... And all things wellness!
*** Do you want delicious pizza with a crispy crust and gooey cheese, but it just doesn’t fit into your healthy eating plan? Maybe you follow a gluten, grain, and /or dairy-free diet and have felt deprived of your beloved pizza! 🍕Perhaps you want a …
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 …
Are you gluten, grain, and/or dairy-free but love lasagna??? This Cassava Flour Pasta Lasagna is the answer to your prayers! Layers of sautéed vegetables and organic, grass-fed meat in between layers of homemade cassava flour fresh pasta! Healthy, “real food” Italian at its best!!!
I greatly enjoy using both whole yuca / cassava and cassava flour in my recipes! While cassava flour is merely ground dried cassava, it has a different taste and consistency then does the whole root. (Yet both are outstanding!!!) While they are each typically used for different purposes (cassava flour is used more for baking as a substitute for wheat, and yuca is often enjoyed boiled, mashed, or fried, then seasoned and eaten on its own or thrown into soups and stews) they can sometimes be used interchangeably. Lasagna is one example of how personal preference will decide which to use.
I’ve previously posted my Yuca Lasagna recipe, which involves boiling whole yuca root, pulverizing it into dough, then rolling it out to use as the “pasta” layers in the dish. Click here for recipe. (#familyfavorite !!!) But since cassava flour can easily be made into actual pasta, I thought it’s worth doing a separate post demonstrating how to make cassava flour pasta and incorporating it into lasagna. While the only difference between the 2 recipes is the pasta layer, I think the 2 lasagnas seem quite different.
Try both lasagna recipes then comment below and let me know which you prefer! Both recipes are gluten-free, grain-free, dairy-free, made with all “real food” ingredients and are DELICIOUS!!! You truly can’t go wrong with either!!! And once you know how to make cassava flour pasta, think of all the possibilities you can do with it!!! 🙌
My lasagna noodles were made with Otto’s Cassava Flour
Get your bag by clicking here.
Let’s make Cassava Flour Pasta Lasagna!!!
*Full printable recipe at the bottom of post*
*Click any non-perishable ingredient listed below to order, if needed.
*The Cassava Flour Pasta recipe used in my Cassava Flour Pasta Lasagna was originated by Hayley from Health Starts In The Kitchen.
Thank you so much Hayley for the gift of this recipe!!! 🙏 Since this recipe wasn’t my own creation, I can only list the ingredients below, and refer you to her post for exact ingredient amounts.
Click here for Hayley’s recipe, print it out, then return here for the complete lasagna recipe! I doubled Hayley’s recipe to make enough for 3 layers of lasagna noodles.
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Ingredients for Cassava Flour Pasta:
– pink Himalayan salt (Chosen because of its purity & high mineral content)
– pastured eggs
– avocado oil (I use Chosen Foods 100% Pure Avocado Oil)
– organic chicken bone broth or filtered water. (I used Pacific Foods Organic Chicken Bone Broth since I didn’t have fresh bone broth on hand.)
-parchment paper (My preferred method of rolling out dough to prevent sticking to counter or rolling pin.)
-plastic wrap
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Ingredients for lasagna
-Cassava Flour Pasta made into lasagna noodle shaped pieces. (Double the recipe from Hayley’s post from Health Starts in the Kitchen to have enough pasta for 3 noodle layers.)
Ingredients for vegetable layer:
-1 tablespoon avocado oil
-1 large organic onion – chopped
-1 organic leek – chopped
-2 organic zucchini – chopped
-1 organic red pepper – chopped2 cups organic broccoli – chopped
-6 oz organic spinach – chopped
-1 teaspoon pink Himalayan salt – or more if desired. (I use pink Himalayan salt for all cooking and baking because of its purity and high mineral content.)
-1 teaspoon dried organic basil
-1 teaspoon dried organic oregano
-1 teaspoon dried organic parsley
-1/2 teaspoon dried organic marjoram
-black pepper – to taste
Ingredients for meat layer:
-1 pound ground organic grass-fed beef, chicken, or turkey
-1 cup organic tomato sauce – (I LOVE Organic Paesana Tomato and Basil Pasta Sauce!)
-1/2 teaspoon pink Himalayan salt
-1 teaspoon garlic powder
Ingredients to sprinkle on top of layered lasagna:
-Optional: 1 tablespoon nutritional yeast
-1/4 teaspoon garlic powder
-1/4 teaspoon pink Himalayan salt
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How to make Cassava Flour Pasta
Blend Otto’s Cassava Flour, eggs, bone broth, avocado oil, and pink Himalayan salt until a dough is formed. (I simply mix with a spoon until dough gets too thick, then knead with my hands. A pasta maker can also be used, if you’re lucky enough to have one!)
Wrap dough in plastic wrap and let sit for about 5 minutes.
Using a rolling pin, roll out cassava flour pasta dough between 2 pieces of parchment paper to preferred thickness (I prefer about 1/8 inch or less.) Cut into desired size using a pizza cutter.
Place freshly cut pasta into pot of boiling water (in batches, if needed) for 5-8 minutes, depending on thickness. (The pot below contains one of the 3 layers of noodles boiling.
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Instructions for Vegetable Layer
Chop onion, leek, zucchini, red pepper and broccoli, and place into heated pan along with avocado oil, salt, basil, oregano, parsley, marjoram, and black pepper. Saute for 8-10 minutes until vegetables are soft. Set aside cooked veggies until ready to assemble lasagna layers.
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Instructions for Meat Layer
-Brown ground meat until no longer pink.
-Add 1 cup Organic Paesana Tomato & Basil Pasta Sauce (or tomato sauce of choice) and simmer for 2-3 minutes. Set aside until ready to assemble lasagna layers.
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Assembling Lasagna Layers
(I use an oval Corningware baking dish about 8″ wide by 11″ long)
-Spoon tomato sauce to cover bottom of dish to prevent pasta from sticking to it during baking.
-Lay one cassava flour pasta layer to fully cover tomato sauce.
-Spoon meat layer to fully cover pasta layer.
-Place a second pasta layer to fully cover meat layer.
-Spoon vegetable layer to fully cover second pasta layer.
-Place third pasta layer to fully cover vegetable layer.
-Spoon 1/4 cup tomato sauce on top of pasta layer, then sprinkle with a touch of pink Himalayan salt, garlic powder, and nutritional yeast.
Bake at 375 degrees for 30 minutes. (All ingredients are already cooked. Baking in the oven helps everything to meld together and ensures all components of the Cassava Flour Pasta Lasagna are evenly heated.)
Enjoy!!! 😃
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for ingredients to make Cassava Flour Pasta Lasagna, or to see recommended pantry items and kitchen gadgets I personally use to make other Crazy For Yuca recipes!
Check out the yuca/cassava snacks! – All personally taste tested and approved by myself and my family! For a detailed description of the recommended yuca/cassava chips, and to learn how to make your own Yuca Chips, see my post The Perfect Yuca Chip!
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Are you gluten, grain, and/or dairy-free but love lasagna??? This Cassava Flour Pasta Lasagna is the answer to your prayers! Layers of sautéed vegetables and organic, grass-fed meat in between layers of homemade cassava flour fresh pasta! Healthy, “real food” Italian at its best!!!
Blend Otto’s Cassava Flour, eggs, bone broth, avocado oil, and pink Himalayan salt until a dough is formed (according to link provided in my post to recipe by Hayley at Health Starts In the Kitchen.) I simply mix all ingredients together with a spoon until dough gets too thick, then knead with my hands. A pasta maker can also be used, if you’re lucky enough to have one!)
Wrap dough in plastic wrap and let sit for about 5 minutes.
Using a rolling pin, roll out cassava flour pasta dough between 2 pieces of parchment paper to preferred thickness (I prefer about 1/8 inch or less.) Cut pasta into desired size using a pizza cutter.
Place freshly cut pasta into pot of boiling water (in batches if needed) for 5-8 minutes, depending on thickness.
Once cooked, remove from water and set aside until ready to assemble lasagna layers.
Chop onion, leek, zucchini, red pepper and broccoli, and place into heated pan along with avocado oil.
Add basil, oregano, parsley, marjoram, and black pepper. Saute for 8-10 minutes until vegetables are soft. (Set aside cooked veggies until ready to assemble lasagna layers.)
Brown ground meat until no longer pink.
Add 1 cup Organic Paesana Tomato Sauce (or tomato sauce of choice) and simmer for 2-3 minutes. (Set aside until ready to assemble lasagna layers.)
Spoon tomato sauce to cover bottom of baking dish to prevent pasta from sticking to it during baking. (I use an oval Corningware baking dish about 8″ wide by 11″ long.)
Lay one cassava flour pasta layer to fully cover tomato sauce.
Spoon meat layer to fully cover pasta layer.
Place a second pasta layer on top of meat layer.
Spoon vegetable layer to fully cover second pasta layer.
Place third pasta layer on top of vegetable layer.
Spoon about 1/4 cup tomato sauce on top of pasta layer and sprinkle with a touch of pink Himalayan salt, garlic powder, and nutritional yeast.
Bake at 375 degrees for 30 minutes. (All ingredients are already cooked. Baking in the oven helps everything to meld together and ensures all components of the Cassava Flour Pasta Lasagna are evenly heated.)
Enjoy!!
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 cost to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Welcome to the Crazy For Yuca… and All Things Wellness community! In honor of the 1 year anniversary of the creation of Crazy For Yuca, I thought it was time to get personal and connect with my followers in new ways! Hi! I’m Lauren, and I …
I was inspired to make these Stuffed Cassava Balls from a chat I had with my Guyanese friend Anita, who grew up eating yuca/cassava in many exciting ways! She always gives me great authentic recipe ideas. Of course her idea of a recipe is telling …
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 Latkes are eggless, gluten and grain-free, and since they’re made with yuca/cassava instead of potatoes, they have a much lower glycemic index than traditional potato latkes. (That’s a huge plus for people with blood sugar issues like me!)
I used Goya Frozen Grated Cassava, which made these latkes super easy to make – no grating! They can also be made by grating fresh yuca/cassava. So simple! So yummy! Especially with a dollop of applesauce!
I’m literally Crazy For Yuca, as this root vegetable can be made into an endless number of exciting things!!
Check out my pages: Getting to Know Yuca (Cassava) and Yuca (Cassava) Nutrition Facts
Just a few simple ingredients are needed to make Cassava Latkes!
-fresh yuca/cassava or frozen grated cassava. (I can often find Goya Frozen Grated Cassava at Wal-Mart)
*If using fresh yuca, check out my page: Buying, Storing, Peeling, & Cooking Fresh Yuca (Cassava.)
-onion
-fresh garlic
-oil (I used Chosen Foods 100% Pure Avocado oil)
-salt (I used pink Himalayan salt because of its high mineral content.)
-organic applesauce (I used Trader Joe’s)
Check out Julie’s full recipe by clicking link below.
Cassava Latkes With Applesauce & Coconut Sour Cream (Paleo, AIP, Vegan)
See below for other creative latke recipes using fresh yuca or cassava flour!
Bowl of grated cassava
Combine grated cassava, minced onion and garlic, salt, and oil (I also added a pinch of fresh black pepper.)
Place spoonfuls of the cassava mixture into pan to form desired sized latkes, once oil has been heated. Flatten so they aren’t too thick. The thinner they are, the crispier your latkes!
Once latkes brown all around the edges, flip and cook on the other side. They should be a nice golden color!
Once cooked on both sides, place on a plate covered with paper towel to remove excess oil. Be careful though, yuca is sticky and if any parts of the latkes aren’t fully browned they may stick a bit to the paper towel.
Serve!
Cassava Latke Taco!
Get creative with your latkes! Wrap them around taco seasoned organic, grass-fed beef and guacamole!
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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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Check out these other great gluten-free latke recipes that use either yuca/cassava or cassava flour!
