... And all things wellness!
Do you enjoy pancakes and eggs? Do you have your old sandwich maker lying around? If the answer is yes, you’re in for a real treat! This Grain-Free Pancake Pocket recipe is simple to make and extremely fun to eat!!! If you can prepare pancake …
Have you ever tried Hamantaschen??? They’re the wonderful, triangle shaped pastries traditionally eaten on the Jewish holiday of Purim! Hamantaschen are named for Haman, the villain in the story of Purim. I thought it would be fun to make a gluten, grain, and dairy-free version …
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 me a list of ingredients with absolutely no measurements or proportions! It took me a few tries to perfect these, but they’re totally worth it! Slightly crispy on the outside, soft and bursting with flavor on the inside – YUM!!! Anita insists that these be dipped in hot sauce!
I chose to stuff my cassava balls with meat, but fill them with cheese, or fry them with no stuffing at all! This recipe is gluten and dairy-free, as well as grain-free, soy-free, nut-free, and egg-free. But trust me, they’re full of deliciousness!
These Stuffed Cassava Balls make a perfect appetizer for guests, side dish, or even a main meal served with a salad or vegetables!
If you have a traditional way to cook Cassava Balls, please share in the comments section below! Maybe you stuff them with something awesome, or have a special dipping sauce that my readers would enjoy! Yuca is incredibly versatile, and is a staple that’s enjoyed in all sorts of ways throughout Latin America, Africa, and Asia! It’s my mission to create a yuca-loving community, and spread the word in the United States. We’ve been left out of all the yuca excitement for way too long!!!
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Any required non-perishable ingredients can be quickly and easily purchased online by clicking the needed items below.
*Full Printable recipe below*
-1 1/2 pounds yuca (fresh or frozen can be used)
-1/3 cup Otto’s Cassava Flour
-6 organic garlic cloves – minced
-3 organic scallions – minced
-1 teaspoon salt (I use pink Himalayan salt because of its purity and high mineral content)
-1/4 teaspoon fresh ground pepper
-1 pound organic ground meat of choice. I used organic grass-fed beef. (Sautéed vegetables can also be used as filling)
-1 small organic onion – diced
-2 teaspoons Adobo Seasoning (I use Primal Palate Organic Adobo Seasoning)
–ChosenFoods 100% Pure Avocado Oil – for frying (Chosen because of its purity and high smoke point.)
-Bring a large pot of water to a boil.
-While water is boiling, peel fresh yuca and cut into a few pieces (if using frozen yuca, it’s already peeled and cut into a few large pieces. No need to even defrost it!)
If you need assistance peeling your fresh yuca, click: How to Peel Fresh Yuca for step by step directions, including pictures.
-Once water is boiling, add peeled, cut yuca to water and cook for 20 minutes, until fork tender. *Ensure yuca is fully covered by water throughout boiling.
*Do not over-boil or you will have very sticky, mushy yuca that will be difficult to work with!
-While yuca is cooking, brown ground organic meat and onion in a frying pan on medium heat, until meat is no longer pink and onion is translucent.
-Add 2 teaspoons Primal Palate Organic Adobo Seasoning to meat. Cover, reduce heat to low, and allow flavors to mingle for 3-5 minutes.
-Meanwhile, mince organic garlic cloves and scallions. (These will be added to the boiled yuca.)
-Once yuca is fork tender, drain water and allow to cool. Once cool enough to handle, transfer to a cutting board and remove the stick-like center that runs through the middle.
-Mash yuca by hand, or place into a food processor one cup at a time, along with garlic, scallions, pink Himalayan salt, and pepper. Pulverize for 1-2 minutes until fully blended into yuca mash. (*Placing too much yuca into a food processor at one time may overheat machine.)
-Before stuffing the cassava balls, allow yuca mash to fully cool. It can be put into the refrigerator for a few minutes, if needed.
–With moistened hands, place a spoonful of cooled yuca mash into the palm of your hand and flatten as much as possible. (*You will need to wet your hands in between the filling of each cassava ball. This is critical to prevent yuca dough from sticking to your hands!)
-Place a spoonful of cooked organic ground meat into the center of each flattened handful of yuca dough.
-Carefully form a ball by bringing the edges of yuca dough together around the meat. Additional yuca mash may be needed to fully cover meat.
-Roll each formed ball in Otto’s Cassava Flour, ensuring even coating all around.
-Heat avocado oil in a fryer, pot, or frying pan on medium high heat. (Note: Balls come out rounder if they’re fully submerged in the oil while frying. However, they can also be fried in a frying pan and flipped halfway through.)
-The oil is ready for frying when a drop of water placed into it creates a sizzle.
-Carefully place each ball into the boiling oil with a slotted metal spoon or spatula, ensuring not be touched by splattering oil.
-Fry until golden brown. This takes between 2-3 minutes. *Be sure to keep an eye on your Stuffed Cassava Balls during frying, as cooking time may vary.
-Once golden, remove with metal slotted utensil and place on a paper towel lined plate to absorb excess oil.
-Serve with your favorite hot sauce!
-Eat immediately, or refrigerate and reheat in the oven when desired.
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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 meet my own personal standard for high quality and clean eating that I use in my own kitchen. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
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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! I chose to stuff these with meat, but many stuff them with cheese, or fry them with no stuffing at all. This gluten-free appetizer or side dish is slightly crispy on the outside, and soft and bursting with flavor on the inside!!! Anita insists these be dipped in hot sauce!
Bring a large pot of water to a boil.
While water is boiling, peel fresh yuca and cut into a few pieces. (If using frozen yuca, it’s already peeled and cut into a few large pieces. No need to even defrost it!)
Once water is boiling, add peeled, cut yuca to water and boil for 20 minutes, until fork tender. *Do not over-boil or you will have very sticky, mushy yuca that will be difficult to work with! *Ensure yuca is fully covered by water throughout boiling.
While yuca is boiling, brown ground organic meat and onion in a frying pan on medium heat, until meat is no longer pink and onion is translucent.
Add 2 teaspoons Primal Palate Organic Adobo Seasoning to meat. Cover, reduce heat to low, and allow flavors to mingle for 3-5 minutes.
Meanwhile, mince organic garlic cloves and scallions. (These will be added to the boiled yuca.)
Once yuca is fork tender, drain water and allow to cool. Once cool enough to handle, transfer to a cutting board and remove the stick-like center that runs through the middle.
Mash yuca by hand, or cut into chunks, then place into a food processor one cup at a time, along with the garlic, scallions, salt, and pepper. Blend for 1-2 minutes until fully combined into yuca mash. (*Placing too much yuca into food processor at once may overheat machine.)
Before stuffing the cassava balls, allow yuca mash to fully cool. It can be put into the refrigerator for a few minutes, if needed.
With moistened hands, place a spoonful of cooled yuca mash into the palm of your hand and flatten as much as possible. (*You will need to wet your hands in between the filling of each cassava ball. This is critical for preventing yuca dough from sticking to your hands!)
