... And all things wellness!
Do you enjoy pancakes and eggs? Do you have your old sandwich maker lying around? If the answer is yes, you’re in for a real treat! This Grain-Free Pancake Pocket recipe is simple to make and extremely fun to eat!!! If you can prepare pancake …
Looking for a healthy, delicious treat that’s quick and easy to make and can easily travel with you wherever you go? You’ve found it! Paleo No-Bake Date Nut Balls!!! Sweetened only with dates, and made with all “real food” ingredients, this is a truly guiltless …
Have you ever tried Hamantaschen??? They’re the wonderful, triangle shaped pastries traditionally eaten on the Jewish holiday of Purim! Hamantaschen are named for Haman, the villain in the story of Purim. I thought it would be fun to make a gluten, grain, and dairy-free version of these delicious cookies out of cassava flour! (Because anyone who knows me knows I must make cassava flour versions of EVERYTHING I enjoyed before I cut out gluten from my diet.) Why should healthy eaters miss out??? With cassava flour, there’s literally zero deprivation as a grain-free, paleo eater!!! 😃 Thank you cassava flour!!! 🙏
Hamantaschen are especially fun because they can be stuffed with a variety of possible fillings! While I filled mine with strawberry and apricot fruit spreads, the possibilities are endless! Back in the day, they were originally filled with poppy seeds, but these days people make them with all sorts of fruit fillings, prunes, chocolate, nuts, dates, raisins, figs, caramel… you name it!! You can get pretty creative with Hamantaschen! But I’m keeping things super simple here.
(Makes 18-20, 3 1/2″ cookies)
*Click on any needed ingredient to purchase
-1 1/2 cups cassava flour (I use Otto’s Cassava Flour)
-1 cage-free egg (I use a small duck egg since I’m sensitive to chicken eggs, but either can be used)
-1/2 cup organic maple syrup
-1/2 teaspoon baking soda
-1/2 teaspoon xanthan gum
-1 teaspoon pink Himalayan salt (chosen for its high mineral content)
-2/3 cup organic vegetable shortening (I use Spectrum Organic Vegetable Shortening)
-1 teaspoon pure vanilla extract
-1/4 cup filtered water
-Jelly or jam of choice for filling (I chose St. Dalfour Strawberry and Apricot Fruit Spreads– because they contains no added sugar!)
-circle cookie cutter or round glass with 3 – 3 1/2″ circumference
-rolling pin
-cookie sheet
Purchase Otto’s Cassava Flour by clicking here:
Instructions:
-Preheat oven to 350 degrees
-Blend dry ingredients in a large bowl (cassava flour, pink Himalayan salt, baking soda, and xanthan gum) with a spoon.
-In a small bowl blend egg, maple syrup, vanilla, and vegetable shortening with an electric mixer.
-Add water and continue mixing, first with a spoon, and then with your hands until a dough is formed.
-Roll out dough between 2 pieces of parchment paper (to prevent dough from sticking to rolling pin) to about 1/8″ thick. If they’re too thick or thin, it will be difficult to form them into triangle shapes.
-Using a cookie cutter or glass, cut out 18-20 dough circles, re-rolling extra dough as needed until all dough is used.
-Place a spoonful of filling into the center of each dough circle. (I used St. Dalfour Strawberry Fruit Spread here.)
-Carefully begin folding the right end of each dough circle, while pinching it together between your thumb and forefinger, to form one corner of the Hamantaschen triangle. (see picture below)
-Then fold up the left side of the dough circle, using both hands to pinch dough together on each side to form the next 2 triangle corners. (See picture below.)
-Place each triangle Hamantaschen on a parchment lined cookie sheet.
-Bake at 350 degrees for 20 minutes.
-Enjoy!!!
Click here, or on the SHOP link in the menu bar above,to see the recommended pantry items and kitchen gadgets I personally use to make Crazy For Yuca recipes. Check out the yuca/cassava snacks – all personally taste tested and approved by me and my family!