Root Veggie Latkes: a combination of sweet potato, parsnips, beets & cassava flour by AmyMyersMD.com
Best Latke Recipe: made with a combination of potatoes and cassava flour by EverydayMaven.com
Sweet Potato Latkes: a combination of potatoes, sweet potatoes, & cassava flour by ZenBelly.com
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 …
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 similar in consistency to couscous, with an added subtle sour taste (as a result of the fermentation) which I found to be a delicious, new flavor not typical of American cooking! Just imagine – a gluten-free, grain-free side dish that’s actually feeding your beneficial gut bacteria!!! I get incredibly excited every time I learn of a new way to eat yuca! This recipe is so quick and easy, I know it will become a regular weeknight meal in my house!
If you’re lucky enough to live near an African market, you can buy Attieke frozen. Otherwise, it can be purchased dried in a box.
This recipe will demonstrate how to make attieke from a boxed brand. Knowing that I love all things yuca, my daughter brought me a box of Nayama Attieke, and we recreated a recipe similar to the one she often makes with a friend whose mother is from the Ivory Coast. We all LOVED it!! Although I was told (on a comment on Instagram) that no African from the Ivory Coast would eat boxed attieke, it was truly delicious, convenient, and a super healthy dish! Check out Nayama Natural Attieke by clicking below:
Attieke Ingredients:
-Box of Nayama Attieke
-filtered water
–pink Himalayan salt (chosen because of its high mineral content)
-1 tablespoon avocado oil
Attieke Instructions:
1. In a bowl, simply mix equal amounts attieke and water and let sit for a minute or two until the water is fully absorbed.
2. Cover attieke and heat in a microwave until warm (about 2-3 minutes.)
3. Season to taste. We chose to simply add 1 tablespoon avocado oil and a pinch or two of pink Himalayan salt.
That’s it! The attieke is now ready to be added to our dish!
Attieke is typically served with chicken or fish, and either the attieke or the protein is seasoned with hot peppers, onions, and garlic. We chose to keep the attieke simple, and make a scrumptious flavored chicken, along with a raw onion and tomato topping. We then layered them all together. This worked out perfectly! Since we used a store-bought organic rotisserie chicken, this meal took no more than 20 minutes to assemble! #Weeknightrecipe!!!
Chicken Ingredients:
-whole, store-bought organic rotisserie chicken or my Easy Go-to Crockpot Chicken – shredded
-1 organic onion – chopped
-3 organic garlic cloves – minced
-2 jalapeño peppers – minced
-chili powder – to taste
-1 tablespoon avocado oil
-1 teaspoon Jada Spices Chicken Salt (While a Maggi cube is typically used in authentic attieke dishes, they’re filled with hydrogenated oils and MSG. (A big no-no in my kitchen!) I use Jada Spices Chicken Salt in all recipes that call for bullion-type seasoning. It provides all the flavor with all natural ingredients! Check out Jada Spices Chicken Salt by clicking below:
Chicken Instructions:
Heat large frying pan with avocado oil. Add chopped onions along with minced garlic and jalapeños. Saute for 2-3 minutes. Add cooked, shredded chicken. Add chili powder and Jada Spices Chicken Salt. Blend fully. Cook for a few minutes just until chicken is warm.
Topping Ingredients:
-1 organic sweet onion – chopped
-2 organic tomatoes – chopped
-1-2 teaspoons olive or avocado oil
-pinch of pink Himalayan salt
Topping Instructions:
While chicken is warming up, chop raw onion and tomatoes. Add oil and salt. Mix it all together. (It doesn’t get any easier than that!)
Place warm attieke on the bottom of dish. Then layer with shredded chicken and tomato/onion topping.
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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Attieke is fermented, grated cassava. It's a staple street food along the Ivory Coast of West Africa. It's similar in consistency to couscous, with an added subtle sour taste, not typical of American cooking. In this dish, attieke is added to a flavorful shredded organic chicken, and topped with raw tomatoes and sweet onions. Quick and easy, healthy and delicious!
In a bowl, simply mix equal amounts attieke and water and let sit for a minute or two until the water is fully absorbed.
Cover attieke and heat in a microwave until warm (about 2-3 minutes.)
Season to taste. We chose to simply add 1 tablespoon avocado oil and a pinch or two of pink Himalayan salt.
Heat large frying pan with avocado oil.
Add chopped onions, minced garlic and jalapeños. Saute for 2-3 minutes.
Add cooked, shredded chicken, chili powder and Jada Spices Chicken Salt. Blend fully and heat for a few minutes just until chicken is warm.
chop raw onion and tomatoes.
Add oil and salt. Mix it all together.
Place warm attieke on the bottom of dish. Then layer with shredded chicken and tomato/onion topping.
Enjoy!
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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 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.
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 …
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, onions, fresh garlic, red peppers, heirloom tomatoes, spinach and herbs. These have all the nutrition of a full meal rolled into one impressive appetizer, side dish, or main dish! I love dipping these roll-ups in my favorite tomato sauce! YUM! The yuca makes a perfectly crispy, crunchy crust on the outside, while having a soft (almost cheese-like) consistency on the inside (yet these are dairy-free!) Baked Stuffed Yuca can be made ahead, refrigerated or frozen, then sliced and reheated when ready to serve. A true crowd pleaser!!
Ingredients below make one Baked Stuffed Yuca loaf that can be cut into about 10 pieces.
*Full printable recipe below*
-3/4 pound fresh or frozen yuca (I use frozen yuca)
-2 teaspoons avocado oil – divided (I use Chosen Foods 100% Pure Avocado Oil)
-1/2 teaspoon pink Himalayan salt – divided (Chosen for its high mineral content)
-1/2 teaspoon garlic powder – divided
-Optional – cage-free egg white – to use as an egg wash. Vegan option: Brush avocado oil on top of loaf just before placing it into oven.
-1 pound organic grass-fed beef (or ground turkey or chicken) *Omit for vegan option
-1 tablespoon avocado oil
-5 organic garlic cloves – minced
-1 organic red pepper – diced
-1 1/2 cups organic chopped tomatoes (I used heirloom cherry tomatoes, but any preferred tomato can be used.)
-2 cups organic frozen chopped spinach
-1 teaspoon pink Himalayan salt
-1 teaspoon organic dried parsley
-1 teaspoon organic dried basil
-1 teaspoon organic dried oregano
-1/4 teaspoon ground chili powder
-fresh ground pepper to taste
If using fresh yuca, it must first be peeled and cut into pieces before boiling. See my page: How to Peel Fresh Yuca
If using frozen yuca, it’s already peeled, cut, and ready to be boiled. There’s no need to even defrost it before boiling! Many find frozen yuca to be much more convenient. It’s typically found in the Goya frozen section at the supermarket.
Bring a large pot of water to a boil. Once boiling, place yuca in pot. Ensure yuca is fully covered by water. Return to a boil, then cook 15-20 minutes until fork tender. *Do not to overcook! Overcooking will result in mushy, difficult to work with yuca! While yuca is cooking, prepare filling as directed below.
Once fork tender, drain boiled yuca in colander and allow to cool. When cool enough to handle, cut each piece of yuca in half lengthwise (top to bottom) and remove the stick-like stem that runs through the center.
Cut boiled yuca into chunks before placing into food processor. (See picture below)
*Pulverizing yuca in small batches will avoid overheating the machine. Place 1 heaping cup yuca chunks, 1 teaspoon avocado oil, 1/4 teaspoon pink Himalayan salt, and 1/4 teaspoon garlic powder in food processor at a time.
I use a Vitamix which works very well because of its tamper (a tool used to push the food down onto the blade while it spins.) If using a different food processor, the machine may need to be paused a few times to scrape yuca off the wall of the bowl so that it blends completely.
Check out the Vitamix Blender by clicking here:
Yuca chunks literally transform into dough in under a minute! (maybe a bit longer if a Vitamix isn’t being used.) It’s truly exciting to witness the first time you do it! Check out my little video below!
Once dough forms, spoon it onto a large piece of parchment paper. Beware – dough can be very sticky! Parchment paper is a non-stick surface which is needed to easily work with this dough. If dough seems too sticky to work with, wrap it in parchment and place into freezer for 5-10 minutes. It’s a miraculous trick to decrease the stickiness!
Using a rolling pin, roll out dough between 2 pieces of parchment paper to about 1/4″ thickness.
-While the yuca is boiling, bring two frying pans to medium heat.
-In the first pan, brown the organic grass-fed beef (or other ground meat of choice) until no longer pink (about 7-10 minutes.) Omit for vegan option.
-In the second heated pan, place 1 tablespoon avocado oil, chopped organic onions and minced garlic cloves.
-Once onions begin to brown, add chopped red peppers and tomatoes. Cook 2-3 minutes.
-Add spinach, basil, oregano, parsley, chili powder, pink Himalayan salt, and pepper. Cover and saute for an additional 2-3 minutes until spinach becomes warm and wilted, and seasonings mingle.
Preheat oven to 400 degrees.
Place rolled out yuca dough, with parchment paper underneath, on counter or cutting board.
Spoon sauteed vegetables onto rolled out yuca dough, leaving a 1″ edge at the top. This will prevent filling from overflowing upon rolling, and allow dough to seal closed.
Spoon browned, ground meat over vegetables.
Starting at the end where the filling comes right up to the edge, carefully peel the edges of the dough away from parchment paper and begin to tightly roll dough around vegetables and meat (like a jelly roll.) Lift parchment slightly to help guide you.
Once dough and fillings are fully rolled up, pinch dough at the seam and at each end to form a seal.
Place on parchment lined baking sheet.
Brush loaf with the white of an egg (or with avocado oil for vegan option) to create an egg wash. This creates a nice shine and browning effect once baked.
Sprinkle loaf with a pinch of pink Himalayan salt, garlic powder, chili powder, and dried basil.
Bake at 400 degrees for 30 minutes. Flip and bake for an additional 10 minutes – until yuca crust is firm and slightly brown.
Note: Remove from oven and fully cool before cutting. This will ensure the pinwheel design will stay intact.
Baked stuffed yuca can be made ahead of time and kept in the refrigerator or freezer until ready to serve. Simply remove from refrigerator (defrost if in freezer,) slice, then bake slices at 350 degrees for 10 minutes, flip, then bake for an additional 5 minutes. SOOOOO GOOD!!!!
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*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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I like to think of Baked Stuffed Yuca as healthy stromboli; a gluten and grain-free yuca dough rolled around all nutritious, "real food" ingredients! They can be made vegan by filling them with only the sautéed veggies. These were made with organic grass-fed beef, onions, garlic, red peppers, heirloom tomatoes, and spinach with lots of herbs. Baked Stuffed Yuca has all the nutrition of a full meal rolled into one impressive appetizer, side dish, or main entree! I love dipping these Italian-inspired roll-ups in my favorite tomato sauce! YUM! Make them ahead of time, refrigerate or freeze, then slice and reheat when ready to serve. A true crowd pleaser!!
If using frozen yuca, it’s already peeled, cut, and ready to be boiled. There’s no need to even defrost it before boiling! Many find frozen yuca to be much more convenient.
Cut up boiled yuca into small chunks before placing it into food processor. *Pulverize yuca in small batches to avoid overheating the machine (about 1 - 1 1/2 cups chopped yuca at a time.) Yuca turns into dough in about 30-60 seconds.
Once dough forms, place onto a cutting board lined with parchment paper. *Note: dough can be very sticky. Parchment paper is a non-stick surface needed to easily work with this dough. If dough seems too sticky to work, place it into the freezer for 5-10 minutes. It's a miraculous trick to decrease the stickiness!
Using a rolling pin, roll out yuca dough between 2 pieces of parchment paper until about 1/4" thick.
While yuca is boiling, heat 2 frying pans. The first for browning the meat, and the second, along with 1 tablespoon avocado oil, to saute the vegetables.
Brown the organic grass-fed beef (or other meat of choice) for 7-10 minutes, until no longer pink.
In the second pan, add chopped organic onions and garlic. Saute for a minute or 2.
Once onions begin to brown, add chopped red peppers and tomatoes. Saute 2-3 minutes.
Add spinach, basil, oregano, parsley, salt, pepper, and chili powder and saute for another 2-3 minutes until spinach warms and wilts, and flavors mingle.
