... And all things wellness!
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.
There are endless ways to enjoy yuca/cassava, as it’s eaten in so many parts of the world in various different ways! Attieke is fermented, grated cassava. It’s a staple street food of the people who live along the Ivory Coast of West Africa. Attieke is …
Pasta made from cassava flour! Dreams really do come true!!! I couldn’t be more excited to add this homemade Cassava Flour Fresh Pasta to my yuca/cassava repertoire! I’ve been meaning to create a pasta recipe, but I’ve been too caught up in all my other …
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 as well! Sprinkle with your favorite toppings to add even more fun! I love them topped with mini dairy-free chocolate chips and chopped pecans! Healthy and scrumptious!!!
-1 can organic pumpkin – BPA free (15 oz) (not pumpkin pie filling)
-1/2 cup organic coconut milk
-3 cage-free eggs
-1 teaspoon vanilla extract
-2 tablespoons pumpkin pie spice
-1/3 cup organic maple syrup
-pinch pink Himalayan salt
Optional toppings – chopped pecans and/or Enjoy Life Mini Semi-Sweet Chocolate Chips
*Inspiration for this pumpkin pie filling came from Downshiftology – Paleo Pumpkin Pie. I love Lisa’s choice of healthy, whole-food, gluten and dairy-free ingredients! I just tweaked the proportions a bit, then added my own toppings.
-1 1/2 cups Otto’s Cassava Flour
-3 tablespoons organic maple syrup
-1 cage-free egg (I use a duck egg since I’m sensitive to chicken eggs. Either works perfectly.)
-1/2 cup Spectrum Organic Vegetable Shortening
-1/2 teaspoon xanthan gum
-1/2 teaspoon baking soda
-1 teaspoon pink Himalayan salt (my preference because of its high mineral content.)
-1/2 cup filtered water
-mini muffin tins
-3 inch diameter, round cookie cutter (or cup/glass with a 3 inch diameter)
Blend all pumpkin pie ingredients together using an electric mixer including canned pumpkin, organic coconut milk, vanilla extract, maple syrup, pumpkin pie spice, and salt.
-In a large bowl, whisk cage-free egg. Add maple syrup and blend thoroughly.
-Add Otto’s Cassava Flour, xanthan gum, salt, baking soda, and Spectrum Organic Vegetable Shortening and water. Blend into a dough, first by mixing with a spoon and then using your hands to fully incorporate ingredients. (A stand mixer can also be used.)
-If dough is too dry, add additional water, 1 tablespoon at a time. If dough is too wet, add additional cassava flour, 1 tablespoon at a time.
-Roll out dough between 2 pieces of parchment paper to about 1/8 inch thickness.
-Using cookie cutter or cup, cut out 36 dough circles. Repeated rolling and collection of the scraps will be needed to attain the 36 dough circles.
-Preheat oven to 375 degrees
-Carefully fit dough circles inside muffin tins to create mini tart shells.
-Fill each mini tart shell with pumpkin filling.
-Optional: Sprinkle top of filled tartlet with chopped pecans, Enjoy Life Mini Chocolate Chips or both!!!
-Bake at 375 degrees for 20 minutes, until pumpkin filling sets and dough slightly browns.
Enjoy your Cassava Flour Pumpkin Tartlets plain!
With chopped pecans!
With Enjoy Life Mini Chocolate Chips (Dairy-free)
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Cassava Flour Pumpkin Tartlets with chopped pecans and Enjoy Life Mini Chocolate Chips!
My personal favorite – pecans and chocolate chips!!!
*By ordering recommended products through affiliate connections on 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. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
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What 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! Sprinkle with your favorite toppings. I love them topped with mini dairy-free chocolate chips and chopped pecans!
In a large bowl, whisk cage-free egg. Add maple syrup and blend thoroughly.
Add Otto's Cassava Flour, xanthan gum, salt, baking soda, and Spectrum Organic Vegetable Shortening and water. Blend into a dough, first by mixing with a spoon and then using your hands to fully incorporate ingredients. (A stand mixer can also be used.)
If dough is too dry, add additional water 1 tablespoon at a time. If dough is too wet, add additional cassava flour 1 tablespoon at a time.
Roll out dough on parchment paper to 1/8 inch thickness.
Using cookie cutter or cup, cut out 36 dough circles. Repeated rolling and collection of the scraps will be needed to attain the 36 dough circles.
Preheat oven to 375 degrees
Carefully fit circles inside muffin tins to create mini tart shells.
Fill each mini tart shell with pumpkin filling.
Optional: Sprinkle top of filled tartlet with chopped pecans, mini chocolate chips or both!!!
Bake at 375 degrees for 20 minutes, until pumpkin filling sets and dough slightly browns.
Enjoy your Cassava Flour Pumpkin Tartlets!
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 like to think of Baked Stuffed Yuca as healthy stromboli – an Italian inspired gluten and grain-free yuca dough rolled around all “real food” nutritious ingredients! They can be made vegan by filling them with only veggies. I filled these with organic grass-fed beef, …
These baguettes are AMAZING! You’d never guess they’re gluten-free! And they’re super simple to make! Perfectly crispy on the outside and soft and airy on the inside – just like good bread should be! I had to make it for myself after watching Jules Shepard …
Everything is awesome with chocolate – am I right??? These Chocolate SunButter Pinwheel Cookies are a variation of my Strawberry Almond Butter Pinwheel Cookies (which are great even without chocolate!) Not only is this variation gluten, grain, dairy, and soy-free, but can be made nut-free as well! These Pinwheel Cookies are made with Pascha Chocolate, a brand known for their high quality, allergen-free chocolate, and SunButter, which is simply sunflower seeds pulverized into a creamy spread. Rolled into a “pinwheel” design, then topped with roasted sunflower seeds (or nuts,) these cookies are not only scrumptious, they’re full of healthy, “real food” ingredients! Fun, delicious, and a gorgeous treat to serve for your next brunch, or as a dessert any time!