Place a spoonful of cooked organic ground meat into the center of each flattened handful of yuca dough.
Carefully form a ball by bringing the edges of yuca dough together. If needed, additional yuca can be added to ensure complete coverage of the meat.
Roll each formed ball into cassava flour, ensuring even coating all around.
Heat avocado oil in a fryer, pot, or frying pan on medium high heat. (Note: Balls come out rounder if they are fully submerged in oil while frying. However, they can also be fried in a frying pan and flipped halfway through.)
The oil is hot enough when a drop of water placed into it creates a sizzle.
Using a slotted metal spoon or spatula, carefully place each ball into the heated oil, ensuring to steer clear of splattering oil. Cook for 2-3 minutes, until golden brown.
*Be sure to keep an eye on your Stuffed Cassava Balls during frying, as cooking times may vary.
Once golden, remove with metal slotted utensil and place on a paper towel lined plate to absorb excess oil.
Serve with your favorite hot sauce for dipping!
Eat immediately, or refrigerate and reheat in oven when 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.
Have you ever had a best friend be right there with you as you struggled through a really hard time? That’s what these Apple Cinnamon Nut Muffins were for me on my quest to eliminate gluten, dairy, soy, sugar, and eggs from my diet! These …
I can’t think of any better way to say Happy Chanukah than with Cassava Latkes!!! (Although they’re also the perfect appetizer or side dish any day of the year!) These latkes are crispy on the outside, and slightly chewy in the very center. DELICIOUS! These Cassava …
Looking for a scrumptious, fudgy, brownie recipe? Look no further! These Chocolate Chip Peppermint Brownies are not only AWESOME, they’re gluten, grain, dairy, and soy-free! The peppermint adds an extra holiday feel, but these can be made any time of year! Not a fan of peppermint? Leave it out! These brownies will still be pure chocolate deliciousness!!!
I made these using Otto’s Cassava Flour, a very high quality cassava flour that can easily be swapped into recipes typically made with wheat flour. Cassava (a.k.a. yuca) is naturally grain-free, low glycemic, non-GMO, paleo, Whole30 approved, and autoimmune protocol friendly! Check out Otto’s Cassava Flour here:
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
Want more info about cassava flour? Check out my page Getting to Know Cassava (Yuca) Flour
Want more info about cooking with yuca? Check out my page Getting to Know Yuca (Cassava)
I created these Chocolate Chip Peppermint Brownies as a little nosh for an essential oils workshop I was hosting. (I MUST bring yuca/cassava wherever I go!) BIG HIT!!! They were an excellent demonstration of how essential oils can be incorporated into our lives, not just topically or through diffusing, but internally as well! (*Note: Not all brands or oil types are safe for consumption.) I used doTerra Peppermint Oil and carefully checked that it was safe to cook with before creating this recipe.
If you’d like more information about incorporating essential oils into your life, email me at CrazyForYuca@gmail.com.
*Click any non-perishable ingredient needed below to quickly and easily order it online.
Ingredients:
-1/2 cup Otto’s Cassava Flour
-1/2 cup organic cocoa powder
-1/2 cup organic maple syrup
-1/2 cup organic coconut oil – melted
-1 teaspoon pure vanilla extract
-2 cage-free eggs – room temperature (I use duck eggs since I’m sensitive to chicken eggs. Both work perfectly!)
-1/4 teaspoon pink Himalayan salt
-Optional: 3-4 drops of doTerra Peppermint essential oil (Email me at crazyforyuca@gmail.com for wholesale pricing)
-1 1/4 cups dairy-free chocolate chips – divided (I use either Enjoy Life Semi-Sweet Mega Chunks or Pascha Organic 55% Cacao Dark Chocolate Chips. (Both options are free of common allergens such as gluten, dairy, nuts, and soy!)
Instructions:
-Preheat oven to 350 degrees.
-In a large mixing bowl, cream maple syrup and melted coconut oil (I use an electric beater.)
-Add eggs, vanilla, and 3 drops doTerra peppermint essential oil – If peppermint flavored brownies are desired. (Be careful not to add too much oil. A little goes a long way!) Beat until fully blended.
-Stir in cassava flour, cocoa powder, and pink Himalayan salt. Mix with a spoon until fully combined.
-Mix in 3/4 cup chocolate chips.
-Place in a baking pan (I used an 8″ by 8″ pan covered with parchment paper – makes for easy clean up)
-Place into pre-heated oven and bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean.
-Remove from oven. Allow to cool.
-Optional: Melt the additional 1/2 cup chocolate chips, and “ice” the peppermint brownies with the melted chocolate. Because more chocolate is always better!!!!
-Cut into desired sized brownies. 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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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 fan of peppermint? Leave it out! These brownies will still be pure chocolate deliciousness!!!
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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.
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 …
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 ideas lately! (Yuca recipe possibilities are truly endless!!!) When I came across a ravioli post by Hayley from “Health Starts In The Kitchen” on Instagram, I was compelled to try her Cassava Flour Pasta Dough recipe that very night! It was so perfectly scrumptious that I no longer feel the need to create my own! (Why recreate the wheel?) I’m just going to make her recipe from now on, and show you step by step pictures below of just how easy it is to make! I’m sure you’ll LOVE it as much as I do! See link below for Hayley’s recipe.
Have you ever had fresh pasta? It’s a real treat! Why eat processed pasta made from enriched flours when this incredible, gluten, grain, and nut-free, whole-food pasta is so quick and easy to make??? The possibilities of what can be made with this pasta dough are endless!!! I made mine into fettuccine this time, but this basic dough recipe can be used in any pasta dish!
This fresh pasta is made with Otto’s Cassava Flour – Get it by clicking here.
Ingredients:
– pink Himalayan salt (I use this type because of its high mineral content)
– pastured eggs
– avocado oil (I use Chosen Foods 100% Pure Avocado Oil)
– organic chicken bone broth or filtered water. (I use Pacific Foods Organic Chicken Bone Broth since I did’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
Blend ingredients into a dough (I simply mixed with a spoon, then kneaded dough with my hands.)
Wrap in plastic wrap and let sit for a few minutes.
Using a rolling pin, roll out pasta dough between 2 pieces of parchment paper to preferred thickness.
Cut into strips using a pizza cutter and straight edge. I chose to make fettuccine, but any desired shape can be made!
Place freshly cut pasta into pot of boiling water for about 5 minutes.
Check out this little video of my fettuccine boiling. (I was literally drooling in anticipation of trying it! It didn’t disappoint!!!)
Drain Grain-Free Pasta in colander.
Serve immediately as part of your favorite pasta recipe!
How simple and easy was that?!?!
Maybe some fun shaped pasta? Ravioli? Lasagna? Add it to your favorite soup or stew???
Don’t forget to take a picture of your creation and share with me on Instagram!
Comment below to tell me what you think of this recipe!
Cassava Flour Fresh Pasta with sautéed veggies! Here, I topped the fettuccine with sautéed onions, garlic, zucchini, red pepper, and red chard. I then topped it with a little sauce made with bone broth and Primal Palate Adobo Seasoning. YUM!!!