Place rolled out yuca dough, with parchment paper underneath, on counter or cutting board.
Spoon sauteed vegetables onto rolled out yuca dough, leaving a 1" edge at one end to prevent filling from overflowing, and allow dough to seal closed.
Starting at the end where the filling comes right up to the edge, carefully peel the edges of the dough away from parchment paper and begin to tightly roll dough around vegetables and meat (like a jelly roll.)
Place loaf on parchment lined baking sheet.
Sprinkle loaf with a pinch each of pink Himalayan salt, garlic powder, chili powder, and dried basil.
Baked stuffed yuca can be made ahead of time and kept in the refrigerator or freezer until ready to serve. Simply remove from refrigerator, (defrost if in freezer) slice, then bake slices at 350 degrees for 10 minutes, flip, then bake for an additional 5 minutes. SOOOOO GOOD!!!!
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.
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 …
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, also called cassava or manioc, that’s a staple in Latin, Asian, and African cooking. It has been gaining popularity in the US lately within the healthy eating community. I’m literally OBSESSED!!! This is a super easy dish to prepare, and a great one if you’re cooking yuca for the first time.
You may wonder, why make Yuca Mash instead of mashed potatoes??? Great question! While they’re both root vegetables, look the same once mashed, have a very similar flavor profile, and are good sources of vitamin c and potassium, yuca has a few benefits over white potatoes.
Most significantly, yuca has a low glycemic index (GI) of 46 (below 55 is considered low) while a baked white potato has a GI of 72.5 (above 70 is considered high.) Having a low glycemic index means that a food releases glucose into the bloodstream at a slow, steady rate without causing blood sugar spikes. For those with blood sugar issues (like me) yuca is a way better option. It has even been recommended by the Philippines’ Department of Science and Technology for diabetics.
The sense of fullness one gets from eating yuca has been shown to aid in weight loss as well! (Yay!)
Unlike potatoes, yuca is not genetically modified. That’s super important to me!
While both yuca and potatoes contain resistant starch, potatoes must either be eaten raw, or cooked and then fully cooled (and eaten cold) to gain the benefits. Resistant starch got its name because it resists digestion throughout the small intestines. It makes its way all the way to the large intestines undigested. It’s here where it becomes food for beneficial probiotic bacteria, thereby supporting colon health. Within the large intestines it ferments into short chain fatty acids (SCFAs) such as butyrate, which provide numerous potential health benefits. #Eatyuca!!!
For more details see: Yuca (Cassava) Nutrition Facts
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*Printer-friendly recipe below*
Serves 6
Yuca Mash Ingredients:
-1 1/2 pounds fresh or frozen yuca (1 small bag Goya frozen yuca)
-1 teaspoon granulated onion (I use Primal Palate organic seasoning)
-1 1/2 teaspoons Himalayan pink salt (I use Primal Palate organic seasoning)
-1/4 teaspoon fresh ground black pepper (omit for AIP)
-3 organic garlic cloves – minced
-1 tablespoon avocado oil (I use Chosen Foods 100% Pure Avocado Oil)
-1 cup almond milk
-2 tablespoons fresh chives – chopped
Instructions:
-Bring a large pot of water to a boil.
-If using frozen yuca, it has already been peeled. If using fresh yuca, the skin must first be removed. For instructions on how to peel yuca click here: How to Peel Fresh Yuca
-Place peeled yuca into pot of boiling water (no need to defrost if frozen) and boil for 25 minutes. I boil my yuca for a few extra minutes for Yuca Mash as compared to other recipes. Cooking for that 5 extra minutes will make the yuca must softer, and the Yuca Mash much creamier. But don’t cook for too long or you’ll end up with a sticky pile of mush!
-Once boiled, drain water and allow to cool slightly.
-Once cool enough to handle, remove the stick-like stem that runs through the center
-Cut yuca into chunks to make it easier to mash.
-Yuca can be mashed in a food processor, with an electric beater, or a hand masher.
-Place boiled yuca either into food processor or large bowl, along with granulated onion, minced garlic, salt, pepper, avocado oil, and almond milk. (*If using a food processor, work in 3 or 4 batches to not overwhelm the machine.)
-Blend until perfectly creamy.
-Add chopped chives and thoroughly blend with a spoon. Garnish with additional chives.
as well as pantry items & kitchen gadgets I personally use to make Crazy For Yuca recipes!
*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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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, also called cassava or manioc, that's a staple in Latin, Asian, and African cooking. It has been gaining popularity in the US lately within the healthy eating community. This is a super easy dish to prepare, and a great one if you're cooking yuca for the first time.
Bring a large pot of water to a boil.
If using frozen yuca, it has already been peeled. If using fresh yuca, the skin must first be removed. For instructions on how to peel yuca click here: How to Peel Fresh Yuca
Place peeled yuca into pot of boiling water (no need to defrost if frozen) and boil for 25 minutes. I boil my yuca for a few extra minutes for Yuca Mash as compared to other recipes. Cooking for that 5 extra minutes will make the yuca must softer, and the Yuca Mash much creamier. But don't cook for too long or you'll end up with a sticky pile of mush!
Once boiled, drain water and allow to cool slightly.
Once cool enough to handle, remove the stick-like stem that runs through the center.
Cut yuca into chunks to make it easier to mash.
Yuca can be mashed in a food processor, with an electric beater, or a hand masher.
Place boiled yuca either into food processor or large bowl along with granulated onion, minced garlic, salt, pepper, oil, and almond milk. (*If using a food processor, work in 3 or 4 batches to not overwhelm the machine.)
Blend until perfectly creamy.
Add chopped chives and thoroughly blend. Garnish with additional chives.
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.
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, …
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 different brands of ready-made yuca/cassava chips are very different from one another, I thought a little review of my favorite varieties might come in handy (because I’ve tried every brand I could find!!) If you’ve tried one, you have definitely NOT tried them all!!!
Yuca (pronounced “yoo-ka”) and also known as cassava, is an incredibly versatile root vegetable that can do pretty much anything potatoes or wheat can do, only in a healthier way! (Check out the many gluten and dairy-free recipes on CrazyForYuca.com featuring yuca.) Yuca is a tuberous root with a waxy, brown, bark-like skin and a white or yellowish flesh. It’s long and thin, with one end thicker than the other (similar in appearance to a large sweet potato with thicker, waxy skin.) The yuca that we see in the US tend to be about a foot long, but they can grow really large. It can also be bought frozen. It can be found in the frozen Goya section at many supermarkets.
Yuca is gluten-free, grain-free, nut-free, Vegan, Paleo, Whole30 approved, soy-free, non-inflammatory, non-GMO, and typically considered safe for those following an autoimmune protocol (AIP friendly.) While not typically a familiar food in America, it’s widely consumed in Latin America, Asia, and Africa, and its popularity is growing steadily in the US. (I’m doing everything I can to get the word out!!!)
For more information about yuca and its incredible health benefits, click links below.
Getting to Know Yuca (Cassava)
Buying, Storing, Peeling, and Cooking Yuca (Cassava)
Yuca (Cassava ) Nutrition Facts
In this post I’ll be describing my favorite brands and varieties of yuca/cassava chips, and will do my best to provide enough detail so you can choose the ones you think you’d enjoy. Keep in mind that since I’m gluten, dairy, and soy-free, I’m not able to personally taste test every flavor variety offered. I also aim for the healthiest options that use the “cleanest” ingredients and taste great!
It’s rare to find most brands in stores, but they can all be purchased online by clicking the pictures and links below.
Artisan Tropic Cassava Strips are an excellent, truly classic yuca chip! They’re similar in appearance and crunch to potato chips. They’re made the same way I make mine, by thinly slicing the whole yuca root, cooking in oil (these are cooked in sustainable, non-hydrogenated palm oil) and adding sea salt. Simple, crispy, salty goodness! Artisan Tropic Cassava Strips are non-GMO, vegan, Paleo and gluten-free certified, contain no preservatives, and are made in a peanut and tree nut-free facility. Click text or pictures below to check them out!
Don’t let the name “tortilla chip” fool you! While these chips look like typical tortilla chips made of corn, they’re actually made with a blend of cassava and coconut flours. These are amazing!!! They come in 3 flavors: sea salt, lime, and nacho. All 3 varieties are gluten, dairy, and soy free! I love them all, but my absolute favorite is the lime flavor! No need to dip these babies. They’re awesome plain! Be sure to eat the crumbs at the bottom of the bag – they’re extra limey!! The nacho ones remind me of the Herr’s Ketchup Chips that my kids used to be obsessed with. While not a true nacho cheese type flavor, they’re still delicious! In addition to cassava and coconut flour, these chips are made with chia seeds, sea salt, and conscious spice choices (different for different flavors.) I love that Siete makes these chips with avocado oil, as this is a very healthy oil that remains stable at high temperatures. The cassava flour blend is formed into classic tortilla chip triangle shapes. These chips literally melt in your mouth, kind of like a Pringle. There’s one caveat with these chips – they’re TOTALLY ADDICTIVE! I never buy just one bag!
Click here or on pictures below to check out Siete Grain-Free Tortilla Chips – Sea Salt
Siete Grain Free Tortilla Chips, 3 bags (5 oz each) Sampler of Nacho, Lime, Sea Salt
(Yes, that’s me! A rare cameo!!!)
Siete Grain Free Tortilla Chips, Lime, 5 oz. (Pack of 3)
Siete Grain Free Tortilla Chips, Nacho, 5 oz
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. So what’s in them? In the sea salt variety (the one I sampled) the ingredients are simply dried yuca/cassava root, sunflower oil, sesame seeds, nutritional yeast and sea salt. These ingredients are blended together, then formed into a square chip (about 1″ square.) They’re salty and crispy with a sesame flavor. Very unique and delicious!
*Note: These yuca root chips used to be called “Cassava Crunch” but have been renamed “Plant Snacks” and repackaged after the taking of the picture below. The recipe has not changed.
Plant Snacks Yuca Root Chips come in 4 flavors including: Sea Salt, Cheddar, Beet with Goat Cheese, and Super Seed varieties.
Click the link or picture below if you’d like a sampler pack so you can try them all!
(Note: I have not taste tested all of the flavors since some contain dairy.)
Plant Snacks Variety Pack – Cheddar, Sea Salt, Beet with Goat Cheese, Super Seeds Cassava Root Chips, Vegan, Big-8 Allergen Free, Non-GMO, Gluten Free, Grain Free, No Added Sugar, 5 oz Bags, Pack of 4
If you like a little spice in your life, Jans Jalapeño Chips are the way to go!!! These chips start out like a classic yuca chip in that they’re made from fried, thinly sliced whole yuca/cassava root, but with a kick of jalapeño seasoning! (A mixture of sugar, salt, yeast extract, onion powder, garlic powder, and chili powder.) Don’t be frightened off by the word “jalapeño.” I think they taste more like an extra spicy barbecue potato chip. No matter what you call these, they’re AMAZING! These are a real favorite in my house, especially with my husband and daughter, true spice lovers who put Sriracha sauce on everything! I enjoy them as well, as long as I have a glass of water handy. (And I’m not typically a spice lover.) Check them out by clicking the pictures or link below.
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!
For yuca snacks, pantry items, and kitchen gadgets I personally use to make Crazy For Yuca recipes in my own kitchen.
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.
Imagine a dreamy, creamy soup made of all healthy ingredients that can be thrown together in under 45 minutes! It’s hard to believe this vegan soup is also gluten and dairy-free! The yuca gives this soup its creamy consistency, as well as makes it …
If you’re a Nutella fan, but prefer a healthy version that’s free of dairy, refined sugar, soy, and processed inflammatory oils, this Chocolate Hazelnut Butter is for you! While the first ingredient of Nutella is sugar, with only 13% hazelnuts, the predominant ingredient in this …
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 …
These Grain-Free Popovers are so light and airy! They’re fun to eat and really hit the spot when you’re craving some bread, but don’t want the grain! They’re especially delicious warm right out of the oven! While most of my Crazy For Yuca recipes are …
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 spread on the inside!!! Don’t be fooled by the beautiful colors, these hand pies are decorated with colorings found in nature such as beets, turmeric, and spirulina! (Absolutely no chemical colorings!) Since they’re made with cassava flour, they’re both gluten and grain-free! They’re also dairy-free, nut-free, soy-free and low in sugar, but you’d never know it! These Easter Egg Hand Pies are SCRUMPTIOUS, FUN, and GOOD FOR YOU!!!