*Any nut butter can be used instead of SunButter if nuts are preferred and tolerated.
*Printer-friendly recipe below*
Click on any needed non-perishable ingredient listed below to order online:
Ingredients for cassava flour dough:
-1 1/2 cups Otto’s Cassava Flour
-2 tablespoons organic 100% maple syrup
-1 organic, cage-free egg (I use duck eggs since I’m sensitive to chicken eggs, but either can be used.)
-1/2 teaspoon baking soda (I use Bob’s Red Mill)
-1/2 teaspoon xanthan gum (I use Bob’s Red Mill.)
-1 teaspoon pink Himalayan salt
-1/2 cup Spectrum Organic Vegetable Shortening
-1/2 cup filtered water
It’s available in small specialty markets or online here.
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
Spectrum Organic Vegetable Shortening. Click picture below to check it out:
Ingredients for filling:
-1/2 cup Organic SunButter (a nut-free, creamy spread made from pulverized sunflower seeds.) *Almond or peanut butter can also be used if nuts are tolerated.
-1/4 cup sunflower seeds. (I use Trader Joe’s Roasted, Unsalted Sunflower Seeds.)
-1 teaspoon cinnamon – divided (I use Primal Palate Cinnamon.)
-1/2 cup melted chocolate. (I use Pascha Organic Dark Chocolate Baking Chips – either 55% cacao or 85% depending on the palate of my audience.) The higher the cacao, the less sweet the cookie. 55% is most typical of the sweetness of the average chocolate chip. Pascha chocolate chips even come in 100% cacao!
Topping ingredients:
-1 organic cage-free egg (for an egg wash.) Whisk, then brush over rolled-up cookies to give them a golden color when baked.
-1/4 cup sunflower seeds (I use Trader Joe’s Roasted, Unsalted Sunflower Seeds.)
-1/4 teaspoon cinnamon (I use Primal Palate Cinnamon.)
To make cassava flour dough: In a large bowl, blend Otto’s Cassava Flour, baking soda, xantham gum, and salt. In a second bowl, whisk egg, then add organic maple syrup and water. Combine contents of the two bowls. Add Spectrum Organic Vegetable Shortening and blend until a dough is formed. Once mixing with a spoon becomes too difficult, use hands to fully incorporate ingredients. (A stand mixer can also be used.)
Making dough into Pinwheel Cookies: Divide dough into 2 equal balls. Roll out each dough ball between 2 pieces of parchment paper to form the base of the Pinwheel Cookies.
Spread half of the Organic SunButter (1/4 cup) on top of each piece of rolled-out dough, leaving a 1/2 inch plain edge along one side. (This will prevent filling from overflowing over the top of the pastry when being rolled up.)
Place half of the melted chocolate (1/4 cup) directly on top of the Sunbutter for each of the two rolled-out pieces of dough.
Sprinkle each rolled-out dough with half of the cinnamon, and half the roasted sunflower seeds (or nuts.)
Starting with the end where the SunButter and chocolate were spread right up to the edge, tightly roll dough from one end to the other like a jelly roll. I find it helpful to lift parchment paper to guide the dough. *Make sure to roll up your pinwheel cookies before allowing the chocolate to dry and become stiff.
Ensure that pinwheel log is rolled-up as tight as possible (no air within the log.)
Wrap Chocolate SunButter Pinwheel Cookie logs tightly in either parchment or plastic wrap and place in freezer for one hour. (I prefer using the same parchment I just used to roll out dough. This prevents waste as well as provides a non-toxic wrap for my logs as compared to plastic wrap.) Placing Pinwheel logs into the freezer is needed to firm up ingredients so they will hold their shape during slicing into individual cookies. This will enable the creation of the pinwheel design. If sliced at room temperature, layers blend together during slicing. If frozen for longer than 1 hour, dough becomes brittle and crumby during slicing. If this occurs, simply leave log out on the counter for a few minutes before continuing to slice.
Remove logs from freezer, unwrap and place on cutting board. Use a sharp knife to slice each log into 12 Chocolate SunButter Pinwheel Cookies. Test readiness for slicing by starting at one end (since each end is unlikely to form a perfect pinwheel design.) It’s the proper temperature for slicing when a sharp knife easily slices through log without the dough crumbling or log losing its shape.
Place Pinwheel Cookies onto a cookie sheet lined with parchment paper. (The same piece of parchment can be wiped clean and re-used.)
Whisk an egg and brush top of each cookie with egg wash. Sprinkle with cinnamon and top with sunflower seeds.
Lay each cookie down, pinwheel design facing up (and down) during baking.
Place in a preheated oven and bake at 350 degrees for 20-25 minutes, until edges begin to brown.
Enjoy as a delectable dessert or as a pastry at your next brunch!
These Chocolate SunButter Pinwheel Cookies freeze well – to be honest my husband and I love eating them right out of the freezer – FROZEN!
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, and shipping is always free. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Everything is awesome with chocolate - am I right??? These Chocolate SunButter Pinwheel Cookies are a variation of my Strawberry Almond Butter Pinwheel Cookies (which are great even without chocolate!) Not only is this variation gluten, grain, dairy, and soy-free, but can be made nut-free as well! They're made with Pascha Chocolate, a brand known for their high quality, allergen-free chocolate, and SunButter, which is simply sunflower seeds pulverized into a creamy spread. (Any nut butter can also be used if nuts are tolerated.) Rolled into a "pinwheel" design, then topped with roasted sunflower seeds (or nuts,) these cookies are not only scrumptious, they're full of healthy, "real food" ingredients! Fun, delicious, and a gorgeous treat to serve for your next brunch, or as a dessert any time!