Check out Primal Palate’s amazing seasonings and blends by clicking here.
Here I added chicken from my Easy Go-To Crockpot Chicken that’s always in my fridge, ready to be thrown into any recipe!
To test out if this pasta stayed fresh, I used the leftovers the next night to add to my chicken cacciatore with spinach! Pasta perfection!
Chicken Soup with Cassava Fresh Pasta!!! 😃
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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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PALEO PASTA NOODLES {NUT FREE} by Jennifer from Predominantly Paleo
Homemade Paleo Pasta (Grain Free, Gluten Free, Nut Free) by Natalie from THE CASTAWAY KITCHEN
HOMEMADE CASSAVA FLOUR PASTA {NO PASTA-MAKER NEEDED!} by Cristina from Honey Ghee And Me
Disclaimer– At Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Nothing says Fall like homemade pumpkin pie! Just because you’re gluten or dairy-free doesn’t mean you should miss out! These delicious, adorable Cassava Flour Pumpkin Tartlets rival any pumpkin pie out there! Made with Otto’s Cassava Flour, they’re not only gluten-free, but grain-free and paleo …
I like to think of Baked Stuffed Yuca as healthy stromboli – an Italian inspired gluten and grain-free yuca dough rolled around all “real food” nutritious ingredients! They can be made vegan by filling them with only veggies. I filled these with organic grass-fed beef, …
These baguettes are AMAZING! You’d never guess they’re gluten-free! And they’re super simple to make! Perfectly crispy on the outside and soft and airy on the inside – just like good bread should be! I had to make it for myself after watching Jules Shepard do a demo at the Gluten Free Allergy Expo of how to make these, and observed how thrilled everyone was with their samples (both the gluten-eating and gluten-free people alike!) I feel compelled to get the word out about these baguettes. They’re THAT GOOD!
What’s the secret? They’re made with gfJules Gluten Free All-Purpose Flour! This flour has been voted the #1 gluten-free flour for 3 years in a row from 2016-2018! It’s a wonderful blend of tapioca starch (an extract of… you guessed it – YUCA! along with potato starch, corn starch, white rice flour, corn flour and xanthan gum.
*This flour is certified gluten-free and kosher, is non-GMO, soy-free, nut-free, and made in a gluten-free facility on a Top8 allergen free line! Jules has celiac herself, which is what motivated her to create her incredibly delicious and allergen safe line of products.
*This container makes 2 long baguettes like the one shown below.
Gather the following ingredients together to make these baguettes!
*Full printable link to gfJules full recipe below*
*Any needed pantry item can be ordered simply by clicking on the ingredients listed below.
*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 gluten and dairy-free yuca/cassava recipes!
Version 1 – (This is the recipe I used)
–gfjules Gluten Free All-Purpose Flour (#1 ranking gluten-free flour 3 years in a row. High quality, clean flour)
–Coconut Milk Powder (I used Native Forest Dairy Free Gluten Free Coconut Milk Powder) Milk powder can also be used if dairy is tolerated.
-Additional ingredients common to both versions listed below.
Version 2-
–gfjules Gluten Free Pizza Crust Mix (Can be used instead of the All-Purpose Flour and coconut milk protein)
-Additional ingredients common to both versions listed below.
Both version 1 and 2 require the following additional ingredients:
-salt (I used pink Himalayan salt because of its high mineral content)
-egg whites (flaxseed meal or chia seeds can be substituted for a vegan, egg-free version.)
-extra virgin olive oil (I used Chosen Foods 100% Pure Avocado oil)
–rapid rise yeast (For a yeast-free version a combination of vinegar, baking soda, and baking powder is outlined in Jules Shepard’s full recipe. See below.)
-toppings of choice (I used Trader Joe’s Onion Salt, but you can use whatever you like such as sesame seeds, poppy seeds, coarse salt, you name it!)
-a clean spray bottle to spritz the dough (*the key to the crispiness of the crust!)
-plastic zip lock bag – 1 gallon size
-Optional – baguette pan (I just used a parchment lined baking pan and it came out perfect!)
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Baguette dough. I used a hand mixer to blend ingredients together. 
Jules recommends placing the blended dough into an oiled plastic bag, then cutting a 1″ hole in one corner to use as a piping bag. This method worked perfectly! Check out gfJules’ video here, where she demonstrates how to pipe out the dough.
Dough was piped out onto parchment paper and three cuts were made diagonally across the loaf to allow dough to rise evenly. An egg-wash was then applied (mine is yellow because I used a whole egg, not just the whites) along with my topping of choice – Trader Joe’s Onion Salt. Feel free to top with anything you like!
While a baguette pan can be used, I baked mine right on a parchment lined baking sheet. It came out perfect!
Can you imagine how hard it was to take these pictures before getting to eat this baguette?!?! Never have I had to demonstrate such restraint! The aroma filled the house and my mouth was watering the whole time!!!
Slicing the baguette.
No need to bake 2 types of bread – one for the gluten-free eaters and another for everyone else. I assure you, this bread can be served to anyone, even your fussiest eater, and no one will know it’s gluten-free!
How do you enjoy your bread? How about with some St. Dalfour Strawberry Fruit Spread (sweetened only with fruit juice.)
Or with some Vegan Pesto and Organic Mixed Cherry Tomato Medley (both from Trader Joe’s.)
No matter how you slice it, or stack it, this bread is top notch!
Check out her Cornbread Mix, Sandwich Bread Mix, Muffin Mix, Pancake-Waffle Mix, Original Cookie Mix, Cut-Out Cookie Mix, and Graham Cracker – Gingerbread Mix by clicking her logo below!
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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.
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, …
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 an excellent source of healthy fats, complex carbohydrates, protein, vitamins, minerals, fiber, and immune boosting phytonutrients! Try the nuts and seeds suggested, or choose your own favorites! These nutrient dense Paleo Nut and Seed Bars are perfect for a snack, dessert, breakfast or bunch. With all the ready-made bars out there claiming to be healthy (which are actually often full of chemicals and other processed ingredients) it’s nice to know there’s a truly healthy, scrumptious bar that’s quick and easy to make!
These bars can be frozen, and pulled out whenever needed. They’re even awesome right out of the freezer! No defrosting needed!!!
Makes 12 bars
*Printer-friendly recipe below*
-2 1/4 cups Otto’s Cassava Flour
-3 organic, cage-free eggs (I use duck eggs, but chicken eggs can also be used)
-2/3 cup organic coconut oil – melted
-3/4 cup organic maple syrup
-2 teaspoons pure vanilla extract
-1 tablespoon ground cinnamon
-2 teaspoons xantham gum
-1 teaspoon pink Himalayan salt
-Optional: parchment paper (I prefer lining baking dishes with parchment for toxin-free, non-stick baking, and easy clean up.)