By ordering recommended products through our website we get a small commission which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional cost to you. All recommended products are ones that meet my own personal standard for high quality and clean eating that I use in my own kitchen. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Have you ever tried Hamantaschen??? They’re wonderful, triangle shaped pastries traditionally eaten on the Jewish holiday of Purim! Hamantaschen are named for Haman, the villain in the story of Purim. I thought it would be fun to make a gluten, grain, and dairy-free version of these delicious cookies out of cassava flour! Because anyone who knows me knows I must make cassava flour versions of EVERYTHING I enjoyed before I cut out gluten from my diet. Why should healthy eaters miss out??? With cassava flour, there’s literally zero deprivation as a grain-free, paleo eater!!! I filled mine with St. Dalfour Fruit Spread. What will you use to fill yours???
Preheat oven to 350 degrees
Blend dry ingredients in a large bowl, including cassava flour, pink Himalayan salt, baking soda, and xanthan gum.
In a second bowl blend egg, maple syrup, vanilla, and palm shortening with an electric mixer.
Add the contents of the two bowls together, along with the water, and blend until a dough is formed. (Full blending will likely require using your hands if you do not have a stand mixer.)
Roll out dough between 2 pieces of parchment paper (to prevent dough from sticking to rolling pin) to about 1/8″ thick. If dough is too thick or thin, it will be difficult to mold the circles created into triangle shapes.
Using a cookie cutter or glass, cut out 18-20 dough circles, re-rolling extra dough as needed until all dough is used.
Place a spoonful of filling into the center of each dough circle.
Carefully fold the right end of each dough circle while pinching it together between your thumb and forefinger to form one corner of the Hamantaschen triangle.
Then fold up the left side of the dough circle, while using both hands to pinch dough together on each side, forming the next 2 triangle corners.
Place each filled, Hamantaschen triangle on a parchment lined cookie sheet.
Bake at 350 degrees for 20 minutes
Allow to cool before enjoying these delicious treats!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
I can’t think of any better way to say Happy Chanukah than with Cassava Latkes!!! (Although they’re also the perfect appetizer or side dish any day of the year!) These latkes are crispy on the outside, and slightly chewy in the very center. DELICIOUS! These Cassava …
Looking for a scrumptious, fudgy, brownie recipe? Look no further! These Chocolate Chip Peppermint Brownies are not only AWESOME, they’re gluten, grain, dairy, and soy-free! The peppermint adds an extra holiday feel, but these can be made any time of year! Not a …
Nothing says Fall like the smell of apples and cinnamon! And there’s nothing cozier than snuggling up with a baked apple crumble on a chilly day! This Apple Cassava Crumble is so quick and easy to make! Perfect for your next brunch, snack, dessert for Thanksgiving (or any time!) It’s not only DELICIOUS, but healthy as well! (But we don’t have to tell anyone!) Made with fresh apples, pumpkin pie spice, a hint of coconut sugar, and cassava flour, this treat is not only gluten-free, but grain-free, paleo, nut-free, and refined-sugar free! So feel free to eat all you want!!!
I use Otto’s Cassava Flour to make this Apple Cassava Crumble, and for all my baking! It tastes great (truly indistinguishable from wheat flour,) is certified gluten-free, non-GMO and paleo, and is made by upholding the highest standards.
See: About Cassava (Yuca) Flour for more information about this incredible flour!
CLICK LINK BELOW TO ORDER YOUR OWN BAG OF OTTO’S CASSAVA FLOUR SO YOU CAN MAKE SCRUMPTIOUS GLUTEN-FREE, GRAIN-FREE Apple Cassava Crumble!
-5 organic apples – peeled, cored, and cut into chunks
-juice of 1 large organic lemon – 3 tablespoons
-2 teaspoons pumpkin pie spice (I use Primal Palate Pumpkin Pie Spice.)
-1/4 teaspoon pink Himalayan salt
-1/2 cup Otto’s Cassava Flour
-1/4 cup coconut sugar
-2 teaspoons cinnamon (I use Primal Palate Pumpkin Pie Spice. Check out Primal Palate Seasonings below.)
-1/4 cup organic coconut oil – melted
-Optional: 1/4 cup Unsalted Dry Toasted Pecans (omit for nut-free option) I use Trader Joe’s brand.