In a large bowl, blend Otto's Cassava Flour, baking soda, xanthan gum, and salt.
In a second bowl, whisk egg, then add organic maple syrup and water.
Combine contents of the two bowls, then add Spectrum Organic Vegetable Shortening. Blend until a dough is formed. (Once mixing with a spoon becomes too difficult, use hands to fully incorporate ingredients. A stand mixer can also be used.)
Divide dough into 2 equal balls. Roll out each dough ball between 2 pieces of parchment paper to form the base of the Pinwheel Cookies.
Spread half of the Organic SunButter (1/4 cup) on top of each piece of rolled-out dough, leaving a 1/2 inch plain edge along one side. (This will prevent filling from overflowing over the top of the pastry when being rolled up.)
Place half of the melted chocolate (1/4 cup) directly on top of the Sunbutter for each of the two rolled-out pieces of dough.
Sprinkle each rolled-out dough with half of the cinnamon, and half the roasted sunflower seeds (or nuts.)
Starting with the end where the SunButter and chocolate were spread right up to the edge, tightly roll dough from one end to the other like a jelly roll. I find it helpful to lift parchment paper to guide the dough.
Note: Make sure to roll up your pinwheel cookies before allowing the chocolate to dry and become stiff. Ensure that pinwheel log is rolled-up as tight as possible (no air within the log.)
Wrap Chocolate SunButter Pinwheel Cookie logs tightly in either parchment or plastic wrap and place in freezer for one hour.
Remove logs from freezer, unwrap and place on cutting board. Use a sharp knife to slice each log into 12 Chocolate SunButter Pinwheel Cookies. Test readiness for slicing by starting at one end (since each end is unlikely to form a perfect pinwheel design.) It's the proper temperature for slicing when a sharp knife easily slices through log without the dough crumbling or log losing its shape.
Place Pinwheel Cookies onto a cookie sheet lined with parchment paper.
Whisk an egg and brush top of each cookie with egg wash. Sprinkle with cinnamon and top with sunflower seeds.
Lay each cookie down, pinwheel design facing up (and down) during baking.
Place in a preheated oven and bake at 350 degrees for 20-25 minutes, until edges begin to brown.
Enjoy as a delectable dessert or as a pastry at your next brunch!
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.
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 do you get when you take cassava flour and a bunch of nuts and seeds? Delicious, nutritious Paleo Nut and Seed Bars!!!! These bars have just enough sweetness, without being overly sweet. Cassava flour is a low-glycemic, non-inflammatory starch, while nuts and seeds provide …
Bring the campfire home with Oven Baked S’mores Bars! These were created as a surprise birthday “cake” for my daughter who is gluten and dairy-free! She isn’t a fan of typical cake so I wanted to come up with something special. (Mission accomplished!!!) Years ago, my daughters both loved making a dessert called S’mores Brownies. It consisted of a brownie bottom with melted marshmallows on top. I took that inspiration and set out to make a delicious, grain-free, graham cracker-like cookie crust using Otto’s Cassava Flour and all “real food” ingredients. This delectable cookie crust is then topped with dark chocolate bars, then a jumble of mini marshmallows, chocolate chunks, and crumbled cookie crust! Once heated, the toasted marshmallows, melted chocolate, and cookie crust meld perfectly together! 😍 Total heaven!!! 🙌🏻
From the look on my daughter’s face while eating it, and the number of times she thanked me profusely for making this, I think I knocked it out of the ballpark on this one!!! The whole family devoured it! Total crowd pleaser!!! 😀😀😀
I served this Oven Baked S’mores hot (which was AMAZING!!!!) and was later surprised to see that it was also awesome cool. The marshmallows got all toasty, which made them a bit crispy on the outside and gooey on the inside! Mixed with the melted chocolate and soft cookie base, it was truly dessert perfection!!!
*Printer-friendly version below*
-3 cups Otto’s Cassava Flour
-4 organic, cage-free eggs (I use duck eggs, but chicken eggs can also be used)
-1 1/3 cup organic coconut oil – melted
-2 cups organic maple syrup
-4 teaspoons pure vanilla extract
-1 tablespoon ground cinnamon
-2 teaspoons xantham gum
-1 teaspoon pink Himalayan salt
–parchment paper (I prefer using parchment for toxin-free, non-stick baking, and easy clean up.)
Need Otto’s Cassava Flour? Click here to check it out!
-6 Trader Joe’s 72% Cacao Dark Chocolate Bars (They come in packs of 3 at store, or buy online in bulk here.)
-2 cups Dandies All Natural Mini Vanilla Marshmallows (Gluten-free, Vegan, Non-GMO, Kosher) Click here to order.
-1 cup Enjoy Life Semi -Sweet Mega Chunks (100% real chocolate, Gluten-Free, Dairy-Free, Non-GMO, Kosher, Nut-Free, Soy-Free) Click here to order. 
*Note: Most non-perishable ingredients for this recipe can be purchased online by clicking the pictures or ingredients listed above, or by clicking the shopping tab at the top of the page.
By ordering recommended products through links on our website we get a small commission which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Preheat oven to 375 degrees.
In a large bowl, blend Otto’s Cassava Flour, pink Himalayan salt, cinnamon, and xantham gum.
In a second bowl, blend maple syrup, melted coconut oil, eggs, and vanilla.
Add wet ingredients to dry ingredient bowl and mix until fully combined. It should be the consistency of cookie dough.
Line a 9×11 inch baking pan with parchment paper. (This step is optional, but allows for easy clean up, as well as non-toxic, non-stick baking without the need to grease the pan.) Choose a baking pan that’s deep enough to hold the 3/4″ crust as well as the toppings which will be added after baking.