These Easter Egg Hand Pies are made with Otto’s Cassava Flour (a gluten-free, grain-free, non-GMO, non-inflammatory, whole-food, amazingly delicious flour!) If you don’t have any on hand, it can be found in some specialty markets or online by clicking below.
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
By ordering Otto’s Cassava Flour or 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 charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Click link: Getting to Know Cassava (yuca) Flour.
Dough Ingredients: (Full printer-friendly recipe below)
-1 1/2 cups Otto’s Cassava Flour
-2 tablespoons organic maple syrup
-1 cage-free egg
-1/2 teaspoon xantham gum
-1/2 teaspoon baking soda
-1 teaspoon pink Himalayan salt (I use pink Himalayan salt for all my cooking and baking because of its high mineral content.)
-1/2 cup Spectrum Organic Vegetable Shortening (or pastured butter if you tolerate dairy.)
-1/2 cup filtered water
Filling:
-Fruit spread (flavor of choice.) I used St. Dalfour Strawberry Fruit Spread. It’s made with only strawberries, grape and date fruit juice concentrate, pectin, and lemon juice. (Click link below to check it out.)
Icing: (With these hand pies you control the amount of sugar by deciding how much icing to put on top. Other than the icing, the only added sugar in 15 hand pies is 2 tablespoons of pure organic maple syrup.)
-1 cup powdered sugar
-1 teaspoon vanilla extract
-1 tablespoon water. (If icing is too thick, add additional water 1 teaspoon at a time.)
-natural food coloring. I used Color Kitchen Decorative Food Colors From Nature. (Click link below to check it out.)
In a large bowl, whisk egg. Add maple syrup and thoroughly blend. Then add Otto’s Cassava Flour, xantham gum, pink Himalayan salt, baking soda, vegetable shortening (or butter for a dairy option,) and water. Blend with a spoon. When dough gets crumbly and difficult to mix, use your hands to fully incorporate ingredients into dough.
Roll out half the dough between 2 pieces of parchment paper and cut into oval shapes. (Since my craft store was out of oval cookie cutters, I used a plastic disposable cup while gently bending it into an oval shape. It worked perfectly!) These will be the bottom halves of the hand pies.
Transfer each cut-out pastry bottom onto a parchment lined baking sheet and fill with a heaping tablespoon of fruit spread. (Be sure to leave a rim around the entire perimeter so the top and bottom pastries can be pinched together without fruit spread between them.)
Roll out second half of dough into matching sizes and shapes for the pastry tops. Then dip finger in water and run wet finger along the perimeter of each pastry bottom. Carefully lay each pastry top over the bottom pastry and filling. Press down along edges to seal.
Bake at 375 degrees for 25-30 minutes until edges begin to brown.
Place cooked pasties on a rack to cool.
Make decorative icing (if desired) by combining powdered sugar, water, and vanilla extract until smooth. Add desired coloring and blend thoroughly. Decorate cooled Easter Egg Hand Pies any way desired – like these adorable hatching chicks!!!
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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 spread on the inside!!! Don't be fooled by the beautiful colors, these hand pies are decorated with only colorings found in nature such as beets, turmeric, and spirulina! Since they're made with cassava flour, they're gluten and grain-free! They're also dairy-free and low in sugar. But don't let the fact that these are healthy fool you, they're gorgeous, fun, and delicious!!!
In a large bowl, whisk egg. Add maple syrup and thoroughly blend. Add Otto’s Cassava Flour, xantham gum, pink Himalayan salt, baking soda, vegetable shortening (or butter,) and water. Blend with a spoon. When it gets all crumbly and difficult to mix, use your hands to fully incorporate ingredients into dough.
Add Otto’s Cassava Flour, xantham gum, pink Himalayan salt, baking soda, vegetable shortening (or butter,) and water. Blend with a spoon. When it gets all crumbly and difficult to mix, use your hands to fully incorporate ingredients into dough.
Roll out half the dough onto parchment paper and cut into oval shapes. (Since my craft store was out of oval cookie cutters, I used a plastic disposable cup while gently bending it into an oval shape. It worked perfectly!) These will be the bottom halves of the hand pies.
Transfer each cut-out pastry bottom onto a parchment lined baking sheet.
Place a heaping tablespoon of fruit spread on each cut-out pastry.
Roll out second half of dough into matching sizes and shapes for the pastry tops.
Dip finger in water and run wet finger along the perimeter of each pastry bottom. (This will help pastry layers adhere to each other.)
Carefully lay each pastry top over the bottom pastry and filling. Press down along edges to seal.
Bake at 375 degrees for 25-30 minutes until edges begin to brown.
Once cooked, place cooked pasties on a rack to cool.
While cooling, make icing (if desired) by combining powdered sugar, water, and vanilla until smooth. Add desired coloring.
Once cooled, use icing to decorate the Easter Egg Hand Pies any way desired.
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 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, …
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 Ground Provisions was shared by my friend Anita, who is from Guyana. She was so surprised to hear that I’m literally Crazy For Yuca (since she has rarely met an American that is familiar with it.) Anita enthusiastically shared the many ways she eats yuca! She taught me a few amazing dishes (all which will be posted in the coming weeks!) If you have a traditional yuca recipe that you’d like to share on CrazyForYuca.com, send me an email at CrazyForYuca@gmail.com or tag me with a picture of it on Instagram @CrazyForYuca. I’d love to feature the recipe along with your story.
Ground Provisions, also simply called Provisions, is a staple dish in Guyana and includes root vegetables such as yuca (cassava,) sweet potatoes, yams, green plantains, and eddoes (all pictured below.) Some, or all of these root vegetables may be included in the dish. It’s also referred to as a “boil and fry” in Guyana. The root vegetables are boiled, while onions, peppers, scallions, and garlic are stir fried in a pan. The two are then combined for a delicious, traditional Guyanese dish! Provisions can be eaten in this way, or with the addition of fish or meat. Anita enjoys her Provisions with curried fish on top. I made mine with organic, grass-fed ground beef. This dish can be customized to meet your needs.
1 1/2 pounds fresh, peeled yuca or 1 bag Goya frozen yuca
1-2 sweet potatoes
1-2 yams
1-2 green plantains
2 large organic onions – chopped
2 organic red, orange, red, and/or green peppers – chopped
4 organic scallions – chopped
4 organic garlic cloves – minced
1 tablespoon organic, grass-fed ghee
2 tablespoons fresh organic lemon juice (juice of 1 medium lemon)
pink Himalayan sea salt – 1 tablespoon for salted boiling water and 1 teaspoon as seasoning. (Any salt will taste good, but I use pink Himalayan salt for all of my cooking because of its rich mineral content.)
1 pound organic, grass-fed ground beef (Any preferred meat or fish can be used.)
Optional: hot pepper – minced – to taste.
Step 1: Bring a large pot of water to a boil. Add 1 tablespoon pink Himalayan salt.
Step 2: While water boils peel the provisions (yuca, sweet potatoes, yams, eddoes, and plantains) and cut them into large chunks for boiling.
Step 3: Place peeled, cut provisions into boiling pot of water. (*Note: Wait 5 minutes before placing plantains into pot. Plantains don’t need as much cooking time.) Boil for 20-25 minutes, or until provisions are fork tender.(15-20 for plantains.)
Step 4: While provisions boil, chop onions, peppers, scallions, and hot peppers (if using) and mince garlic cloves.
Step 5: Add 1 tablespoon organic ghee and chopped vegetables to preheated frying pan. Season with 1 teaspoon pink Himalayan sea salt and lemon juice. 
Step 6: If adding beef, in a separate frying pan brown 1 pound organic, grass-fed ground beef until meat is no longer pink.
Step 7: Once provisions are fork tender (after about 20 minutes) drain water.
Step 8: Add pan fried vegetables to provisions. Stir gently, as provisions are soft and easily mashed. Ground Provisions can be enjoyed as pictured below, without the addition of meat or fish.
Ground Provisions are also traditionally eaten with curried fish (often flaked and mixed in with the provisions) or with meat (as pictured below.)
Enjoy!!!
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This recipe for Ground Provisions was shared by my friend Anita, from Guyana. Ground Provisions, also simply called Provisions, is a staple dish in Guyana and includes root vegetables such as yuca (cassava,) sweet potatoes, yams, green plantains, and eddoes. Some, or all of these root vegetables may be included in the dish. The root vegetables are boiled, while onions, peppers, scallions, and garlic are stir fried in a pan. The two are then combined for a delicious, traditional Guyanese dish! Provisions can be eaten this way, or with the addition of fish or meat. Anita enjoys her Provisions with curried fish on top. I decided to make mine with ground organic, grass-fed beef. This dish can be customized to meet your needs.
Bring a large pot of water to a boil. Add 1 tablespoon pink Himalayan salt.
While water boils, peel provisions (yuca, sweet potatoes, yams, eddoes, and plantains) and cut them into large chunks for boiling.
Place peeled, cut provisions into pot of boiling water. (*Note: Wait 5 minutes before placing plantains into pot, since they don't need as much cooking time.) Boil for 20-25 minutes (15-20 for plantains,) or until fork tender.
While provisions boil, chop onions, peppers, scallions, hot peppers (if using,) and mince garlic cloves.
Add 1 tablespoon organic ghee along with chopped vegetables to preheated frying pan. Season with 1 teaspoon pink Himalayan sea salt and lemon juice.
If adding beef, in a separate frying pan brown 1 pound organic, grass-fed ground beef. Cook until meat is no longer pink.
Once provisions are fork tender (after about 20-25 minutes) drain water.
Add pan fried vegetables to provisions. Stir gently, provisions are soft and easily mashed.
Add cooked ground beef (or fish) to provisions and pan fried vegetables. Garnish with chopped scallions.
Note: Guyanese Ground Provisions are often served with curried fish, either on top or shredded and mixed in with this dish.
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(For a listing of other pantry items, kitchen gadgets, yuca snacks and goodies
that I use, click here shop.)
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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.
Why should the gluten-free be denied scrumptious almond cookies from the Chinese restaurant? (After all, we already can’t have most Chinese food!) My daughter, who is gluten and dairy-free, had a hankering for almond cookies and asked me to create this recipe using cassava flour. …
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 …
Spend 5 minutes of prep time, then go about your day knowing this simple, delicious 4 ingredient crockpot chicken will be ready and waiting for you when you get home! Then boil up some yuca (because everything is better with yuca!) while chopping and sauteing your favorite vegetables. Then throw it all together into one pot. Within 30 minutes this perfectly healthy, mouthwatering stew is done! This is one of those recipes that makes it super easy and satisfying to eat well! It’s one of my go-to weeknight meals.
When I first began my gluten and dairy-free journey, my functional medicine doctor gave me a list of foods that were acceptable to eat and yuca was on the list. I had no idea what it was so I just ignored it. Who would have thought that 6 years later I’d consider this root vegetable to be the savior of a gluten-free diet, and create an entire blog around it! Without yuca, I unknowingly deprived myself of many wonderful dishes that would have made being gluten-free a lot easier. While this dish is perfectly yummy without the yuca (although not as hearty) take a moment to discover all the amazingness that is yuca by clicking the links below. You’ll be happy you did!!!
Getting To Know Yuca (Cassava)
Yuca (Cassava) Nutrition Facts
Buying, Storing, Peeling, and Cooking Yuca (Cassava)
If you don’t have yuca on hand, this dish can be made with cooked rice, quinoa, or potato (for a non-Paleo version.) I recommend buying a bag or 2 of frozen yuca and keeping it in your freezer so you’re prepared for any exciting recipe that comes along on Crazy For Yuca! Yuca (also known as cassava) is typically found in the frozen Goya section at many larger supermarkets. Frozen yuca takes about the same amount of time to cook as rice or quinoa (15 minutes in boiling water.) Fresh yuca takes a bit longer to prepare, since it must first be peeled. See: How to Peel Fresh Yuca.