Check out Primal Palate’s Pumpkin Pie Spice, Cinnamon, Apple Pie Spice, Gingersnap and other amazing seasonings and spice blends by clicking here.
Check out this Primal Palate Three Pack! A necessity for all your holiday baking!
-Preheat oven to 425 degrees.
-Peel, core, and cut apples into chunks.
-Place apple chunks in a bowl, then and add lemon juice, pumpkin pie spice, and pink Himalayan salt. Blend until apples are evenly coated.
-Place apple mixture into a baking dish (I used a 10″ round shallow CorningWare quiche pan.) Spread out evenly.
-In a separate bowl, add cassava flour, coconut sugar, cinnamon, and melted coconut oil. Mix until thoroughly blended and crumb-like.
-Sprinkle crumb mixture evenly over apples.
-Optional: Sprinkle with Unsalted Dry Toasted Pecans, if desired. I meant to add the pecans, but forgot to this time 🙁
-Place into preheated oven and bake at 425 degrees for 25-30 minutes, until apples become soft and everything starts bubbling.
-Serve and enjoy!!!
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*By ordering recommended products through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. I only recommend products that I’ve personally tried, use in my own kitchen, and believe are high quality products. Thank you so much for supporting Crazy For Yuca’s efforts to bring you the latest yuca/cassava recipes!
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This Apple Cassava Crumble is not only healthy and delicious, but so quick and easy! It's great for brunch or as a dessert! Made with fresh apples, pumpkin pie spice, a hint of coconut sugar, and cassava flour, this treat is not only gluten-free, but grain-free, paleo, dairy-free, non-gmo, and refined-sugar free! But I promise, it's so scrumptious no one will suspect it's made of all good-for-you ingredients! It can be our little secret.
Preheat oven to 425 degrees.
Place apples chunks into a bowl.
Add lemon juice, pumpkin pie spice, and pink Himalayan salt. Blend until apples are evenly coated.
Place apple mixture into a baking dish (I used a shallow 10" round CorningWare dish.) Spread apples out evenly.
In a separate bowl, add cassava flour, coconut sugar, cinnamon, and melted coconut oil. Mix until thoroughly blended and crumb-like.
Sprinkle crumb mixture evenly over apples.
Place into preheated oven and bake for 25-30 until apples become soft and everything starts bubbling.
What can be easier than that!!!
Disclaimer– At Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Nothing says Fall like homemade pumpkin pie! Just because you’re gluten or dairy-free doesn’t mean you should miss out! These delicious, adorable Cassava Flour Pumpkin Tartlets rival any pumpkin pie out there! Made with Otto’s Cassava Flour, they’re not only gluten-free, but grain-free and paleo …
Creamy, whipped Yuca Mash! Simple, healthy, and made with all “real food” ingredients!!! What can be better than that? Oh, maybe that it’s Paleo, low glycemic, non-GMO, non-inflammatory, as well as Whole30 and autoimmune protocol approved!! Not sure what yuca is??? It’s a root vegetable, …
What’s more fun than strawberry shortcake?… Strawberry Short-Crepe Cream on Top!!! This beautiful gluten, diary, and refined sugar-free dessert is made simply by layering Grain-Free Crepes, scrumptious homemade Strawberry Jam, organic fresh strawberries, and Coconut Cream! It’s the perfect dessert, brunch dish, or birthday cake for any healthy eater! So much fun to make and eat!!! While this Strawberry Short-Crepe Cream on Top is super low in sugar, it really satisfies one’s sweet tooth!
This post includes a great recipe for Strawberry Chia Seed Jam by Lexi from LexisCleanKitchen.com. Why buy prepared jellies or jams when homemade, low sugar jam is this simple to make? Thank you Lexi for this incredible, healthy recipe!
Crepe Ingredients: (makes six 8 inch crepes)
-1/2 cup tapioca flour – (I use Bob’s Red Mill Tapioca Flour)
-2 Tbsp Cassava Flour – (I use Otto’s Cassava Flour)
-4 organic, cage-free eggs (I use duck eggs since I’m sensitive to chicken eggs. Both work perfectly!)