Spoon 3/4 of dough into parchment lined pan (reserving 1/4 of dough to make a second, thinner crust) and press down so dough forms an even cookie crust about 3/4″ thick.
Dough pressed to bottom of pan to form cookie crust – before baking
Bake at 375 degrees for 20-25 minutes until edges become slightly brown and a fork stuck into center comes out clean.
Baked cassava flour cookie crust. Notice bottom crust thickness – about 3/4″
Take the reserved 1/4 of the dough and place it into same sized, parchment lined pan, creating a second cookie crust that’s about 1/4″ thick (about the thickness of a graham cracker.) This cookie crust will later be broken into chunks and spread on top of the thicker crust along with chocolate chucks and marshmallows. If 2 equal sized pans aren’t available, bake the first crust, remove from pan, then bake second crust in the same pan.
Bake second, thinner cookie crust at 375 degrees for 10-12 minutes.
Here I’m holding up the baked, thinner cookie crust to display thickness.
With baked bottom cookie crust on parchment inside the pan, break apart dark chocolate bars into pieces and spread them evenly over crust.
Break thinner crust into pieces.
Scatter mini marshmallows, Enjoy Life Mega Chunks, and cookie crust pieces all over bottom cookie crust and chocolate bar pieces.
Place back into oven and bake for about 10 minutes, until marshmallows slightly brown.
Remove from oven.
Eat immediately for an authentic melty, gooey S’mores experience, or allow to cool for more of a cookie bar/candy experience. Both options are scrumptious!!!!
Note: If needed, the cookie crusts can be made ahead and kept in the refrigerator for a few days until you’re ready to fully assemble and heat these Oven Baked S’mores Bars.
S’mores Cookie Bars just before going into the oven for the final bake!
Oven Baked S’mores – right out of the oven and ready to be cut into bars.
Close-up on the melted chocolate oozing out of the crevices! Truly irresistible!!!
Enjoy!!!
One last bite! (I’m literally drooling thinking back to this moment!)
For yuca snacks, pantry items, and kitchen gadgets I personally use to make Crazy For Yuca recipes in my own kitchen.
Bring the campfire home with Oven Baked S'mores Bars! This graham cracker-like cookie crust is made with Otto's Cassava Flour and all "real food" ingredients. This delectable cookie crust is then topped with dark chocolate bars, a jumble of mini marshmallows, chocolate chunks, and more crumbled cookie crust! Once heated, the toasted marshmallows, melted chocolate, and cookie crust combine perfectly, creating a scrumtious taste sensation! A real crowd pleaser!!!
Line a 9x11 inch baking pan with parchment paper. (This step is optional, but allows for easy clean up, and non-toxic, non-stick baking without the need to grease the pan.) Choose a baking pan that is deep enough to hold the 3/4" crust as well as the toppings which will be added later.
Spoon 3/4 of dough into parchment lined pan and press down so dough forms an even cookie crust about 3/4" thick. (I use my hands for this.)
Bake at 375 degrees for 20-25 minutes until edges become slightly brown and a fork stuck into center comes out clean.
Take the reserved 1/4 of the dough and place it into same sized pan, creating a second cookie crust that's about 1/4" thick (about the thickness of a graham cracker.) This cookie crust will later be broken into chunks and spread on top of the thicker crust along with the chocolate and marshmallows. If 2 equal sized pans are not available, bake the first crust, remove from pan, then bake second crust in same pan.
Bake second, thinner cookie crust at 375 degrees for 10-12 minutes.
With the bottom cookie crust and parchment inside pan, break dark chocolate bars into pieces and spread them evenly over crust.
Break thinner crust into pieces and set aside.
Scatter mini marshmallows, Enjoy Life Mega Chunks, and cookie crust pieces all over bottom cookie crust and chocolate bar pieces.
Place back into oven and bake for about 10 minutes, until marshmallows slightly brown.
Remove from oven.
Eat immediately for an authentic melty, gooey S'mores experience, or allow to cool for more a cookie bar/candy experience!
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.
Have you tried Yuca Chips yet??? If not, maybe this post will inspire you. They’re crispy, crunchy, and DELICIOUS! While my Perfect Yuca Chip recipe is AWESOME, you likely don’t have time to break out the mandolin every time you’d like a snack. And since …
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 …
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 treat any time. They can also be used in place of bread to roll up meats, salads, nut butters, cheese, or anything desired! Since they’re made with tapioca and cassava flours they’re naturally gluten-free, grain-free and Paleo-friendly. They’re so delicious, no one will ever guess they’re healthy!
This post includes a great recipe for Strawberry Chia Seed Jam” by Lexi from LexisCleanKitchen.com. Why buy store-bought jellies or jams when homemade, low sugar jam is this simple to make? Thank you Lexi for this incredible, healthy recipe!
While this Strawberry Crepe is super low in sugar (it only contains a little honey in the jam) it really satisfies one’s sweet tooth!
Have fun adding your favorite fillings to these grain-free crepes and share your ideas and comments below, or tag me on instagram @CrazyForYuca and include #CrazyForYuca.
Servings: Six 8 inch crepes
Crepe Ingredients:
-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 Coconut Oil)
-1/2 tsp pure vanilla extract (*Omit if using a savory filling)
-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.)
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.
Cook on first side for about 1 minute, until batter solidifies. (See picture below.)
7. Flip and cook for an additional 30-60 seconds. Crepes should be slightly browned.
Eat immediately with desired toppings, such as the Strawberry Chia Seed Jam below. Crepes can be stored in the refrigerator or freezer for future use in an airtight bag or container.
*Note: These crepes can be quickly reheated from frozen in a toaster oven for 3-5 minutes or microwave for 30-45 seconds. Enjoy!
Strawberry Jam Ingredients:
-organic strawberries
-raw organic honey or maple syrup
-lemon juice
-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!!!