Ingredients for Chile Lime Crockpot Chicken: (Full Printable Recipe Below)
-whole, raw organic chicken
-juice of 1 large organic lemon (3 tablespoons)
-1 tablespoon Trader Joe’s Chile Lime Seasoning Blend
-1 teaspoon Himalayan sea salt
-1 cup filtered water
Ingredients for Vegetables:
-3/4 lb fresh or frozen yuca (Half a bag Goya Frozen Yuca or 1 medium fresh, peeled yuca cut into 3-4 pieces.) Note: If using fresh yuca it must be peeled before boiling. See: How to Peel Fresh Yuca for instructions if needed.
-1 organic leek – diced (green part only for low FODMAP) (Or onion if FODMAPS are not a concern.)
-1 organic red pepper – diced
-3 organic carrots – sliced
-1 organic zucchini – diced
-8 oz organic rainbow chard – leaves torn/stems finely diced (or other green leafy vegetable of choice)
-1 tablespoon avocado oil
Note: Any vegetables can be used in this recipe, so feel free to use what you have on hand. I often also throw in broccoli, spinach, collard greens, or kale. It all depends on what’s in my fridge that day!
Let’s make Chile Lime Crockpot Chicken!
The key to this amazingly delicious meal is Trader Joe’s Chile Lime Seasoning Blend!
Start with a whole, organic chicken. Remove skin, wash, and place in crockpot. (I remove skin to decrease the fat, since I use the broth created during cooking as the sauce for this Chile Lime Crockpot Chicken and Vegetable Stew.)
Add 1 tablespoon Trader Joe’s Chile Lime Seasoning Blend, 1 teaspoon Himalayan sea salt, the juice of a large organic lemon (about 3 tablespoons,) and 1 cup filtered water to crockpot. (Water not yet added in picture below.)
Cover and cook, either on low for 8 hours or high for 4 hours, depending on your timing needs. That’s it! Go about your day knowing that your chicken will be ready when you need it in a few hours! (It’s fine if the chicken cooks longer on either of these settings. No need to rush home.)
Viola! Scrumptious, tender, juicy, fall-off-the-bone chicken, ready when you are!!!
(I apologize for the boo boo on the top chicken breast. My husband came by and pinched off a taste while the chicken was cooling without realizing I planned on making our dinner my next post!!! It really is hard to resist!)
Once ready, uncover crockpot and allow chicken to cool enough to be comfortably handled during deboning.
While chicken is cooling, bring a large saucepan of water to a boil. Add peeled, cut, fresh yuca, or frozen yuca (which is already peeled and cut into pieces) and return to a boil. Cook for 15 minutes until fork tender. Ensure that yuca is fully covered by water throughout cooking.
While yuca is boiling, chop vegetables.
A common question is whether or not to eat the stalks of rainbow chard. The answer is YES! They are chock full of dietary fiber, vitamins A and K, are an excellent source of iron, and have lots of beneficial polyphenols! These are antioxidants that have shown promise in preventing cancer, heart disease, diabetes, osteoporosis, and degenerative neurological conditions (1).
To prepare rainbow chard for cooking, remove leaves from stems, tear leaves into pieces, and finely dice stems. The stems need to be cooked a bit longer than the leaves.
Heat a saucepan with avocado oil to medium heat. Add chopped leeks (or onions), carrots, red peppers, zucchini, and diced rainbow chard stems and saute for 3-5 minutes. 
Once yuca is fork tender, immediately drain water from boiled yuca and allow to cool for a few minutes. (If boiled yuca is kept in the water it will quickly become mushy.)
Once yuca is cool enough to handle (about 5 minutes,) cut each piece in half lengthwise to remove stick-like stem that runs through the center. Cut into cubes. 
Pour broth from crockpot chicken into saucepan with sauteed vegetables and bring to a simmer. Add yuca cubes and rainbow chard leaves to the pan. Cover and reduce heat to low.
Debone chicken. Add 2 cups of cooked chicken to the pot. Cover and heat for an additional few minutes. 
Serve.
Save the rest of your Chile Lime Crockpot Chicken for tomorrow’s lunch or dinner!!! It can be used for any dish that calls for cooked chicken (like my Zesty Chicken Salad Dijonnaise!) It shreds easily or can be cut into chunks. I make 2-3 crockpot chickens per week, so there’s always chicken on hand to throw together a quick lunch or dinner. (This prevents reliance on unhealthy, processed cold cuts and greatly decreases the time needed to prepare a meal!) For lunch, I toss it into a salad or chicken salad (using my Zesty Dijonnaise Dressing (low FODMAP)), or onto a Cassava Flour Tortilla Wrap, or eat it with steamed vegetables (which takes only 5-8 minutes.) Convenience is key when it comes to maintaining a healthy lifestyle.
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All it takes is 5 minutes of prep time in the morning, and this delicious, gluten and dairy-free chicken will be ready and waiting when you get home. Then boil up some yuca while chopping your favorite vegetables, and within 30 minutes this perfectly healthy, mouthwatering dinner is done! Who says eating well needs to be hard or time-consuming?
Start with a whole, organic chicken. Remove skin, wash, and place into crockpot.
Add 1 tablespoon Trader Joe's Chile Lime Seasoning Blend, 1 teaspoon Himalayan sea salt, the juice of one organic lemon (3 tablespoons,) and 1 cup filtered water.
Cover crockpot and cook either on low for 8 hours or high for 4 hours.
Once cooked, remove cover and allow to cool.
Once cooled, debone.
While chicken is cooling, bring a large saucepan of water to a boil. Add yuca, return to a boil, and cook for 15 minutes until fork tender. Ensure that yuca is fully covered by water throughout cooking.
Meanwhile, chop leek (or onion), red pepper, carrots, and zucchini. Remove leaves from stems of rainbow chard. Tear leaves and finely dice stems.
Heat a saucepan to medium heat. Add avocado oil, chopped leeks, carrots, red peppers, zucchini, and diced rainbow chard stems. Saute for 3-5 minutes.
Once yuca is fork tender, immediately drain water and allow to cool for a few minutes.
Once cool enough to handle, cut each piece of yuca in half to remove stick-like stem that runs through the center. Cut into cubes.
Pour broth from crockpot into saucepan with sauteed vegetables, and bring to a simmer.
Add yuca cubes, rainbow chard leaves, and 2 cups of cooked deboned chicken to pan. Cover and heat for a few additional minutes until chard is wilted.
Serve.
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Comment below and let me know what you think of this dish!
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.
With this Paleo French Onion Soup topped with melted yuca dough, you won’t miss the cheese! This perfect pairing is deliciously gratifying in every way!!! Upon baking, the underside of the yuca gets soft and gooey, while the top browns just right! This Paleo variation …
Many panic when they find out they need to be gluten and/or dairy-free! I think one of the main reasons is fear of giving up their comfort foods. This Grain-Free Chicken Pot Pie recipe is true comfort food at its best! It’s proof positive that …
Valentine’s Day Cassava Flour Cake Pops
The time has come for the gluten-free and gluten-eating alike to enjoy cake pops together for all occasions!!! These pops are so incredible, no one will ever guess they’re gluten-free! Not to mention grain-free, dairy-free, soy-free, and nonGMO!!!
I must admit, I’m known for my cake pops! Making themed pops for holidays, special occasions, and gifts has been a little hobby of mine. I started making them years ago – (in my previous life) – before going gluten-free and eliminating processed food from my diet. I was still making them to bring to parties and other gatherings since they’re such a crowdpleaser, but I haven’t eaten them because they were full of crap!!! They were GORGEOUS, but I can’t think of anything less healthy to eat! I’d actually cringe a little when serving them, feeling like I was giving people poison wrapped up like a beautiful present!
Those days are over now that we have Gluten-free Cassava Flour Cake Pops!
I set out to make healthy cake pops using Otto’s Cassava Flour and all natural ingredients and decorations. I must admit, I’m VERY happy with the results! They might not be as brightly colored as my pops from the past made with chemically dyed toppings, but they taste WAY better and are made of all “real” food. What can be better than that? I can’t wait to share this recipe with you!
Here are my Holiday Cassava Flour Cake Pops.
(See below for decorating instructions for each of these pops.)
With these Gluten-Free Cassava Flour Cake Pops you can have all the fun with no guilt! (or at least very little.)
Many believe that making cake pops is difficult. While it is a bit time consuming, there’s nothing difficult about it.
-3/4 cup Otto’s Cassava Flour
-1/3 cup organic coconut oil
-1/2 cup organic maple syrup
-1/2 teaspoon xanthan gum
-pinch pink Himalayan salt (chosen because of its purity and high mineral content)
-1 cage-free egg
-1 teaspoon pure vanilla extract
-2 cups melting chocolate (I use EnjoyLife Dark Chocolate Morsels or Pascha Dark Chocolate Chips – 55% Cacao. They are both gluten and dairy-free)
-1/4 cup Trader Joe’s Raw Almond Butter (or preferred nut butter)
-12 lollypop sticks
-cake pop stand or styrofoam to hold dipped pops
(*See full printable recipe below*)
In a large bowl, blend Otto’s Cassava Flour, xanthan gum and pink Himalayan salt. In a second bowl combine melted coconut oil, egg, maple syrup, and vanilla. Add wet ingredients to dry ingredient bowl and mix until fully combined.
Place batter into a small baking dish (about 7″ x 7″) lined with parchment paper (for easy clean up and toxin-free baking.) Any shaped baking dish can be used, since the cake will be crumbled after baking.
*The key is to use a baking dish that fits all the batter, with batter only about 1/2 – 3/4 inch deep. Cassava flour can be tricky to bake with in that the perimeter of cakes can cook faster than the middle, if the cake is too thick. This small, thin cake will bake quickly and evenly, without browning. Browned cake becomes too dry and doesn’t hold its shape well when rolled into balls. For best results, remove any browning after baking before moving to the next step.
Be sure not to over-bake. The cake should be baked for 15 minutes – just until a fork inserted into the middle comes out clean.
In a large bowl crumble cake, either with your hands or by raking with a fork, until it’s the consistency of coarse breadcrumbs.
This is the “glue” that holds the balls together so be sure all crumbs are coated evenly.
Divide dough into 12 balls, rolling each between your hands as you would to make a meatball (or use a cake pop former if you have one.) This dough is highly malleable, yet holds its shape well, so use your imagination and create whatever shapes you want! (Below there are 2 oddly shaped “balls” that I was originally going to make into Santa hats, but then decided to stick with balls for this post.)
Dip the tip of each cake pop stick into chocolate, then push it through the center of each cake ball until it’s about halfway through the circumference of ball.
Once all balls have sticks in them, place in freezer for 20 minutes while setting up for decorating. Pops can be made a day ahead, stored in the refrigerator overnight, then decorated the next day.
*Note: Overly frozen pops will contract in the freezer, then expand once thawed out. If pops are frozen for much longer than 20 minutes and then dipped into warm chocolate, they will eventually expand causing cracks in chocolate.
(I used Enjoy Life Dark Chocolate Morsels. They’re dairy, nut, and soy-free as well as non-GMO verified. Any preferred chocolate can be used. )
If using a microwave, heat chocolate in intervals of one minute or less to avoid burning. Stir in between each heating. A double boiler is the preferred method since there’s no risk of burning, and chocolate can be kept over a low heat or covered so it stays melted throughout decorating.
*Note: If using a double boiler, ensure that absolutely no water drips into chocolate, as this will seize the chocolate and destroy its smooth texture. Seized chocolate must be discarded.
Ensure that each pop is fully covered in chocolate, while allowing excess chocolate to drip back into pot. A thin coating of chocolate is preferred. Too much chocolate can drip down stick while drying, take too long to dry, or cause pop to become top heavy and fall off stick.