-2 Tbsp coconut oil – melted (I use Nutiva Organic, Unrefined, Virgin Coconut Oil)
-1/2 tsp pure vanilla extract (I use Simply Organic Pure Vanilla Extract)
-2 Tbsp almond milk (Cow’s milk can be used if a dairy option is preferred.)
-1/4 tsp pink Himalayan salt (While any salt can be used, I use pink Himalayan salt because of its high mineral content.)
Strawberry Jam Ingredients:
-organic strawberries
-raw organic honey or maple syrup
-lemon juice
–chia seeds (I use Trader Joe’s Organic Chia Seeds.)
*Check out Lexi’s super simple recipe by clicking here: Strawberry Chia Seed Jam. She also has variations for blueberry and mango! If you haven’t checked out LexisCleanKitchen.com yet, you’re in for a treat!!!
Coconut Cream Ingredients:
-1 13.5 oz can organic coconut cream – chilled in refrigerator overnight or at least 8 hours. (I use Trader Joe’s Organic Coconut Cream) If coconut cream is not available, 2 or 3 cans of full fat coconut milk can also be used. Use only the coconut cream solids. Save coconut milk for another use.
-1 tsp pure vanilla extract (Optional – adds great flavor, but will taint pure white color of cream) (I use Simply Organic Pure Vanilla Extract)
-2 tsp coconut sugar (I use Nutiva Organic Coconut Sugar)
Simply click on the ingredients listed in recipe above to be brought to that pantry item on Amazon. By purchasing products through our affiliate links we get a small commission which helps to support the maintenance of Crazy For Yuca at no additional cost to you. All recommended products are ones that meet my high standards for quality, and are used in my own kitchen. Thank you for supporting the efforts of CrazyForYuca.com to bring you the lastest yuca/cassava recipes when you shop online through our site!
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Crepe Instructions:
Melt coconut oil.
Place melted coconut oil into mixing bowl along with eggs, vanilla, and almond milk. Blend thoroughly.
Heat a frying pan on medium heat. (No need to use a non-stick pan or oil. These crepes will not stick to pan!)
Pour batter, about 1/4 cup at a time, into ungreased, heated frying pan. In order to make thin, circle-shaped crepes, pour batter slowly into the center of pan and use the back of the spoon or ladle in a circular motion to spread the batter evenly. *Don’t be discouraged if the first crepe sticks to the pan or is irregularly shaped. That is typical until you get the hang of it.
Cook on first side for about 1 minute, until batter solidifies.
7. Flip and cook for an additional 30-60 seconds. Crepes should be slightly browned.
*Note: These crepes can be made ahead and placed in the refrigerator or freezer and later made into your Strawberry Short-Crepe Cream on Top. They can be quickly reheated from frozen in a toaster oven for 3-5 minutes, a microwave for 30-45 seconds, or by being left on counter to defrost.
Check out St. Dalfour brand strawberry fruit spread by clicking the picture below. It’s made with all natural ingredients including strawberries, sweetened only with grape and date juice concentrates, fruit pectin, and lemon juice.
Coconut Cream is quick and easy to make. It’s an awesome option for Vegan and dairy-free eaters who enjoy a dollop of whipped cream on their desserts!
Coconut Cream Instructions:
3. Spoon coconut cream solids into chilled bowl (leaving behind any liquid coconut milk.)
4. Using an electric mixer with chilled beaters, gradually increase speed from low to high. Beat until peaks form. This takes about 3-4 minutes.
5. Add sugar and vanilla, and beat until fully combined. 
1. Place one crepe on desired serving plate.
2. Spread jelly and cut-up organic strawberries on top of crepe.
3. Place a second crepe on top, and spread coconut cream and fresh strawberries on second crepe.
4. Alternate layers of crepes, strawberry jam, and coconut cream until you run out of crepes.
5. Top with additional strawberry jam, fresh strawberries, and a dollop of coconut cream.
Note: Use a very thin, sharp knife to cut into servings.
Enjoy!
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for healthy pantry items, yuca snacks, and kitchen gadgets I personally use to make Crazy For Yuca recipes in my kitchen!