–Organic Sweetened Condensed Coconut Milk (I use Let’s Do Organic brand which is Non-dairy, Vegan, Gluten-free, and Kosher)
-1/2 cup Unsalted, Dry Toasted Sliced Almonds (I use Trader Joe’s brand)
-1/2 cup Dry Roasted & Unsalted Pistachio Nutmeats (I use Trader Joe’s brand)
-1/2 cup Unsalted Dry Toasted Pecan Pieces (I use Trader Joe’s brand)
-1/3 cup Organic Unsweetened Shredded Coconut (I use Trader Joe’s brand)
-1-2 tablespoons Organic Chia Seeds (I use Trader Joe’s brand)
-1-2 tablespoons Raw Shelled Hemp Seed (I use Trader Joe’s brand)
I’m clearly a big fan of Trader Joe’s!! (lololol) You just can’t beat their prices, quality, and customer service!
*Note: Don’t be overly concerned with the brands, types, or amounts of nuts and seeds I used. These bars will taste great with any nuts and seeds you have on hand in any amounts you enjoy.
Need Otto’s Cassava Flour? Click here to check it out!
For more information on baking with cassava flour click here: Getting to Know Cassava (Yuca) Flour
To discover all the nutrition benefits of eating yuca click here: Yuca (Cassava) Nutrition Facts
Need Sweetened Condensed Coconut Milk? Click here to order online
Note: No need to run to the store! Many non-perishable ingredients listed above can be purchased by simply clicking on the ingredient within the recipe.
By ordering recommended products through links on our website we get a small commission which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Preheat oven to 375 degrees.
In a large bowl, blend Otto’s Cassava Flour, pink Himalayan salt, cinnamon, and xantham gum.
In a second bowl, blend maple syrup, melted coconut oil, eggs, and vanilla.
Add wet ingredients to dry ingredient bowl and mix just until fully combined. *Do not over-mix or cookie crust may come out gummy.
Line a 9×11 inch baking pan with parchment paper. (This step is optional, but allows for easy clean up, as well as non-toxic, non-stick baking without the need to grease the pan.) Choose a baking pan that’s deep enough to hold the 3/4″ crust as well as the toppings which will be added after initial baking.
Spoon dough into parchment lined pan and press down so dough forms an even cookie crust about 3/4″ thick.
Dough pressed to bottom of pan to form cookie crust – before baking
Bake at 375 degrees for 20-25 minutes until edges become slightly brown and a fork stuck into center comes out clean.
Baked cassava flour cookie crust. Notice crust thickness – about 3/4″
Remove from oven, but keep oven on.
Add toppings:
While carefully handling hot pan with oven mitts, spread Organic Sweetened Condensed Coconut milk on top of cookie crust. (*Note: No need to use the entire can unless you desire a very sweet bar. Use just enough to cover cookie crust.) This will be the “glue” that holds the toppings on.
Scatter sliced almonds, pecan pieces, pistachios, shredded coconut, hemp and chia seeds over the sweetened condensed coconut milk, trying to cover entire cookie crust. It’s fine for nuts and seeds to overlap.
Place back into oven for an additional 10 minutes until toppings adhere to cookie crust.
Allow to cool before cutting into 12 bars.
Enjoy!
Bars can also be cut into 24 bites if a smaller treat is desired.
For yuca snacks, pantry items, and kitchen gadgets I personally use to make Crazy For Yuca recipes in my own kitchen.
Have you tried Primal Palate’s Organic Seasonings? They have some truly awesome blends!!!
Click below to check them out. Delish!!!
What do you get when you take cassava flour and a bunch of nuts and seeds? Delicious, nutritious Paleo Nut and Seed Bars!!!! Cassava flour is a low-glycemic, non-inflammatory starch, while nuts and seeds provide an excellent source of healthy fats, complex carbohydrates, protein, vitamins, minerals, fiber, and immune boosting phytonutrients! Try the nuts and seeds suggested, or choose your own favorites! These nutrient dense Paleo Nut and Seed Bars are perfect for a snack, dessert, breakfast or bunch. It's nice to know there's a truly healthy, scrumptious bar that's quick and easy to make!
Preheat oven to 375 degrees.
In a large bowl, blend Otto's Cassava Flour, pink Himalayan salt, cinnamon, and xantham gum.
In a second bowl, blend maple syrup, melted coconut oil, eggs, and vanilla.
Add wet ingredients to dry ingredient bowl and mix just until fully combined. *Do not over-mix or cookie crust may come out gummy.
Line a 9x11 inch baking pan with parchment paper. (This step is optional, but allows for easy clean up, as well as non-toxic, non-stick baking without the need to grease the pan.) Choose a baking pan that's deep enough to hold the 3/4" crust as well as the toppings which will be added after initial baking.
Spoon dough into parchment lined pan and press down so dough forms an even cookie crust about 3/4" thick.
Bake at 375 degrees for 20-25 minutes until edges become slightly brown and a fork stuck into center comes out clean.
Remove from oven, but keep oven on.
While carefully handling hot pan with oven mitts, spread Organic Sweetened Condensed Coconut milk on top of cookie crust. (*Note: No need to use the entire can unless you desire a very sweet bar. Use just enough to cover cookie crust.) This will be the "glue" that holds the toppings on.
Scatter sliced almonds, pecan pieces, pistachios, shredded coconut, hemp and chia seeds over the sweetened condensed coconut milk, trying to cover entire cookie crust. It's fine for nuts and seeds to overlap.
Place back into oven for an additional 10 minutes until toppings adhere to cookie crust.
Allow to cool before cutting into 12 bars.
Enjoy!
These bars freeze perfectly! Bake, cool, then throw in the freezer for a ready-made treat any time!
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.
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 …
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 Chocolate Hazelnut Butter is hazelnuts! I included a delicious sugar-free option (my personal favorite!) as well as an option to add a bit of non-refined sugar in case a little more sweetness is preferred.
Hazelnuts make an awesome tasting nut butter! I don’t understand why it’s not as popular as peanut butter? Just imagine the possibilities of how this Chocolate Hazelnut Butter can be used??? It can be drizzled over my cassava flour pancakes (Yuca-ta Try These Pancakes) or any dessert, used as a dip for apples, strawberries or other fruit, used as a filling for my Grain-Free Crepes, or spread on gluten-free bread (like my Flatbread) as a nutritious breakfast or snack! It’s a decadent, yet healthy treat you can feel good about serving to your family!
(*Full Printer-Friendly recipe below*)
Nutritious “real food” ingredients needed:
-1 16 oz bag raw hazelnuts (about 3 cups) or dry roasted hazelnuts (If using dry roasted hazelnuts, skip roasting and skin removing steps below.)
-2 tablespoons organic cacao powder (Cocoa powder could also be used, but it’s not as pure, or rich in fiber, antioxidants and other nutrients. Both are healthy and will make delicious Chocolate Hazelnut Butter!)
-1/4 cup organic coconut oil – melted
-1 teaspoon pure vanilla extract
-Sweetener Options: – 1/4 cup organic coconut sugar or 1/8 teaspoon Pure Monk, a 100% organic, zero calorie sweetener that has no affect on blood sugar. (See more information on Pure Monk below.)