If adding topping such as nuts, dried fruit, coconut, mini chocolate chips, sprinkles, colored sugar, decorate immediately after dipping into chocolate, as chocolate begins to dry very quickly (within a minute or two.) I like to set up my toppings in separate little bowls so I can dip my pops, then place toppings on quickly and easily.
Once decorated, place each pop into a block of styrofoam (or cake pop holder if you have one) to dry undisturbed. I save large pieces of styrofoam that come as packaging to hold my drying cake pops. When creating decorative baskets and boxes for guests or gifts, I buy appropriate sized styrofoam shapes to fit inside whatever holder I’m using. These can be purchased at craft stores such as Michaels or at Dollar Tree (seasonal item, but each one is only 99 cents, so I stock up on varied sizes when I see them!) They’re typically used in floral arrangements to keep flowers in place.
For these Valentine’s Day cake pops I used a heart shaped cookie cutter so they would all be exactly the same size and shape. Since multiple layers of chocolate and colored icing was used, I allowed the first layer to dry fully before adding additional colors.
For the white icing: Blend one cup powdered sugar (sifted,) 1 teaspoon vanilla, and 1 tablespoon filtered water.
For the red icing: I added a few drops of Color Garden 100% Plant Based Red Food Color to the white icing. This food coloring is made of beet juice, turmeric, annatto, and less than 1% ethyl alcohol as a preservative. It’s the first natural food dye I’ve tried that gives a true red color!
In the picture below I’m covering a pop with Enjoy Life Semi-Sweet Mini Chocolate Chips – a true chocolate lovers dream pop!!!
Here’s the finished chocolate chip cake pop. YUMMY!!!
There are many natural options to use to decorate your cake pops beautifully!
This pop was rolled in Trader Joe’s Organic Unsweetened Coconut!
This pop is covered in Trader Joe’s Unsalted, Dry Toasted Pecan Pieces! (I LOVE pecans, but any chopped nut can be used.)
This cake pop was decorated with a combination of Enjoy Life Semi-Sweet Mini Chocolate Chips and chopped up Trader Joe’s Dry Roasted & Unsalted Pistachio Nutmeats! ……Oh yeah! That’s what I’m talking about!!!
I love the colors of this pop that was decorated with chopped Trader Joe’s Golden Berry Blend. It’s a combination of golden raisins, cherries, cranberries, & blueberries! Who says deliciously sweet, pretty colored cake pops have to include candy and sprinkles filled with chemical dyes??? I think this one looks like a bouquet of flowers!
If a little green and red are desired for your holiday cake pops, consider this sanding sugar made by TruColor. Colors are derived from fruits, vegetables, roots, seeds & minerals, without synthetic FD&C dyes or artificial preservatives! It’s still sugar, but if one wants to use a colored sugar, this one holds up to pretty high standards.
Creating a few character cake pops for holidays and special occasions adds extra fun to your assortment. How adorable are these guys???
The antlers of this Rudolph the Red Nosed Reindeer pop was made with Trader Joe’s (are we starting to see a pattern here? – lol) Gluten-free Pretzel Twists. I cut off one side of each pretzel using a very sharp, fine knife, moved gently back and forth over the pretzel in a sawing motion. (I only broke 4 while perfecting these two!!) The nose is a dried cranberry from my Trader Joe’s Golden Berry Blend. The eyes are two Enjoy Life Semi-Sweet Mini Chocolate chips placed on top of white icing. (See recipe for white icing in description of the making of the snowman pop below.)
The basic white icing used for this snowman was a combination of 1 cup powdered sugar (sifted,) 1 teaspoon vanilla, and 1 tablespoon of water. (That was what I used for the whites of Rudolph’s eyes as well.) The snowman’s eyes are Enjoy Life Semi-Sweet Mini Chocolate Chips. His nose is a slice of dried apricot. His mouth was drawn on using the melted dipping chocolate applied with a toothpick. His adorable hat was molded from a piece of a blueberry RXBAR (a protein bar made with dates, egg whites, almonds, cashews, blueberries, and natural blueberry flavor.) It has a consistency similar to a tootsie roll.
Have fun decorating your pops! One can decorate cake pops simply, or as elaborately as one’s creativity allows.
Cake pops can be presented in a variety of ways. They look great simply placed in a coffee mug!
Various sized boxes or baskets can be inexpensively purchased to display cake pops in decorative ways. Each of these boxes was bought at Dollar Tree for $1 each. You can’t beat that!!!
These pops look like a party simply laid out in a fan shape!
These pops look great displayed in this little holiday box! When giving cake pops as gifts, I wrap decorative boxes of all sizes in cellophane, and tie them with curly ribbon for a truly professional look!
I hope you enjoy your Gluten-Free Cassava Flour Cake Pops!!!
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If you have any questions, reach out to me through the comments sections below and I’ll be happy to help in any way I can.
May your holidays be filled with the warmth of family and friends, food that truly nourishes you, good health, and peace. Warm regards – Lauren from CrazyForYuca.com
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Nothing says fun like cake pops! They bring smiles and excitement to any dessert table! Finally, a cake pop that everyone can enjoy, whether gluten-free, dairy-free, or soy-free! They're so delicious, your guests will be shocked to know they're gluten-free!! (And you don't have to tell them!) These pops will be the talk of your holiday dinner or next party!
Preheat oven to 375 degrees
In a large bowl, mix Otto's Cassava Flour, xanthan gum and Himalayan sea salt.
In a second bowl blend maple syrup, melted coconut oil, egg, and vanilla.
Add wet ingredients to dry ingredient bowl and mix until fully combined.
Line a small baking pan with parchment paper. (This step is optional, but allows for easy clean up as well as non-stick baking without greasing baking pan.)
Choose a small baking pan that allows for a very thin cake (batter depth about 1/2 -3/4 inch.) This will allow cake to bake quickly and evenly throughout, without browning.
Bake for 15 minutes - just until a fork inserted into the middle of cake comes out clean. *Don't wait for browning to occur. If browning does occur, cut off browned parts before next step. Browned cake is too dry and will prevent pops from holding their shape once rolled into balls.
Allow to fully cool (about 15 minutes.)
In a large bowl, crumble the cake, either with your hands or by raking it with a fork, until it's the consistency of coarse breadcrumbs.
Add almond butter, mixing to ensure it's evenly blended throughout cake crumbs. (This is the glue that holds the pops together.)
Form 12 equal sized balls, rolling them with your hands the way you would a meatball. (A cake pop former can also be used if you have one, but isn't necessary.)
Place each formed cake ball on a parchment lined baking sheet or plate. (Wax paper can also be used.)
Melt a small amount of chocolate (about 1/4 cup) either in the microwave or in a double boiler. (If using microwave, heat for one minute, stir, heat for an additional minute, stir.... until fully melted. Heating for longer than a minute at a time can burn chocolate.)
Dip the tip of each cake pop stick into chocolate, then push it through the center of each cake ball until it's about halfway through the circumference of the ball.
Place the baking sheet with cake pops into the freezer for 20 minutes. (This allows pops to harden and adhere to the sticks so they won't fall off while being dipped in chocolate.) *Don't keep pops in freezer longer than 20 minutes. Pops that are too cold will contract, and later expand once they're dipped in warm chocolate, causing cracks in your pops. Pops can be kept in refrigerator overnight if decorating isn't being done on the same day. They can be dipped the next day without first putting them in freezer.
Melt chocolate in either the microwave (in intervals of no longer than 1 minute) or a double boiler (preferred method since there's no risk of burning, and chocolate can be kept over a low heat or covered so it stays melted throughout decorating.) *If using a double boiler, ensure absolutely no water drips into the chocolate, as this will seize the chocolate, destroying it's smooth texture. Seized chocolate must be discarded.
Dip each chilled pop into melted chocolate, tipping the bowl of chocolate and slowly rotating the pop to ensure full coverage. (Don't roll pops in chocolate, as this can place too much pressure on pop and cause it to fall off stick.)
Once pop is fully covered in chocolate, decorate immediately with chopped nuts, dried fruit, mini-chips, colored sugar, candy, etc. To make characters, additional embellishments can be adhered to pop with small dots of melted chocolate.
Place pops in cake pop stand or poke holes with pop into styrofoam block and allow to dry.
Display in any number of fun ways to serve to guests or to give as gifts.
Happy Holidays to you and your family from Lauren at CrazyForYuca!
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.
Can you believe that the icing for this Christmas tree cookie was colored with spinach? It’s true!!! And the tree trunk was colored with cinnamon! This year I thought I’d have a little fun experimenting with fruits, vegetables, and spices as natural dyes for the …
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! …
If you haven’t tried Otto’s Cassava Flour yet, what are you waiting for??
Cassava flour is a whole-food flour made simply by drying and grinding the white flesh of the peeled yuca/cassava root. (Yuca and cassava are different names for the same root vegetable.)
For baking that does not require rising, cassava flour can often replace wheat flour in a 1:1 ratio. For recipes requiring rising, a combination of cassava flour and other gluten-free flours can be used to obtain the desired result. It requires a little experimentation.
Cassava flour can be used to make cassava breads, tortillas, pizza crust, pie crust, cookies, brownies, cakes, muffins, pancakes, crackers, you name it!! All with no gluten – or even any grain!!! I don’t know about you, but that is REALLY exciting to me!!!
For those who are gluten-free like me, I’m sure you can relate when I say – How much almond flour can a person eat? I kept worrying that the next food sensitivity I was going to develop was a sensitivity to almonds since I seemed to make EVERYTHING out of them!
Cassava flour is a truly healthy alternative to wheat for those who are gluten intolerant or have an allergy to nuts. A further benefit is that it will not spike blood sugar the way many gluten-free flours can. It’s a wonderful choice for “gluten eating” people as well, as it’s a delicious, natural, unprocessed flour.
There are many reasons why I use Otto’s Cassava Flour. First – it tastes great! Many people find it indistinguishable from wheat flour! It has no fillers and is not enriched with anything. The only ingredients are cassava/yuca and water. It’s certified non-GMO, gluten-free, and Paleo. Many other cassava flours are made by peeling and then sun-drying the root. This allows fermentation which can create a sour tasting and musty smelling flour. Otto’s Cassava Flour is made in Brazil, (not Africa like some brands) where it’s peeled and baked according to their proprietary method – with no fermentation or opportunity for mold growth. As someone with autoimmune issues, avoiding mold is a top priority. Otto’s is the highest quality, cleanest tasting flour. If you tried a different brand of cassava flour and didn’t like the taste of your recipe, don’t give up before trying Otto’s. You won’t be sorry.
Otto’s Cassava Flour – Nutrition
Serving size: ¼ cup (32g)
| %DV | ||
| Calories | 110 | |
| Total Fat | 0 g | |
| Cholesterol | 0 g | |
| Sodium | 0 g | |
| Total Carbohydrate | 28 g | 10% |
| Dietary Fiber | 3 g | 11 % |
| Sugars | 0 g | |
| Protein | 3 g | 11% |
| Calcium | 32 mg | 2% |
| Potassium | 83 mg | 2% |
| Manganese | 11% |
Otto’s Cassava Flour can only be found in some specialty stores and online. Click link or picture below to purchase Otto’s Cassava Flour.
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!
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.
Not sure what to do with your Thanksgiving turkey leftovers? Sick of eating plain, dry turkey? This Turkey Bacon Yuca Salad will forever change your perception of leftover turkey. Think potato salad mixed with chicken salad – only way better!!! The addition of organic turkey …
If you haven’t tried yuca (a.k.a. cassava) yet, you are in for a treat! Yuca is in many ways similar to a potato in that it’s white, has a very mild taste, and takes on the flavor of the sauces and spices within which it …
If you’re anything like me, “Pop-Tarts” were a staple of your childhood. When I was little my mother would leave a box of them in a lower cabinet so my brother and I could get breakfast for ourselves on weekends, and she and my dad could sleep a little longer. My favorites were strawberry frosted and apple cinnamon. YUM!!! I never understood why they were called “toaster pastries” since they were so much better right out of the box!