No time to make Grain-Free Crepes and Strawberry Chia Seed Jam?
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.
Shop online now for ingredients needed to make Grain-Free Crepes With Strawberry Jam by clicking pictures of needed pantry items below.
By purchasing items 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 I use 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!
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!
Grain-Free Crepes are quick and easy to prepare, and lots of fun to eat! They're perfect for entertaining guests for brunch, or as a dessert any time. Since they're made with tapioca and cassava flours they're naturally gluten-free, grain-free and Paleo-friendly. They're so delicious, no one will every guess they're eating healthy! These crepes can be filled with any number of things! See full post for a link to a super easy Strawberry Chia Seed Jam by LexisCleanKitchen.com.
Have fun adding your favorite fillings to these grain-free crepes and share your ideas and comments below, or tag me with your crepe pictures on instagram @CrazyForYuca and include #CrazyForYuca.
Melt coconut oil.
Place melted coconut oil into mixing bowl along with eggs, vanilla, and almond milk. Blend thoroughly.
Add tapioca flour, cassava flour, and pink Himalayan salt. Blend until smooth.
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.
Cook on first side for about 1 minute, until batter solidifies. Flip and cook for an additional 30-60 seconds. Crepes should be slightly browned.
Eat immediately with desired toppings, or store crepes in the refrigerator or freezer for future use in an airtight bag or container. These crepes can be quickly reheated from frozen in a toaster oven for 3-5 minutes or microwave for 30-45 seconds.
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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.
This guilt-free lasagna has everything that makes lasagna yummy, yet no gluten, grain, or dairy to trigger many common food sensitivities. It’s even Paleo and Whole30 compliant! Who ever thought one could say that about lasagna??? While it may be a bit unconventional, this lasagna …
What’s a Southwestern Egg Roll? Think Chinese egg rolls, only the inside is a burst of spicy Southwestern flavored chicken and veggies! WHAT AN AMAZING IDEA!!! I only wish I thought of it! This recipe is courtesy of The Modern Cavegirl from Heart & Bones …
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 of a Garlic Yuca Flatbread, this gluten-free, grain-free avocado toast is perfect for your next brunch, or whenever you want to give yourself an extra special breakfast.
Ingredients needed: (Adjust depending on the number of servings desired.) This recipe makes 4 individual pizza crusts (about the size of a dinner plate) or 12 ovals (as pictured below.) Note: I like to make a batch of these flatbreads (since it takes a bit of time and effort) and have them in the freezer rolled out and ready for future use. Simply pull out of freezer and bake for 20-30 minutes whenever you want a little Garlic Yuca Flatbread, Avocado Yuca Toast, or pizza in a hurry. These are AWESOME even without the avocado!
Your flatbreads can be custom sized and shaped to your preferences. For Avocado Yuca Toast I make mine oval shaped, about 5″ by 7″.
To make the flatbreads, check out my post, including step by step instructions here –
Ingredients needed:
-3 large organic avocados
-2 tablespoons organic sweet onion – finely chopped
-1 organic tomato – chopped
-1-2 organic lemons – juiced
-1/2 teaspoon pink Himalayan salt (While any salt can be used, I use pink Himalayan salt for all my cooking and baking because it contains 84 minerals and elements. What an easy way to boost wellness in a world where the typical diet is deplete of needed minerals!)
For step by step directions click link to my Guacamole post here.
Once Garlic Yuca Flatbread has baked, add desired amount of Guacamole.
Customize your Avocado Yuca Toast with any additional toppings desired! Here, I added 1 strip of cooked, diced Applegate Farms Organic Turkey Bacon, some organic sliced heirloom cherry tomatoes, and a sprinkle of red pepper flakes. YUM!!!
My absolute favorite Avocado Yuca Toast for breakfast includes a sunny side up egg right on top! Nothing beats a broken yolk dripping all over my breakfast! It just pops it up to a whole new level for me!!!
Enjoy!!!!
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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 I use in my own kitchen. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
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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.
Who doesn’t love a salty hot pretzel??? As a gluten-free eater I thought I’d never have one again, until now! These Grain-Free Soft Pretzels are THE REAL DEAL!!! They’re made with Otto’s Cassava Flour, so they’re naturally gluten and grain-free! With all “real” whole …
Nothing says Easter like decorated eggs! And nothing says “fun celebration” like hand pies!!! Did you love Pop-tarts as a kid? If the answer is “yes”, you’ll adore these Easter Egg Hand Pies – with a delectable flakey crust on the outside, and sweet fruit …
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.
It’s time to plan your Passover menu! Why not decrease the grains this holiday with Grain-Free Cassava Flour Matzo Balls? They will be adored by your gluten-eating and gluten-free guests alike! (I had a little trouble stopping myself from eating them all before getting a …
While I usually incorporate yuca (a.k.a. cassava) into typical American food as a way to make gluten-free cooking more diverse and less restricting, today I’m excited to share a traditional recipe showing how yuca is eaten in another part of the world. This recipe for …
I’m making this banana bread as I type up this post, and the incredible aroma as it’s baking has taken over the house! I can’t wait for it to cool off so I can take my blog pictures and dig in!!! Whether made into muffins or loaves, this recipe is the perfect gluten-free, grain-free, nut-free, dairy-free, soy-free, healthy breakfast, snack, or dessert any time! They’re just sweet enough, without being overly sweet. This banana bread is my husband’s absolute favorite! I like to make a batch, then throw them in the freezer so they’re available any time.
Go Nuts with Gluten-Free Grain-Free Banana Bread / Muffins!
While this recipe is amazing without nuts, adding your favorite nut is a great way to boost the protein, Omega-3 fats, fiber, and minerals in your diet, all while enjoying a scrumptious piece of banana bread or muffin!