-pinch of pink Himalayan salt (Any salt can be used, but I prefer pink Himalayan because of its high mineral content.)
Instructions:
–If using raw hazelnuts, preheat oven to 400 degrees. Raw hazelnuts must first be roasted, after which skins can be easily removed.
-Roasting hazelnuts: Spread raw hazelnuts on a cookie sheet and bake for 10-12 minutes, until nuts start to brown and skins loosen. Allow to cool.
-Place cooled, roasted hazelnuts on a clean dish towel, gather ends together creating a sealed “bag”, then rub and roll nuts and towel together to remove nut skins. The more that gets removed, the creamier the texture of the nut butter, but it’s unnecessary (and nearly impossible) to remove 100% of skins.
-Place roasted, skinned hazelnuts in a food processor (I use a Vitamix, but any food processor can be used.) Process nuts for about 5 minutes, until they become the consistency of creamy nut butter. It may be necessary to stop every minute or 2 to scrape the sides to keep everything blending together.
Continue processing until your hazelnut butter resembles the picture on the right below.
-Add cacao powder, sweetener, vanilla, and salt, and continue blending for another minute until fully combined and smooth.
*I store mine in a sealed glass container in the fridge for up to 2 weeks (although it rarely lasts that long!)
There are an endless number of things that can be done with this decadent treat!
Chocolate Hazelnut Butter makes eating fruit a whole lot more fun!!!
Make Chocolate Hazelnut Butter Crepes using my Grain-Free Crepe recipe! It’s extra scrumptious with bananas!!! Roll them up or make triangles!
Chocolate Hazelnut Butter Crepe Pizza with strawberries, bananas, blueberries, shredded coconut, and pecan pieces! (Or whatever toppings you like!!!)
What would you like to do with your Chocolate Hazelnut Butter??? Send me pictures of your creations!!! Or post them on Instagram and tag @CrazyForYuca
***
Monk fruit, also known as lo han guo, is a melon grown in Southeast Asia. It has been used in Eastern medicine to treat ailments for centuries. Monk fruit sweetener is a natural extract of monk fruit, with a single serving containing zero calories. It’s highly recommended for weight loss and diabetics since it doesn’t impact blood sugar levels. Organic Pure Monk is almost 300 times sweetener than sugar! Very little goes a long way! The taste is different than sugar, and may take some getting used to. It’s FDA approved and considered safe for children and women who are pregnant or nursing.
Note: If you buy any brand of monk fruit sweetener other than Pure Monk, be sure to read the label carefully. Many call their sweeteners monk fruit, but blend them with other sweeteners to make the taste more similar in taste and sweetness to sugar. The added ingredients may add calories, decrease the relative sweetness, or change the health profile of the sweetener. Give pure monk fruit sweetener a try and let me know what you think. But trust me, use VERY little. More is not better in this case.
Check out Pure Monk by clicking the link below.
for pantry items and kitchen gadgets needed to make Chocolate Hazelnut Butter or other Crazy For Yuca recipes. I personally use all recommended products in my own kitchen!
All yuca/cassava snacks have been taste tested and approved by myself and my family! For a discussion of recommended yuca/cassava chips, see my post The Perfect Yuca Chip!
*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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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! Just imagine the possibilities??? It can be drizzled over pancakes or any dessert, used as a dip for apples, strawberries or other fruit, used as a filling for my Grain-Free Crepes, spread on gluten-free bread (like my Flatbread) as a nutritious breakfast or snack... You name it! It's a decadent, yet healthy treat you can feel good about serving to your family.
If using raw hazelnuts, preheat oven to 400 degrees. Raw hazelnuts must first be roasted, after which skins can be easily removed. If dry roasted hazelnuts are being used, skip to step 4.
Spread raw hazelnuts on a cookie sheet. Bake for 10-12 minutes until nuts start to brown and skins loosen. Allow to cool.
Place cooled, roasted hazelnuts on a clean dish towel, and gather ends together to create a sealed "bag." Rub and roll nuts and towel together to remove nut skins. The more that get removed, the creamier the texture of the hazelnut butter, but it's unnecessary (and nearly impossible) to remove 100% of skins.
Place roasted, skinned hazelnuts in a food processor (I use a Vitamix, but any food processor can be used.) Process nuts for about 5 minutes, until they become the consistency of nut butter. It may be necessary to stop every minute or 2 to scrape nut butter off the sides so everything blends together.
Add cacao powder, sweetener, vanilla, and salt, and continue blending for another minute until fully combined and smooth.
Have fun drizzling, dipping, and spreading your Chocolate Hazelnut Butter on anything desired!
I store mine in a sealed glass container in the fridge for up to 2 weeks (although it rarely lasts that long!)
***
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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.
What’s more fun than strawberry shortcake?… Strawberry Short-Crepe Cream on Top!!! This beautiful gluten, diary, and refined sugar-free dessert is made simply by layering Grain-Free Crepes, scrumptious homemade Strawberry Jam, organic fresh strawberries, and Coconut Cream! It’s the perfect dessert, brunch dish, or birthday cake …
Grain-Free Crepes are quick and easy to prepare, and lots of fun to eat! They can be filled with almost anything – whether sweet or savory! With a fruit filling, such as strawberry jam, they’re perfect for entertaining guests for brunch, or as a sweet …
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 is so packed with natural flavor that you’ll never miss the cheese or noodles! The key to this recipe is the substitution of layers of rolled-out yuca (a.k.a. cassava) in place of noodles. This not only makes it more fun, it increases the nutritional value of the dish!
Yuca is a root vegetable with a low glycemic (GI of 46) and a significant amount of vitamin C, B vitamins, potassium, magnesium, and manganese. It’s a non-GMO, Paleo, Whole30 approved source of non-inflammatory carbohydrate that’s a significant source of resistant starch. This means it’s a prebiotic food that supports colon health by feeding probiotic bacteria in the colon. (This type of fiber is seriously lacking in the Standard American Diet.) See” Yuca Nutrition Facts for more info on the benefits of adding yuca/cassava to one’s diet.
This lasagna is not only healthy, it’s DELICIOUS!!! It exemplifies how yuca/cassava can be used to transform typical “gluten-full” dishes into fun and hearty gluten-free delicacies! Yuca truly is the chameleon of foods! Discover more about cooking and baking with yuca by clicking the links below and by checking out the recipe tab above!
See: Getting to Know Yuca/Cassava
See: Buying, Storing, Peeling and Cooking with Yuca
Vegan Option: Customize this lasagna by doubling the vegetables and including 2 layers of veggies in between layers of rolled-out yuca (instead of one layer of vegetables and a second of ground meat.)
Links to recommended pantry items can be found in the shopping tab above or by clicking on the ingredient listed below.