The thought of eating a processed pastry full of genetically modified wheat, tons of sugar (including high fructose corn syrup) and a bunch of preservatives for breakfast (or any time) is totally out of the question at this point in my life. However, we all need a little something sweet now and then, so here’s my philosophy:
If I’m going to eat dessert, I want it to be made out of “real food,” without any chemicals, additives, or GMOs. I choose natural forms of sugar to sweeten my treats, and use the least amount needed to make them delicious.
In the “old days” if someone wanted cake or cookies, they had to bake them from scratch. I’m all for that! People actually had to use flour, water, butter, eggs, molasses and other “real food” ingredients. (Back then they weren’t genetically modified.) There were no boxed cake mixes or pre-packaged pastries filled with chemical additives, colors, and preservatives with a shelf-life of many years!! One must stop and ask, “What kinds of chemical preservatives are in food that contains eggs and milk, doesn’t have to be refrigerated, and can last in a box on a shelf for many years!” That’s definitely not something I want in my body. And while it does take some time and effort to bake from scratch, we shouldn’t be eating cake and cookies everyday anyway. They’re special treats. If we had to go the effort of standing in the kitchen and spending an hour baking every time we wanted some “junk” food we’d all be a lot thinner and a lot healthier!
Following my philosophy of eating “real food” with minimal amounts of natural sugar, I’ve re-created the Apple Cinnamon “Pop-Tarts” of my childhood into a gluten-free, grain-free, soy-free, dairy-free, low sugar pastry. Trust me, they have all the taste and satisfaction of the “Pop-Tarts” you remember, but none of the guilt (and none of the chemicals or high fructose corn syrup.)
These Apple Cinnamon Pop-tarts are made with Otto’s Cassava Flour (a gluten-free, grain-free, nonGMO, non-inflammatory, whole-food, amazingly delicious flour!)
Otto’s Cassava Flour can be found in some specialty markets or online by clicking below.
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
These cassava flour Apple Cinnamon “Pop-Tarts” have just the right amount of natural apple cinnamon sweetness on the inside, and pure organic maple syrup sweetened crust goodness on the outside!
*Full Printable recipe below*
-1 1/2 cups Otto’s Cassava Flour
-2 tablespoons organic maple syrup
-1 pastured egg
-1/2 teaspoon xanthan gum
-1/2 teaspoon baking soda
-1 teaspoon pink Himalayan salt
-1/2 cup Spectrum Organic Vegetable Shortening (or pastured butter if you tolerate dairy)
-1/2 cup filtered water
-3 organic apples – peeled and sliced
-1 teaspoon organic coconut oil
-2 teaspoons cinnamon
-1/4 teaspoon pink Himalayan salt
-2 tablespoons juice from an organic lemon
-2 teaspoons tapioca starch
-1 cup powdered sugar
-1 teaspoon vanilla
-2 teaspoons ground cinnamon
-1 tablespoon filtered water
-Optional -1 tablespoon colored decorative sugar (If you want them to look like classic “Pop-Tarts”) I use TruColor Natural Sanding Sugars (Red).
TruColor Natural Sanding Sugars come in a variety of colors to meet all your baking needs! I love them because they’re made from Fruits, Vegetables, Roots, Seeds & Minerals! They contain NO SYNETHETIC FD&C DYES / NO ARTIFICIAL PRESERVATIVES.
Click picture below to check out TruColor Natural Sanding Sugars so you will have them on hand for all your holiday baking!
It all starts with the apples! First, peel and slice 3 apples.
Place 1 tablespoon coconut oil into a pan on medium heat. Add sliced apples, 2 teaspoons cinnamon, 1/4 teaspoon pink Himalayan salt, and 2 tablespoons lemon juice. Cook 4-5 minutes until fork tender.
Place cooked apples into a food processor to blend into a smooth textured filling. For chunkier filling, place only half of the apples into the food processor and cut up remaining pieces into smaller chunks.
Make a slurry out of 2 teaspoons tapioca starch (which is made of yuca) and water. Add to apple mixture to slightly thicken it. Return to the stovetop and cook for a few more minutes to decrease any starchy flavor. Set apple filling aside while making dough.
To make the dough: In a large bowl, whisk egg. Add maple syrup and thoroughly blend. Then add Otto’s Cassava Flour, xantham gum, salt, baking soda, vegetable shortening or butter, and water. Blend with a spoon. When it gets all crumbly and difficult to mix, use your hands to fully incorporate ingredients.
Roll out half the dough onto parchment paper and cut into desired shapes and sizes with a pastry wheel or pizza cutter. These will be the bottom halves of the “pop-tarts.”
Transfer each cut-out pastry bottom onto a parchment lined baking sheet and fill with a heaping tablespoon of apple filling. Roll out second half of dough into matching sizes and shapes for the pastry tops. Then dip finger in water and run wet finger along the perimeter of each pastry bottom. Carefully lay each pastry top over the bottom pastry and filling. Press down along edges to seal. For a decorative effect press with a fork all around the edges.
Bake at 375 degrees for 25-30 minutes until edges begin to brown.
Place cooked pasties on a rack to cool. While cooling, make icing (if desired.) Combine powdered sugar, water, vanilla and cinnamon until smooth. Once cool, drizzle icing onto each pop-tart.
With these pop-tarts, you control the amount of sugar by deciding how much icing to put on top. Other than the icing, the only added sugar in 8 pop-tarts is 2 Tbsp of pure organic maple syrup (about 3 grams each.) I added the colored decorative sugar to make these appear more like classic pop-tarts, but this can easily be eliminated to minimize the sugar.
Drizzle desired amount of icing onto each pop-tart using a spoon.
Enjoy!!
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These Apple Cinnamon “Pop Tarts” freeze really well and can be quickly defrosted for a warm, homemade treat any time! Either microwave for 30-45 seconds, bake at 375 in the oven or toaster oven for 10 minutes, or leave out on counter for about an hour.
I get really excited when I’m yearning for a sweet treat and I remember that these are in the freezer!
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Purchase Otto’s Cassava Flour online here! so you can make these amazing grain-free Pop-tarts!!!
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
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!
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Healthy Eating Tip: What is Spectrum Organic Vegetable Shortening? It is expeller pressed organic palm fruit oil with some of its unsaturated fats removed to form shortening. Spectrum Organic Vegetable Shortening is a Non-GMO, Fair Trade certified, Rainforest Alliance certified, all vegetable shortening containing no hydrogenated fats. It has no flavor, no affect on the color of baked goods, and acts as a natural preservative extending the shelf-life of food. It adds flakiness to crusts, creaminess to icing, and crispiness to fries in a way that oil cannot. It has a high smoke point so there is no concern of rancidity at high temperatures, as is the case with many cooking oils. Spectrum Organic Vegetable Shortening has 1 ingredient – expeller pressed organic palm oil. Expeller pressing is a mechanical process that uses pressure to naturally extract oil from nuts and seeds. Expeller pressing is a much healthier process than chemical processing which uses hexane, a neurotoxic byproduct of gasoline production. A hexane residue can remain in the oil and the FDA doesn’t require testing for this. Since expeller pressing is more expensive and produces less oil, big manufacturers tend to use chemical processing. If choosing a vegetable shortening other than Spectrum brand, make sure the company procures their oils using sustainable methods that don’t contribute to deforestation, or displacement and mistreatment of native communities and workers, as has traditionally been the case.
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Now you can have fun, delicious "pop-tarts" without the guilt! Don't be deceived by the fact that these are gluten-free, dairy-free, grain-free, and low in sugar. These cassava flour "pop-tarts" have just the right amount of sweetness - with apple cinnamon goodness on the inside and a delectable flakey crust on the outside. Whether warm or at room temperature this satisfying treat really hits the spot!
Heat a large pan over medium heat. Add coconut oil.
Add peeled, sliced apples to the pan.
Add cinnamon, salt, and lemon juice. Cook 4-5 minutes until apples are fork tender.
For a smooth textured filling, put cooked apple mixture into a food processor and blend for a few seconds until smooth. Don't over-blend. If a chunkier filling is desired, place only half the apples in food processor to blend, then combine with the rest of the cooked apples.
In a small dish, mix 2 tsp tapioca starch with 2 tsp water to form a slurry.
Place blended apple filling back into pan on the stovetop, add slurry, mix, and cook for a few additional minutes to remove any starchy flavor from the tapioca.
In a large bowl, whisk egg. Add maple syrup and thoroughly blend. Then add cassava flour, xanthan gum, salt, baking soda, Spectrum Organic Vegetable Shortening or butter, and water. Blend into a dough, first by mixing with a spoon and then using your hands to fully incorporate ingredients. If dough is too dry, add additional water - 1 Tbsp at a time. If dough is too wet, add additional cassava flour - 1 Tbsp at a time.
Roll out half the dough on parchment paper. This will form the bottom layers of the pastries.
Cut dough to the size and shape desired with a pastry wheel or pizza cutter. This recipe makes 8 - 3" x 3 1/2" "pop-tarts" (depending how thin dough is rolled out) but can be made into whatever size or shape is desired.
Transfer each cut-out piece of dough onto a baking sheet lined with parchment paper.
Spoon a heaping tablespoon of apple filling into the center of each cut-out piece of pastry, ensuring to leaving enough room around the perimeter for the top and bottom pastries to connect and be sealed together.
Roll out and cut remaining dough to match the sizes and shapes of the bottom halves.
Place 1/4 cup filtered water into a small bowl. Dip finger into the water and run wet finger along the edge of each pastry bottom.
Carefully lay each top, cut-out pastry over bottom pastry with filling. Press down along the edges to seal. For a decorative effect press down using a fork around the edges of pastry.
Bake at 375 degrees for 25-30 minutes, until edges begin to brown.
Let cool before icing.
Mix powdered sugar, cinnamon, vanilla and water until smooth. If icing is too thick, add additional water in 1 tsp increments until desired consistency is reached. Drizzle desired amount of icing over cooled "pop-tarts." Sprinkle with colored sugar if desired.
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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 simple-to-make dressing not only adds zip to any salad, but is a creamy vegetable dip, a sauce for meat, and a zesty mayonnaise literally bursting with mouth-watering flavor! And it’s dairy-free!!! I first created this Dijonnaise during a time when I was suffering from …
Whether right out of the pan or filled with your favorite toppings, these tortilla wraps are outstanding! While cooking up a batch I literally have to stop myself from eating them all before I finish making them. They’re sooooo yummy on their own… especially warm! These tortilla wraps do so much more for your meal than just hold it together!
Knowing these delicious, gluten-free, grain-free tortilla wraps are always in my freezer gives me comfort that any member of my family can throw together a whole-food, satisfying meal in minutes!
Here are some ways my family enjoys these tortilla wraps. (See Yuca Pairing recipe links below.)
This recipe was developed by Dr. Sarah Ballantyne of ThePaleoMom.com (See her full recipe link below.) A big thank you to her for creating such AWESOME tortillas!
All it takes is a few simple ingredients and about 30 minutes of your time.
Ingredients:
-cream of tartar
-baking soda
-warm water
Simply mix dry ingredients together, add oil and water, then blend until a dough forms. Toward the end it may be easier to knead with your hands into a large ball of dough.
Divide dough ball into smaller balls, depending on the number and size of tortilla wraps desired.
Roll out each ball with a rolling pin on parchment paper, or use a tortilla press if you’re lucky enough to have one. (A tortilla press is DEFINITELY on my wish list!) ThePaleoMom uses one in her video and her tortillas come out PERFECT in a fraction of the time! Click here for full recipe and video from Thepaleomom.com.
Place each rolled-out tortilla wrap in an UN-GREASED, preheated frying pan and cook on medium heat for 1-2 minutes until bubbles begin to form.
Flip and cook the second side for 30-60 seconds. Each side should cook enough to form brown spots as seen below.
Stack each tortilla wrap on a plate, with parchment paper between each layer to prevent them from sticking together. They’re now ready to be filled with your favorite toppings. Once cooled they can also be frozen this way in a sealed plastic bag.