If you haven’t tried cassava flour yet, you’re missing out! (FYI – yuca and cassava are different names for the same root vegetable.) Cassava flour is a relatively new flour that has emerged in the gluten-free, Paleo, and autoimmune protocol worlds in recent years. It’s a whole-food, non-GMO flour made simply by drying and grinding the white flesh of the peeled yuca root. Since yuca has a low glycemic index of 46, it will not spike blood sugar the way many other gluten-free flours can. It’s therefore considered safe for diabetics.
It can be used in place of wheat flour in most recipes to create grain-free treats with all the goodness expected of wheat flour. It has a neutral taste and a texture similar to wheat flour (not grainy like some nut flours.) It’s finer than wheat flour; a bit like powdered sugar in that if mixed too vigorously it creates a “flour cloud” over the bowl. It’s dryer than wheat flour, so recipes often need a bit more liquid.
I use Otto’s Cassava Flour for all of my baking since it tastes great, is certified gluten-free, non-GMO and Paleo, and is made upholding the highest standards. See About Cassava (Yuca) Flour for more information.
By ordering Otto’s Cassava Flour 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. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
This recipe makes 20 muffins or 2 loaves
Ingredients:
-2 cups Otto’s Cassava Flour
-2 tablespoons organic coconut flour (I use NOW Foods Organic Coconut Flour.)
-1 teaspoon baking soda (I typically use Bob’s Red Mill baking soda because they mine their sodium bicarbonate directly from the ground in it’s natural state, while many other brands use a chemical reaction process (1.))
-¼ teaspoon pink Himalayan sea salt (I use pink Himilayan sea salt for all cooking and baking because of its high mineral content.)
-4 cage-free eggs – room temperature (I use duck eggs since I’m sensitive to chicken eggs. Both chicken and duck eggs work perfectly!)
-2 cups mashed, ripe organic bananas (About 4-5 bananas)
1 cup organic maple syrup -room temperature
-½ cup organic applesauce – no sugar added
-1/3 cup organic coconut oil – melted ( I use Nutiva Organic Coconut oil)
-1 tsp organic vanilla extract
–baking cups – If making muffins.
parchment paper – If making loaves
-Optional: Add pecans and/or walnuts – reserving some to sprinkle on top of muffin or loaf.
How nutty are you??
Directions:
Preheat oven to 350 degrees.
In a large bowl blend dry ingredients including Otto’s Cassava Flour, coconut flour, baking soda and pink Himalayan sea salt . In a second bowl, combine wet ingredients including eggs, mashed bananas, maple syrup, applesauce, coconut oil, and vanilla. Combine ingredients from the 2 bowls by adding wet ingredients to the dry, then stir just until moistened. (*Over-blending may cause your banana bread to be gummy.)
Optional – Add chopped pecans and/or walnuts, stirring just enough to blend.
Spoon batter into muffin tins lined with baking cups or into 2 loaf pans lined with parchment paper.
Optional: Sprinkle additional nuts on top for added crunch and a truly spectacular looking muffin or loaf!
For muffins: Bake at 350 degrees for 25-30 minutes, or until a fork inserted into the center of a muffin comes out clean.
For loaves: Bake at 350 degrees for about 50 minutes.
Notes: These freeze well.
Gluten-Free Grain-Free Banana Bread
Gluten-Free Grain-Free Banana Muffins (With and Without Nuts)
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Whether made into muffins or loaves, this recipe is the perfect gluten-free, grain-free, nut-free, dairy-free, healthy breakfast, snack, or dessert any time! They're just sweet enough, without being overly sweet. Go nuts and add pecans and/or walnuts to boost the protein, Omega-3 fats, fiber, and minerals of this delicious treat! Make a batch, then throw them in the freezer so they're available any time.
In a large bowl mix together dry ingredients including Otto's Cassava Flour, coconut flour, baking soda and pink Himalayan sea salt until well combined.
In a second bowl combine eggs, mashed bananas, maple syrup, applesauce, coconut oil, and vanilla.
Place blended wet ingredients into dry ingredient bowl and stir just until moistened. (*Over-blending may cause your banana bread to be gummy.)
Spoon batter into muffin tins lined with baking cups or 2 loaf pans lined with parchment paper.
If desired, sprinkle additional nuts on top for added crunch and a truly spectacular looking muffin!
Bake muffins at 350 degrees for 25-30 minutes, and loaves for 45-55 minutes, or until a fork inserted into the center comes out clean.
Notes: Freeze well. Defrost quickly at room temperature or in microwave for about 30 seconds.
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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.
This is no ordinary chocolate chip cookie! While it has chocolate chips, it also has dried cherries, cinnamon, and is made from naturally gluten-free cassava flour! They’re soft-baked, with a melt-in-your-mouth crumbly texture, and just enough maple syrup sweetness. These are my go-to cookie when …
Have you tried baking with cassava flour yet? If not, this is the perfect cookie recipe to get you started! Whether you’re gluten-free, or just want to eat less grain, these cassava flour Strawberry Almond Butter Pinwheel Cookies are fun to make and to eat! …
I’ve been busily perfecting my yuca chips! I tried fresh vs. frozen yuca, paper thin vs. slightly thicker slices, pan frying vs. oven baking, and 4 different seasoning variations! If you ask me, they’re all pretty terrific! But if I had to choose a favorite, this recipe using fresh, finely sliced, pan fried yuca is a cut above the rest! These chips are an incredibly satisfying, crispy, salty, gluten-free snack! (I guess it’s no surprise that frying in oil is delicious!) My daughter describes these homemade Yuca Chips as seeming like a cross between a potato chip and a pita chip in consistency, and insists that they’re WAY better than any store bought ones she has tried.
As a kid I remember making homemade potato chips with my mom a few times and they just couldn’t be beat! (Until now!!!!)