Ingredients for yuca layers (6-8 servings)
-1 1/2 pounds fresh or frozen yuca. (Fresh yuca must first be peeled. Frozen yuca is already peeled and cut into pieces. See picture above)
-3/4 teaspoon pink Himalayan salt -divided
-3/4 teaspoon garlic powder -divided
-1 1/2 teaspoons nutritional yeast -divided
-1 tablespoon avocado oil -divided – (I use Chosen Foods 100% Pure Avocado Oil)
-*parchment paper – (Parchment paper is key in working with yuca dough, as it’s very sticky.)
–Vitamix or other food processor
Ingredients for vegetable layer
-1 large organic onion – chopped
-1 organic leek – chopped
-2 organic zucchini – chopped
-1 organic red pepper – chopped
-1-2 cups organic broccoli – chopped
-1 6 oz bag organic spinach
-1 teaspoon pink Himalayan salt – or more if desired. (I use pink Himalayan salt for all cooking and baking because of its 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
-1 tablespoon avocado oil
Ingredients for meat layer – (omit for Vegan option)
-1 pound ground organic grass-fed beef, chicken, or turkey
-1 cup organic tomato sauce – (I LOVE Organic Paesana Tomato and Basil Pasta Sauce!)
-a pinch of pink Himalayan salt or garlic powder may be desired – to taste
Instructions for Yuca Layers
-Bring a large pot of water to a boil.
-*If using fresh yuca it must be peeled and cut into 3 pieces before boiling. See: How to peel fresh yuca. Frozen yuca is already peeled and cut into pieces. *There is no need to defrost frozen yuca before boiling.
-Place peeled, cut fresh yuca or frozen yuca into pot of boiling water and boil for 15 minutes – until fork tender. *Do not over-cook or yuca will become mushy and very difficult to work with.
-Drain water immediately and allow to cool.
-Once cool enough to handle, cut each piece of yuca in half from top to bottom to remove stick-like stem that runs through the center.
-Cut into bite-sized chunks.
-To form each of 3 yuca layers, place 1 1/3 cups yuca chunks (1/3 of total) along with 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/2 teaspoon nutritional yeast, and 1 teaspoon avocado oil into food processor (I use a Vitamix) and pulverize for 30-60 seconds until a dough is formed. *Do not place more than 1 1/3 cups yuca in food processor at a time or machine may overheat.
-Place each of 3 yuca dough balls on parchment paper. Using a rolling pin, roll out each yuca layer between 2 pieces of parchment. If yuca dough seems too sticky to work with, place into freezer for a few minutes before rolling out. See: Tips for Handling Sticky Dough
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.
Instructions for Meat Layer (Omit for Vegan option)
-Brown ground meat until no longer pink.
-Add 1 cup Organic Paesana Tomato & Basil Pasta Sauce (or tomato sauce of choice.)
Assembling Lasagna Layers (I use an oval baking dish about 8″ wide by 11″ long)
-Spoon tomato sauce to cover bottom of lasagna pan to prevent yuca layer from sticking to pan during cooking.
-Carefully lay one yuca layer over tomato sauce. *Yuca dough is very sticky. Either coat fingers with a gluten-free flour such as cassava, tapioca, or arrowroot while handling it, or place yuca layer along with bottom layer of parchment on top of sauce layer, then peel back parchment to transfer yuca layer to baking dish.
-Spoon meat layer evenly over yuca layer.
-Place a second yuca layer on top of meat layer.
-Spoon vegetable layer evenly over second yuca layer.
-Place third yuca layer on top of vegetable layer. Brush with a thin layer of avocado oil, and sprinkle with a touch of salt, garlic powder, and nutritional yeast.
-Bake at 375 degrees for 30 minutes. Broil for the last 3 minutes if browning is desired on top. Keep an eye on it during broiling to avoid burning.
Enjoy!!!
***
for ingredients to make Grain-Free Soft Pretzels, 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, see my post The Perfect Yuca Chip!
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!
This gluten-free, grain-free, dairy-free lasagna may be unconventional, but it's so packed with flavor that you'll never miss the cheese or noodles! Layers of rolled-out yuca (a.k.a. cassava) are used as a perfect substitute for pasta, while increasing the nutritional value of the dish! This lasagna is healthy, delicious, and exemplifies how yuca can be used to transform typical "gluten-full" dishes into fun and hearty gluten-free delicacies!
-Bring a large pot of water to a boil.
-*If using fresh yuca it must be peeled and cut into 3 pieces before boiling. See: How to peel fresh yuca. Frozen yuca is already peeled and cut into pieces.
-Place peeled, cut fresh yuca or frozen yuca into pot of boiling water and boil for 15 minutes until fork tender. There is no need to defrost frozen yuca before boiling. *Do not over-cook or yuca will become mushy and very difficult to work with.
-Drain water immediately and allow to cool.
-Once cool enough to handle, cut each piece of yuca in half from top to bottom to remove stick-like stem that runs through the center, then cut into chunks.
-To form each of 3 yuca layers, place 1 1/3 cups yuca chunks (1/3 of the total) along with 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/2 teaspoon nutritional yeast, and 1 teaspoon avocado oil into food processor and pulverize for 30-60 seconds until a dough is formed. *Do not place more than 1 1/3 cups yuca in food processor at a time or it could overheat machine.
-Place each of 3 yuca dough balls on parchment paper. Using a rolling pin, roll out each yuca layer between 2 pieces of parchment. If yuca dough seems too sticky to work with, place into freezer for a few minutes before rolling out. See: Tips for Handling Sticky Dough
-Chop onion, leek, zucchini, red pepper, broccoli and place into heated pan along with 1 tablespoon avocado oil, basil, oregano, parsley, marjoram, and black pepper. Saute for 8-10 minutes until vegetables are soft.
-Brown ground meat in pan.
-Add 1 cup Organic Paesana Tomato Sauce (or tomato sauce of choice)
-Spoon tomato sauce to cover bottom of lasagna pan. This will prevent yuca layer from sticking to pan during cooking.
-Carefully lay one yuca layer over tomato sauce. *Yuca dough is very sticky. Either coat fingers with a gluten-free flour such as cassava, tapioca, or arrowroot flour while handling it, or place yuca layer along with bottom layer of parchment on top of sauce layer, then peel back parchment to transfer yuca layer to baking dish.
-Spoon meat layer evenly over yuca layer.
-Place a second yuca layer on top of meat layer.
-Spoon vegetable layer evenly over second yuca layer.
-Place third yuca layer on top of vegetable layer. Brush with a thin layer of avocado oil, and sprinkle with a touch of salt, garlic powder, and nutritional yeast.
-Bake at 375 degrees for 30 minutes. Broil for the last 3 minutes if browning yuca is desired. Keep an eye on it during broiling to avoid burning.
Enjoy!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
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 …
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 food ingredients, this is a snack that you can feel good about eating and serving to your family. This soft, chewy dough topped with coarse salt is indistinguishable from soft pretzels made from wheat! Never feel deprived again! Eat them plain, with your favorite mustard, or other dipping sauce. You’ll be happy you did!!!
This first thing you’ll need in order to make your Grain-Free Soft Pretzels is a bag of Otto’s Cassava Flour which you can purchase by clicking the link below.