Otto’s Cassava Flour is available in some specialty markets or can be purchased by clicking the link below!
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
No time to make these Cassava Flour Tortilla Wraps, but want to try a great ready-made version? I highly recommend Siete Cassava and Coconut Tortillas. These are YUMMY!!!
*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 ingredients or products. Thank you so much for supporting Crazy For Yuca’s efforts to bring you the latest yuca/cassava recipes!
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Healthy Eating Tip: Double your batch and freeze them for a quick, satisfying meal in minutes! These tortillas freeze perfectly! I make about a dozen and freeze them with parchment paper between them in a large zippered plastic bag. They’re then ready to be pulled out whenever a family member wants to make a quick breakfast wrap, salad wrap, taco, fajita, etc. They also hit the spot when you need a quick snack and would otherwise grab cookies or chips. For a soft bendable wrap, just heat frozen tortilla wrap in the microwave for about 20-30 seconds or bake in the oven/toaster oven for 1-2 minutes. They can also be toasted (whole or first cut into wedges) for more of a crunchy cracker. Eat plain or dip into guacamole or hummus for a healthy snack or side dish. They are so versatile!
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Click here for Veggie Egg recipe
Click here for Taco Meat recipe
Click here for Zesty Chicken Salad Dijonnaise
Click here for Easy Go-To Crockpot Chicken recipe.
Having cooked chicken or taco meat on hand ensures a healthy wrap can be thrown together in minutes any time!
How do you like your tortilla wraps? Comment below and let me know what you think of these tortilla wraps and about your own unique creations!
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.
If you’re looking for a crowd-pleaser you’ve found it! Young and old, as a meal, side dish or an appetizer for guests, these empanadas are a hit with everyone! (Whether the person is gluten-free or not!) They can also be made with beans for a …
“Yuca-ta” Try These Cassava Flour Pancakes got their name because no one can believe they’re made with anything other than wheat flour! The taste is truly indistinguishable! These pancakes have been taste tasted on my husband, my kids, and a bunch of their friends with …
Come one, come all! The time has come! Whether you’re following a gluten-free, Paleo, Vegan, or Autoimmune Protocol, there is now a scrumptious flatbread that you can eat without guilt!
Who could believe that delicious flatbread can be made simply by boiling some yuca, blending it with oil, salt and garlic powder (or any other spices you like), rolling it out, and baking it! It really is too good to be true! Thank you Jennifer Robbins of PredominenatlyPaleo.com for discovering this ingenious fact! While I use a similar “yuca dough” recipe to make this flatbread, Jennifer calls hers pizza crust. Two AMAZING options! See her full recipe and video links below.
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One of my husband’s favorite sayings is, “Everything is easy when you know how to do it.” This idea totally applies to making yuca flatbread. While it isn’t complicated, there are a few tips and tricks that will help avoid some common pitfalls. We’ll take it step by step. Mastering the making of this dough is very important, since it’s the foundation of countless recipes to come!
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Ingredients:
– 4 cups fresh or frozen yuca, peeled, boiled and cut into chunks (This is the equivalent of one 1 1/2 pound bag of Goya frozen yuca or 2 medium sized fresh yuca.)
– 3 tablespoons avocado oil – divided
– 1/2 teaspoon organic garlic powder
– 1/2 teaspoon pink Himalayan salt (chosen for its high level of purity and mineral content)
– parchment paper
This flatbread can be made using either fresh or frozen yuca. The result will be the same either way, so use whatever feels more comfortable for you. If using frozen, it’s already peeled, cut, and ready to be boiled. There’s no need to even defrost it before boiling. Many find frozen yuca to be much more convenient.
If using fresh yuca it must be fully peeled before it gets boiled. For step by step instructions on how to peel yuca see: About Yuca: How to Peel Fresh Yuca (Cassava) on this site.
Once fresh yuca is peeled, cut it into 3 or 4 pieces and place it in a pot of boiling water. Ensure that the yuca is fully covered by water. Once water returns to a boil, cook 15-20 minutes, until just fork tender. It is very important not to overcook! Drain in a colander.
Once cool enough to handle, cut each piece of yuca in half lengthwise (top to bottom) and remove the stick-like stem that runs through the center.
Chop boiled yuca into small chunks before placing it into food processor. *Pulverize yuca in small batches (1 to 1 1/2 cups at a time) to avoid overheating the machine. Overheating the food processor is very easy to do and can be one of the most frustrating parts of making yuca dough. No one wants to wait 10 minutes for the machine to cool down in the middle of making dough! When I first started making this I would overheat my machine many times in the same day!!! Now I just pulverize about 1 cup at a time and it’s “easy peasy lemon squeezy” – as my daughters used to say! Trust me on this one. You will save a lot of time in the end.
I use a Vitamix which works very well because of its tamper (a tool used to push the food down onto the blade while it spins.) If using a different food processor you may need to stop a few times to scrape yuca off the wall of the bowl so that it blends completely.
Yuca chunks literally transform into dough in under a minute! (maybe a bit longer if a Vitamix isn’t being used.) It’s truly exciting to witness the first time you do it! Check out my little video!
Once dough forms, place it onto a cutting board lined with parchment paper. Beware – dough can be very sticky! Parchment paper is a non-stick surface which is needed to easily work with this dough. If dough seems too sticky to work with there are a few tricks that will help.
1. I try not to touch the dough much. I spoon it from the Vitamix right onto parchment paper. I then place a second piece of parchment on top, then roll it out.
2. Refrigerating or freezing dough for a few minutes will help greatly to reduce stickiness.
3. Kneading a little tapioca flour, arrowroot flour or coconut flour into the dough and keeping fingertips coated in flour will help as well. For more tips see About Yuca: Tips For Handling Sticky Dough.
Using a rolling pin, roll out dough between 2 pieces of parchment paper. Decide how thick or thin to make it. Thinner dough will come out crispier, although this also depends on how long it’s cooked. I love it crispy along the edges and a little soft and doughy in the center.
Remove top piece of parchment and place flatbread (along with bottom piece of parchment) on a cookie sheet. If top parchment sticks to the dough, place the whole thing into the refrigerator or freezer for a few minutes. The top parchment will then easily be removed.
Brush top of flatbread with a little avocado oil. Sprinkle with a pinch of Himalayan sea salt and garlic powder (according to taste.)
Bake at 375 degrees for 20-25 minutes, depending on thickness. Once edges start to brown and a spatula easily slides between flatbread and parchment, it’s ready to be flipped. Cook on second side for an additional 5-10 minutes – until reaching desired doneness.
Adjust cooking time according to how doughy or crispy you like it. Cooking at a higher temperature (400 degrees) will make the dough crispier as well. It can come out soft and bendable like a typical pizza crust or more crispy like a cracker. There’s no right or wrong way to bake these. They come out delicious no matter what!
Slice immediately into desired shapes with a pizza cutter. Delays in cutting will make slicing more difficult and increase breakage. Enjoy!
Variation: “Everything But The Bagel” Flatbread – One of my favorite variations is topping this flatbread with Trader Joe’s “Everything But the Bagel Seasoning Blend.” This seasoning contains all the toppings you would expect on an “Everything bagel” including sesame seeds, sea salt, garlic, onion, and poppy seeds (I’m happy to say there are no caraway seeds and no gluten ingredients.) Who needs bagels when you have this! Cut into whatever shape you want. Eat plain or top with anything you would put on a bagel! Yummy “whole-food” goodness!!! *Note- the addition of this seasoning would prevent this flatbread from being approved for those following an autoimmune protocol.
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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See Original Recipe by Jennifer Robbins here at PredominanatlyPaleo.com
See Video – Yuca Dough – PredominanatlyPaleo.com
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Healthy Eating Tip: Make extra and freeze them! Spend the time once to boil up a big batch of yuca, blend in food processor in 1 cup batches, then roll out into individual flatbreads. (I make each individual flatbread with 1 cup of boiled, chopped yuca.) Separate each flatbread with parchment paper, place in an airtight plastic bag, and store in your freezer until you’re ready for a warm, fresh flatbread in about 30 minutes. Simply toss one into the oven to bake while you prepare the rest of your dinner (or bake one to enjoy as a delicious snack anytime!) To retain freshness of leftovers, freeze baked flatbread on the day it’s baked. Baked flatbreads won’t stay fresh when simply wrapped up and left at room temperature or put in the refrigerator.
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What if you want to make flatbread, but don’t own a food processor? You’re in luck! Stacy from PaleoGoneSassy.com has devised a way to make this same yuca dough on the stovetop with grated yuca/cassava! The main reason I don’t do it this way is because I haven’t found a store near me that carries grated yuca. The one time I found it was at a Wal-Mart and they only had one package Goya grated yuca left! Unfortunately, it isn’t carried at the Wal-Mart near my house. You can check Wal-Mart.com using the store locator to see if it’s carried at a store near you. It can also be gotten at Asian markets if you live near one. Click here to check out Stacy’s technique.
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I can’t wait to hear your feedback about these incredible grain-free, egg-free flatbreads! Once you master the making of this dough there is no limit to what you can create with yuca! Give them a try and let me know any new variations you come up with!
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Makes four 8” round flatbreads
Bring a large pot of water to a boil.
Meanwhile, if using fresh yuca, remove bark-like peel with a vegetable peeler or sharp knife before boiling. See: About Yuca: How To Peel Fresh Yuca (Cassava.) Once peeled, cut each yuca root into 3 or 4 pieces. Place frozen or peeled fresh yuca pieces into boiling water - ensuring yuca is fully covered throughout boiling. Return to a boil and cook for 15-20 minutes, until fork tender. Drain water.
Preheat oven to 375 degrees.
Once cool enough to handle, place cooked yuca on cutting board and cut each piece in half lengthwise (from top to bottom) to remove the stick-like center.
Cut boiled yuca into chunks (the smaller the better - to not overwhelm your food processor.)
Place yuca chunks into food processor (I use a Vitamix) in batches of about 1 - 1 1/2 cups. Add 1-2 tsp avocado oil, 1/4 tsp sea salt and 1/4 tsp garlic powder per cup of yuca. Blend for about 30 seconds until a dough forms. (It will likely take a bit longer with a traditional food processor.)
Spoon dough onto a cutting board lined with parchment paper. Note: dough is very sticky. Either spoon directly on to parchment paper without touching it or knead some arrowroot, tapioca, or coconut flour into dough until it can be handled without sticking to fingers.
Using a rolling pin, roll out dough between 2 pieces of parchment paper. Decide how thick or thin to make it. Thinner flatbread will be crispier and thicker will be softer.
Remove top piece of parchment paper and place rolled-out crust and bottom piece of parchment paper onto a cookie sheet. Brush the top of the dough with a thin layer of avocado oil and sprinkle with a pinch of sea salt and garlic powder.
Place in preheated oven and bake. For thin flatbread - bake for 20 minutes before flipping. It's ready to be flipped when edges begin to brown and a spatula easily slides between flatbread and parchment. If flatbread is sticking to parchment, cook for a few additional minutes before flipping. Cook on second side for 5-10 minutes. For thicker flatbread, cook a bit longer.
Adjust cooking time according to desired crispiness. It can be soft and bendable like pizza crust or more crispy like a cracker.
Remove from oven. Slice immediately using a pizza cutter. Delays in slicing may cause it to crumble upon cutting. Enjoy!!
Variation: "Everything But The Bagel" Flatbread - One of my favorite variations is topping this flatbread with Trader Joe's "Everything But the Bagel Seasoning Blend." This seasoning contains all the toppings you would expect on an "Everything bagel" including sesame seeds, sea salt, garlic, onion, and poppy seeds (I'm happy to say there are no caraway seeds.) Simply roll out dough, brush with avocado oil, and sprinkle with amount of "Everything But The Bagel Seasoning" preferred. A true favorite!!
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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.
The Perfect Yuca Chip! 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 …
Making yuca fries is super easy! It’s a perfect recipe to try when first experimenting with yuca (a.k.a. cassava.) These fries are baked in the oven (not fried) so their fat content is low – yet their taste satisfaction is high!! They’re crispy on the …