I got inspired to buy a mandoline to make these thin, crispy chips (after trying to slice my yuca as thin as possible and really only succeeding in making very thin fries.) Don’t get me wrong – they were DELICIOUS, but not really a thin, crunchy “chip.”
I bought the Oxo Good Grips V-Blade Mandoline Slicer. I chose this one because it was BPA free, had a few different thickness settings, can cut straight slices, crinkle cuts, or julienne strips, has a setting where the blade is safely tucked away, and folds away for easy storage. It was so much fun to use to make The Perfect Yuca Chip!
It helps to have a long handled metal mesh skimmer to flip and remove chips from the pan to protect against getting burned by hot oil. A metal spatula can also be used. If you need one, click link below.
Ingredients: (Full printer friendly recipe below)
-1 pound fresh yuca (Fresh yuca can be found in some larger grocery stores, and in Latin and Asian grocery stores.) I always buy a little more than a recipe calls for just in case I find black steaks in the white flesh upon peeling. It’s important to buy very fresh yuca, as it doesn’t last long after harvesting. Make sure fresh roots are firm (no mushy spots.) See: Buying, Storing, and Peeling Fresh Yuca for tips.
–avocado oil (I use Chosen Foods 100% Pure avocado oil.) I prefer avocado oil for almost all my cooking because it’s neutral tasting, is full of healthy anti-oxidants, won’t cause systemic inflammation like most vegetable oils do, and has a high smoke point (which makes it ideal for cooking involving high heat like frying.) *Do not use olive oil to fry your yuca chips! See Healthy Eating Tip below for more details.
-fresh ground black pepper
Have some fun trying different seasoning variations!
Not only can the seasonings be switched up, but the amount used can be customized to accommodate any palate. My family had a ball doing a 4 seasoning variation taste test, and here’s what we concluded:
Trader Joe’s Chile Lime Seasoning – Voted #1 seasoning variation by my family! Everyone agreed that the burst of lime flavor is AWESOME!!! While there’s a hint of chile flavor, it’s extremely mild – not spicy at all. It’s the perfect balance of tangy and zesty!
Trader Joe’s Onion Salt – Also LOVED by my family as a top choice seasoning variation, and my personal favorite! The combination of onion powder, dried scallions and garlic powder give these a sour cream and onion type taste (a flavor that the two of us who are gluten and dairy-free haven’t experienced in years!) YUMMY!!!
Trader Joe’s Lemon Pepper with a pinch of pink Himalayan salt is a very tasty option. It has a more full bodied flavor than salt and pepper alone, with the added pleasure of a hint of lemon and pepper flavor. Not overpowering at all.
Salt and pepper – We all agreed that yuca chips are delicious with salt and pepper alone. These are a simple classic which highlights the taste of the yuca, which has a delicious hint of sweetness.
Any way you slice them, Yuca Chips are fun to make and to eat!
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Fresh yuca looks a bit like an elongated sweet potato with a much thicker peel and a waxy coating (which is added to help preserve its shelf-life.)
Step 1: Peel fresh yuca. With a very sharp knife or vegetable peeler, fully remove peel. I like to use a knife to remove the majority of the peel and then go over it with a vegetable peeler to get any remaining fragments. See: How to Peel Fresh Yuca for tips and more detailed instructions.
Note: Do not eat raw yuca. Yuca contains a cyanogenic glycoside called linamarin, located mostly in the outer peel. This is why the peel must be removed before yuca is cooked or eaten. Once yuca is peeled and cooked it’s perfectly safe to eat, as these steps eliminate all linamarin. There’s no need for concern; there’s cyanogenic glycoside in many commonly eaten foods, such as almonds, lima beans, flax seeds, bamboo shoots, and apricots. In small doses, this compound is not only safe, but is beneficial for our health.
See: Getting to Know Yuca (Cassava) for more info.
Step 2: Cut peeled yuca in half (horizontally, so there are 2 equal sized pieces.)
Step 3: Slice yuca into “chips” using a mandoline. If you don’t have a mandoline, slice yuca with a vegetable peeler, or very sharp knife. The thinner the slice, the crispier the chip! If using a mandolin, put it on the thinnest setting and choose a straight v-blade.
Yuca can either be sliced into circles, or from top to bottom, making long chips!
Step 4: Place about an inch of avocado oil on the bottom of a large frying pan and heat on high.
Step 5: Once hot, place yuca slices into avocado oil – do not overlap. (The oil is hot enough when the first yuca slice sizzles upon entering oil.) It works best to pan fry in batches, as chips cook very quickly. *Be careful not to get splattered by hot oil!
Step 6: Flip chips. Pan fry for about 1 minute, until yuca begins to brown and curl up at the edges. Depending on the amount of oil in the pan, flipping chips halfway through may be needed to ensure even browning on both sides. Yuca chips cook very quickly so keep a constant eye on the pan. Flip using a metal spatula or long handled metal mesh skimmer to avoid getting scalded by hot oil.
Step 7: Once browned, remove yuca chips using metal mesh skimmer or slotted spatula, allowing excess oil to drain back into pan. (Beware – the hot oil might melt plastic utensils!)
Step 8: Place chips on paper towel to absorb excess oil.
Step 9: Immediately sprinkle with salt and pepper, or your favorite seasoning. See recommended seasoning variations below.
My favorite variation is Trader Joe’s Onion Salt – It’s a combination of granulated onion, granulated garlic, minced onion, kosher salt, green onion and dried chives! YUM!!! It just pops these yuca chips to a whole new level!
Enjoy this mouth-watering, salty, crunchy, satisfying treat!