All personally taste tested and approved by myself and my family! For a detailed description of recommended yuca/cassava chips, see my post The Perfect Yuca Chip!
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What's more fun than strawberry shortcake?... Strawberry Short-Crepe Cream on Top!!! This beautiful gluten, diary, and refined sugar-free dessert is made simply by layering Grain-Free Crepes, scrumptious homemade Strawberry Jam, organic fresh strawberries, and Coconut Cream! It's the perfect dessert, brunch dish, or birthday cake for any healthy eater! So much fun to make and eat!!! While this Strawberry Short-Crepe Cream on Top is super low in sugar, it really satisfies one's sweet tooth!
Spoon coconut cream solids (not any liquid coconut milk) into chilled bowl.
Using an electric mixer with chilled beaters, gradually increase speed to high, and beat until peaks form. This takes about 3-4 minutes.
Add sugar and vanilla and beat until fully combined.
Place one crepe on desired serving plate.
Spread jelly and cut-up organic strawberries on top of crepe.
Place a second crepe on top, and spread coconut cream and fresh strawberries on second crepe.
Alternate layers of crepes, strawberry jam, and coconut cream until you run out of crepes.
Top with additional strawberry jam, fresh strawberries, and a dollop of coconut cream.
Enjoy!
Note: Use a very thin, sharp knife to cut into servings.
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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Grain-Free Crepes are quick and easy to prepare, and lots of fun to eat! They can be filled with almost anything – whether sweet or savory! With a fruit filling, such as strawberry jam, they’re perfect for entertaining guests for brunch, or as a sweet …
How do you like your Avocado Toast? Slathered in guacamole? With organic turkey bacon and tomatoes? With a sunny side up egg? – with a broken yolk dripping down your toast… No matter how they’re garnished, they are a truly special treat! Made on top …
I call this recipe Mandel Bread / Biscotti because there’s little (if any) difference between these 2 cookies. I want everyone to feel free to enjoy them – no matter one’s heritage, or holiday celebrating. With both Passover and Easter coming within the next week, these will be an excellent addition to any holiday dessert table! While delicious on their own, they’re especially fun to dip into coffee or tea!
Both mandel bread and biscotti are traditionally twice-baked, once as a loaf and then again after being sliced. This is what makes them especially crunchy, as opposed to a more cakey cookie. Because the moisture is baked out of them, they can be made days ahead and retain their freshness, especially if kept in an airtight container at room temperature. (Unfortunately, I can’t report how long exactly this recipe will stay fresh since we gobble them up way too quickly!!!)
This recipe is kosher for Passover, as it’s grain and dairy-free, and doesn’t contain any leavening. It’s made of only a few simple, whole-food ingredients and no refined sugar. The main ingredient is cassava flour, which is a welcome change during the 8 days of Passover when EVERYTHING is made of matzo!
Cassava (a.k.a. yuca) is the incredibly versatile root vegetable that is the focus of this blog. Yuca/cassava is gluten-free, grain-free, nut-free, Vegan, Paleo, Whole30 approved, soy-free, and typically considered safe for those following an autoimmune protocol (AIP friendly.) (Note: this recipe is not nut-free, as almond flour and slivered almonds are added.)
Click link : Getting to Know Yuca (Cassava.)
Click link: Buying, Storing, Peeling, and Cooking Yuca (Cassava.)
Cassava flour is a whole-food flour made simply by drying and grinding the white flesh of peeled yuca/cassava root. With its neutral taste and similar consistency to wheat flour, it’s easily substituted for wheat flour (or matzo cake meal) in this recipe.
Click link: Getting to Know Cassava (Yuca) Flour
I use Otto’s Cassava Flour for all my baking. It can be found in specialty stores or online here by clicking the link below.
By ordering Otto’s Cassava Flour and other recommended products through our website we get a small commission which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional cost to you. All recommended products are ones that I personally use in my own kitchen. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
These are incredibly simple to make and delicious to eat!