See: Getting To Know Cassava (Yuca) Flour for more information about this incredibly versatile gluten-free, grain-free, non-GMO, Paleo, Whole30 approved, autoimmune protocol friendly flour!
***At Crazy For Yuca, my goal is to bring my followers the best gluten-free, dairy-free, “real” food recipes featuring yuca and cassava flour. (Yuca and cassava are the same thing.) Some of my posts are original CrazyForYuca recipes, and others are from other bloggers and recipe developers who are doing amazing things with yuca/cassava! (Because there’s no need to re-invent the wheel – am I right???) My goal is to become the place yuca lovers can go to find all the best yuca/cassava recipes!
I test out others’ recipes to ensure they’re awesome, tweak them to fit my eating style if needed, take my own step by step pictures while making them, and post along with my personal tips – giving full credit to the original recipe creator with a link to their post. If it isn’t my own recipe I cannot legally provide the full recipe in my post.
Heather did an incredible job of re-creating soft pretzels using cassava flour! I’ve had my eye on this recipe since I launched my site back in November and finally had time to make them. They will definitely be a staple in my house from now on! Thank you Heather!
After reading my post about them, check out her full recipe by clicking this link: “Paleo Soft Pretzels.” Heather also has an AIP version without the yeast which she calls “AIP Soft Pretzel Bites.”
Links to all non-perishable pantry items can be found in the shopping tab above or by clicking on the ingredient listed below.
Ingredients for pretzel dough:
-warm water
-extra virgin olive oil (I used avocado oil, as I do for most baking, because of its high smoke point. An oil’s smoke point is the temperature at which it breaks down, loses nutrients, changes flavor, and may produce free radicals that can be damaging to one’s health. (See: Dr. Axe’s article “Why Avocado Oil Got Rx Status in France.”)
–pure maple syrup (I used Hidden Springs Organic Maple Syrup.)
-cage-free egg (I used a duck egg since I’m sensitive to chicken eggs. Both work perfectly!)
–active dry yeast (I used one packet of Fleischmann’s Active Dry Yeast, which is gluten-free and kosher.)
-salt (I used pink Himalayan salt because of its additional mineral content compared to table salt.)
Ingredients for boiling pretzels:
-water
Ingredients for pretzel topping:
-egg yolk for egg wash – (Brush pretzels after boiling)
–coarse salt (I used Pereg Coarse Crystals Red Sea Salt – which isn’t actually red in color.)
Instructions:
The recipe involves making the pretzel dough, forming it into the desired number of pretzels (depending on how big you want them to be,) boiling them, brushing with an egg wash, topping with coarse salt, and then baking. (While it contains yeast, there’s no requirement to allow time for the dough to rise. I was curious if that was an omission, so I covered the dough and put it in a warm, dark place for an hour, but it didn’t rise. They came out great which just makes these even quicker to make!)
For Heather’s full instructions click here, Paleo Soft Pretzels.
Pretzel dough balls get rolled out into “snakes,” which are formed into pretzel shapes (or whatever shape is preferred!)
The pretzel shaped dough is brushed with an egg wash, and sprinkled with coarse salt.
It’s important to use coarse salt, as opposed to a finer grain of salt, if an authentic soft pretzel look and taste is desired. YUM!!!
Heather instructs to use egg yolk mixed with a little water for the egg wash. My pretzels came out a bit darker in color than I would have liked (but still deliciously tasty!) Next time I will try using either the whole egg or just the egg whites to get a lighter colored pretzel. (The color may have been darker because I use duck eggs.)
Serve plain, with mustard, or any dipping sauce of choice! Make them for yourself, or for your next party!!! They’re a real crowd-pleaser!
***
for ingredients to make Grain-Free Soft Pretzels, 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, see my post The Perfect Yuca Chip!
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!
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 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 …
I’m making this banana bread as I type up this post, and the incredible aroma as it’s baking has taken over the house! I can’t wait for it to cool off so I can take my blog pictures and dig in!!! Whether made into muffins or loaves, this recipe is the perfect gluten-free, grain-free, nut-free, dairy-free, soy-free, healthy breakfast, snack, or dessert any time! They’re just sweet enough, without being overly sweet. This banana bread is my husband’s absolute favorite! I like to make a batch, then throw them in the freezer so they’re available any time.
Go Nuts with Gluten-Free Grain-Free Banana Bread / Muffins!
While this recipe is amazing without nuts, adding your favorite nut is a great way to boost the protein, Omega-3 fats, fiber, and minerals in your diet, all while enjoying a scrumptious piece of banana bread or muffin!
If you haven’t tried cassava flour yet, you’re missing out! (FYI – yuca and cassava are different names for the same root vegetable.) Cassava flour is a relatively new flour that has emerged in the gluten-free, Paleo, and autoimmune protocol worlds in recent years. It’s a whole-food, non-GMO flour made simply by drying and grinding the white flesh of the peeled yuca root. Since yuca has a low glycemic index of 46, it will not spike blood sugar the way many other gluten-free flours can. It’s therefore considered safe for diabetics.
It can be used in place of wheat flour in most recipes to create grain-free treats with all the goodness expected of wheat flour. It has a neutral taste and a texture similar to wheat flour (not grainy like some nut flours.) It’s finer than wheat flour; a bit like powdered sugar in that if mixed too vigorously it creates a “flour cloud” over the bowl. It’s dryer than wheat flour, so recipes often need a bit more liquid.
I use Otto’s Cassava Flour for all of my baking since it tastes great, is certified gluten-free, non-GMO and Paleo, and is made upholding the highest standards. See About Cassava (Yuca) Flour for more information.
By ordering Otto’s Cassava Flour through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
This recipe makes 20 muffins or 2 loaves
Ingredients:
-2 cups Otto’s Cassava Flour
-2 tablespoons organic coconut flour (I use NOW Foods Organic Coconut Flour.)
-1 teaspoon baking soda (I typically use Bob’s Red Mill baking soda because they mine their sodium bicarbonate directly from the ground in it’s natural state, while many other brands use a chemical reaction process (1.))
-¼ teaspoon pink Himalayan sea salt (I use pink Himilayan sea salt for all cooking and baking because of its high mineral content.)
-4 cage-free eggs – room temperature (I use duck eggs since I’m sensitive to chicken eggs. Both chicken and duck eggs work perfectly!)
-2 cups mashed, ripe organic bananas (About 4-5 bananas)
1 cup organic maple syrup -room temperature
-½ cup organic applesauce – no sugar added
-1/3 cup organic coconut oil – melted ( I use Nutiva Organic Coconut oil)
-1 tsp organic vanilla extract
–baking cups – If making muffins.
parchment paper – If making loaves
-Optional: Add pecans and/or walnuts – reserving some to sprinkle on top of muffin or loaf.
How nutty are you??
Directions:
Preheat oven to 350 degrees.
In a large bowl blend dry ingredients including Otto’s Cassava Flour, coconut flour, baking soda and pink Himalayan sea salt . In a second bowl, combine wet ingredients including eggs, mashed bananas, maple syrup, applesauce, coconut oil, and vanilla. Combine ingredients from the 2 bowls by adding wet ingredients to the dry, then stir just until moistened. (*Over-blending may cause your banana bread to be gummy.)