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Artisan Tropic Cassava Strips are an excellent, truly classic yuca chip. Very similar to potato chips. They’re made just like I make mine, by thinly slicing the whole yuca root, cooking in oil (they use non-hydrogenated palm oil) and adding sea salt. Cassava Strips are non-GMO, vegan, certified Paleo and gluten-free, contain no preservatives, and are made in a peanut and tree nut-free facility. Click below to check them out.
Siete makes AMAZING yuca/cassava chips, which they call Grain Free Tortilla Chips. They come in 3 flavors: sea salt, lime, and nacho. They’re all gluten, dairy, and soy free! I love them all, but my absolute favorite is the lime flavor! The nacho ones taste more like the Herr’s Ketchup Chips that my kids used to be obsessed with than a true nacho flavor, but they’re still delicious. They are made with cassava flour (not sliced, whole cassava root) and then formed into triangle shapes. These chips melt in your mouth, kind of like a Pringle. I love that Siete makes these chips with avocado oil (See healthy eating tip below – as this is the healthiest high heat cooking oil.) Be careful, they’re totally addictive! Here’s a link to a 3 flavor sampler pack, but you can also buy just one flavor.
Cassava Crunch is another awesome yuca/cassava chip! Plant Snacks created these delicious gluten-free, non-GMO, grain & corn free, Paleo, trans fat free chips with no preservatives and no artificial flavors or colors. The ingredients are simply dried yuca/cassava root, sunflower oil, sesame seeds, nutritional yeast and sea salt. These ingredients are mixed together and formed into a square chip (about 1″ square.) They’re salty and crispy with a definite sesame flavor. Very unique and delicious! Check them out by clicking the link below.
Cassava Crunch comes in 5 flavors. Click the link below if you’d like to try them all! (Note: some flavors include dairy.)
Jans Root Chips (Jalapeno Cassava Chips, 3 oz)
By ordering recommended products through links on our website we get a small commission which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
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With a sharp knife or vegetable peeler, remove bark-like peel from fresh yuca. (See: How to Peel Fresh Yuca)
Cut peeled yuca in half horizontally, and soak in a bowl of water for 20 minutes. (This step further removes any remaining linamarin, which will otherwise be eliminated during frying.) Discard water.
If you have a mandoline, put it on the thinnest setting and choose a straight V-blade. Slice peeled yuca into circles, or from top to bottom for long, chips. If you don’t have a mandoline, yuca can be thinly sliced with a vegetable peeler, or very sharp knife. The thinner the slice, the crispier the chip!
Place about an inch of avocado oil on the bottom of a large frying pan and heat on high.
Once hot, place yuca slices into oil - do not overlap. (The oil is hot enough when the first yuca slice sizzles upon entering oil.) It works best to pan fry in batches, as chips cook very quickly. *Be careful not to get splattered by hot oil!
Pan fry for about 1 minute, until yuca begins to brown and curl up at the edges. Depending on the amount of oil in the pan, flipping the chips halfway through may be needed to ensure even browning on both sides. Yuca chips cook very quickly so keep a constant eye on the pan.
Once browned, remove yuca chips using a metal mesh skimmer or slotted spatula, allowing excess oil to drain back into the pan. (The hot oil might melt plastic utensils.)
Place chips on paper towel to absorb excess oil.
Immediately sprinkle with pink Himalayan Sea Salt and a pinch of pepper - to taste.
Variation: Immediately sprinkle with Trader Joe's Onion Salt and pink Himalayan sea salt - to taste.
Enjoy!!
Variations: Sprinkle with Trader Joe's Chile Lime Seasoning, Trader Joe's Onion Salt, or Trader Joe's Lemon Pepper. These chips can be seasoned with any spice that you enjoy - so start experimenting! Comment at the bottom of the post or tag me with your pictures on Instagram @CrazyForYuca to tell me about your perfect chip creation!!
A word on frying: If you are like me, frying is like "a four letter word!" You avoid it as part of your healthy lifestyle. While that is typically true for me, I read a great post by Alton Brown which helped me to make these chips less oily. (See Alton Brown's post Fry Hard Transcript.) In a nutshell, he says the keys to frying without absorbing oil into food are to pat food dry before placing into oil, and to fry just until the sizzle stops. While the sizzling/bubbling is happening, moisture is being expelled from the food. Once bubbling stops, moisture and fat are being absorbed by food. SO INTERESTING!! Also, do not cover pan. Covering causes steam and condensation within pan which will create soggy, oily chips.
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Healthy Eating Tip: Start using avocado oil, especially for cooking involving high heat.
Avocado oil has a very neutral flavor and is a healthy addition to both raw and cooked meals. For high heat cooking like frying, it’s critical to use oils with a high smoke point (the temperature at which an oil breaks down under heat.) Avocado oil has the highest smoke point of any cooking oil. It’s able to remain stable at temperatures up to 520 degrees! This is very important, as when cooking oils are heated above their smoke point they degrade into free radicals. This causes systemic inflammation, damage to cell membranes, healthy cholesterol and collagen, and even attacks our DNA! Avocado oil not only doesn’t break down and harm the body in these ways, it actually helps to prevent physical aging and chronic diseases like heart disease, stroke, cancer, and Alzheimers. While many oils increase systemic inflammation in the body, avocado oil helps to decrease inflammation as a result of its high levels of monounsaturated fats, oleic acid, carotenoids, lutein, vitamin E and phytosterols. It has even been shown to increase nutrient absorption. Making the simple swap to avocado oil is a simple step toward greatly improving one’s health (1, 2.) I use Chosen Foods 100% Pure Avocado Oil.
*Never use olive oil for high heat cooking! With its smoke point at 350 degrees, olive oil should only be used in recipes that don’t involve cooking at high temperatures – such as a quick saute, salad dressing, or cold vegetable salad.
Chosen Foods 100% Pure Hand-crafted Avocado Oil (33.8-oz Bottle) Pack of 2
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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 require personal guidance from a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