The word mandel means almond, and biscotti are traditionally made with nuts, so I chose Almond Mandel Bread / Biscotti as the basic version of this recipe. I’ve also included chocolate chip and cinnamon variations below. YUM!!! Feel free to play around with different extracts and add ins to create your own personal favorite.
Makes 16 pieces (About 5″ long x 3/4″ high)
Ingredients:
1 1/3 cup Otto’s Cassava Flour
2/3 cup almond flour
4 teaspoons potato starch
2/3 cup avocado oil
2 cage-free eggs
2/3 cup organic maple syrup
2 teaspoons almond extract
1/2 teaspoon pink Himalayan salt
1/2 cup slivered almonds
Directions:
Preheat oven to 350 degrees. In a large bowl blend dry ingredients, including Otto’s Cassava Flour, almond flour, potato starch, and salt. In a second bowl blend wet ingredients, including avocado oil, egg, almond extract, and maple syrup. Combine contents of two bowls by adding wet ingredients to dry ingredient bowl. Blend thoroughly. Mix in slivered almonds.
Line a baking sheet with parchment paper. Divide dough in half. With moistened hands, form 2 loaves on parchment lined baking sheet. To ensure even baking, make certain thickness of loaf is even throughout.
Place on middle rack of preheated oven (set to 350 degrees) and bake for 30 minutes. Remove from oven and allow to cool for 5 minutes. 
Using a spatula, carefully place each loaf onto a cutting board. Using a fine, sharp knife, slice into cookies. Carefully place cookies back on parchment lined baking sheet, cut-side down, and place back into oven for an additional 15 minutes to dry and lightly brown. (Check after 10 minutes to ensure cookies aren’t burning.)
Once edges brown, remove from oven and allow to cool.
Enjoy!!
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For the chocolate chip version, simply swap out the slivered almonds for dairy-free chocolate chips! I use Enjoy Life Dark Chocolate Morsels. or Pascha Organic Dark Chocolate Chips (55% or 85% cacao.) They’re both gluten, dairy, soy, and nut-free! Check them out by clicking link below!
Mini Enjoy Life Semi-Sweet Morsels can also be used.
For the cinnamon version, swap out the almond extract for vanilla extract and leave out the slivered almonds. Add 1 teaspoon cinnamon to batter, and sprinkle additional on top.
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I call this recipe Mandel Bread / Biscotti because there's little (if any) difference between these 2 cookies, and I want everyone to feel free to enjoy them - no matter their heritage, or holiday celebrating. They are Kosher for Passover, but would be an excellent addition to one's Easter dessert table as well! While delicious on their own, they're especially fun to dip into coffee or tea! These cookies are twice-baked, once as a loaf, then again after being sliced. This is what makes them especially crunchy. Since the moisture is baked out of them, they can be made days ahead and retain their freshness, especially if kept in an airtight container at room temperature. (I can't report exactly how long they stay fresh since we gobble them up too quickly to know!!!) The main ingredient is cassava flour, which is a welcome change during the 8 days of Passover when EVERYTHING is made out of matzo!
Preheat oven to 350 degrees.
In a large bowl blend dry ingredients, including Otto's Cassava Flour, almond flour, potato starch, and salt.
In a second bowl blend wet ingredients, including avocado oil, egg, almond extract, and maple syrup.
Combine contents of two bowls by adding wet ingredients to dry ingredient bowl. Blend thoroughly.
Mix in slivered almonds.
Line a baking pan with parchment paper.
Divide dough in half and place each half on parchment lined baking sheet.
With moistened hands, form 2 loaves. To ensure even baking, make certain thickness of loaf is even throughout.
Place on middle rack of preheated oven and bake for 30 minutes.
Remove from oven and allow to cool for 5 minutes.
Using a spatula, carefully place each loaf onto a cutting board.
Using a fine, sharp knife, slice each loaf into approximately 8 cookies (loaf can easily crumble if not careful.)
Carefully return sliced cookies to parchment lined baking pan, repositioning them so they're cut-side down.
Place back into oven for an additional 15 minutes to dry and slightly brown. (Check after 10 minutes to make sure they aren't burning.) Once edges brown and cookies harden, remove from oven and allow to cool.
Enjoy!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
