20-25 minutes – occasionally rotating the tray – or until the cookies are starting to get a nice tan. Remove the golden ones and continue to bake the rest. Let the cookies cool completely on a cooling rack before you put them in an airtight container or zip lock bag. They last up to one week (in our home they last a day).