Optional – Add chopped pecans and/or walnuts, stirring just enough to blend.
Spoon batter into muffin tins lined with baking cups or into 2 loaf pans lined with parchment paper.
Optional: Sprinkle additional nuts on top for added crunch and a truly spectacular looking muffin or loaf!
For muffins: Bake at 350 degrees for 25-30 minutes, or until a fork inserted into the center of a muffin comes out clean.
For loaves: Bake at 350 degrees for about 50 minutes.
Notes: These freeze well.
Gluten-Free Grain-Free Banana Bread
Gluten-Free Grain-Free Banana Muffins (With and Without Nuts)
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Whether made into muffins or loaves, this recipe is the perfect gluten-free, grain-free, nut-free, dairy-free, healthy breakfast, snack, or dessert any time! They're just sweet enough, without being overly sweet. Go nuts and add pecans and/or walnuts to boost the protein, Omega-3 fats, fiber, and minerals of this delicious treat! Make a batch, then throw them in the freezer so they're available any time.
In a large bowl mix together dry ingredients including Otto's Cassava Flour, coconut flour, baking soda and pink Himalayan sea salt until well combined.
In a second bowl combine eggs, mashed bananas, maple syrup, applesauce, coconut oil, and vanilla.
Place blended wet ingredients into dry ingredient bowl and stir just until moistened. (*Over-blending may cause your banana bread to be gummy.)
Spoon batter into muffin tins lined with baking cups or 2 loaf pans lined with parchment paper.
If desired, sprinkle additional nuts on top for added crunch and a truly spectacular looking muffin!
Bake muffins at 350 degrees for 25-30 minutes, and loaves for 45-55 minutes, or until a fork inserted into the center comes out clean.
Notes: Freeze well. Defrost quickly at room temperature or in microwave for about 30 seconds.
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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
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 …
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 of this beloved comfort food really hits the spot!
As someone who is gluten and dairy-free, I’ve definitely missed going to restaurants and ordering French Onion Soup. Plain old onion soup in a bowl, with no bread in the middle or gooey cheese on top just doesn’t cut it! I used to really enjoy when the cheese dripped down the side of the crock, hardened during baking, and had to be chipped off the side. It was extra flavorful and crunchy! I’m not going to say that the yuca topper is EXACTLY like that (as my cheese eating daughter insists that it isn’t) but as someone who hasn’t eaten cheese in 6 years, this recipe feels satisfying in that same way. The seasoned yuca dough is soft and can be pulled with your fingers, or easily scooped into a scrumptious spoonful of onion soup… and the parts that droop down the side harden just right!
It all starts with the onions!!! I used 6 organic yellow onions. (Full printable recipe below.)
Shred onions in a food processor (or hand slice, if desired.) It looks like a lot of onions, but they shrink significantly when cooked.
In a pan on low heat melt 1/3 cup ghee. Add shredded onions and mix to fully coat with melted ghee. Add 1 teaspoon salt, 1/2 teaspoon pepper, 3 minced garlic cloves, 2-3 thyme sprigs, 1/2 teaspoon dried rosemary, 3 bay leaves and cook for about 30 minutes, stirring every 5-10 minutes, until browned and caramelized.
Add 4 cups organic beef broth (or bone broth) and simmer for 30 minutes. If desired, season with additional salt and pepper to taste.
Place into 4 oven-safe ramekins. (I use small Corningware bowls.)
Fresh or frozen yuca can be used to make the yuca toppers.
While soup is simmering, bring a large saucepan of water to a boil.
If using fresh yuca, each root must first be peeled and cut into 3-4 pieces before boiling. For more information see: Buying, Storing, Peeling, and Cooking Yuca.
For 4 servings, 3/4 pound (about 1 medium sized whole, fresh yuca root or half a bag of frozen yuca) is needed. Place peeled, cut, fresh or frozen yuca into pot of boiling water. (If using frozen yuca do not defrost before boiling.) Return to a boil and cook for 15-20 minutes until fork tender. *Do not over-cook! If cooked for too long, yuca becomes mushy and difficult to work with.
Drain water and allow boiled yuca to cool for a few minutes. Once cool enough to handle, cut each piece in half lengthwise to remove stick-like center that runs through the middle.
Chop yuca into chunks.
For each of 4 yuca toppers, place 1/2 cup chopped yuca, 1/2 tsp avocado oil, a pinch of garlic, and a pinch of salt (about 1/4 teaspoon each) into Vitamix (or other food processor) and blend for a few seconds until a dough is formed. (I suggest making the toppers in 4 batches because if more than 1 cup of yuca is placed into Vitamix at a time, it can easily overheat machine.)
Place each dough ball on parchment paper and add 1/2 teaspoon chopped chives.
Roll out each dough ball between 2 pieces of parchment paper to fit the size and shape of your ramekins. *Note: If dough sticks to parchment, place in freezer for 5-10 minutes. This will decrease stickiness and make dough easier to work with.
Place each rolled out yuca topper over each soup filled ramekin.
Place ramekins on baking sheet, brush yuca toppers with avocado oil (to increase browning) and place in preheated oven set to 425 degrees.
Bake for 15 minutes at 425 degrees. If additional browning is desired, place under the broiler for the last 2 minutes.
Enjoy! Let me know what you think in the comments section below.
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Enjoy this Paleo French Onion Soup topped with melted yuca dough! You won't miss the cheese, as this seasoned dough makes a perfect pair with onion soup. Upon baking, the underside of the yuca gets soft and gooey, while browning on top. A deliciously satisfying Paleo variation of a beloved comfort food.
Shred onions in food processor. (Can be done by hand, if needed.)
In a pan on low heat, melt ghee.
Add onions and stir to fully coat with melted ghee.
Add salt, pepper, minced garlic, thyme sprigs, dried rosemary, and bay leaves.
Cook on low heat for about 30 minutes, stirring every 5-10 minutes, until onions become browned and caramelized.
Add beef broth and simmer for an additional 30 minutes.
If needed, add additional salt and pepper to taste.
Spoon onion soup evenly into 4 oven-safe ramekins. (I use small Corningware bowls.)
Bring a large saucepan of water to a boil.
Meanwhile, if using fresh yuca, remove peel and cut into 3-4 pieces before placing it into pot of boiling water. See: Buying, Storing, Peeling, and Cooking Yuca for more information, if needed.
If using frozen yuca, do not defrost before placing into pot of boiling water.
Return to a boil, then cook yuca for 15-20 minutes, until fork tender. Ensure that yuca is fully covered by water throughout boiling. *Do not overcook! Overcooked yuca will become mushy and very difficult to work with.
Drain water and allow yuca to cool.
Once cool enough to handle, cut each piece of yuca in half lengthwise to remove stick-like center that runs through the middle.
Cut yuca into chunks.
For each of the 4 yuca toppers, place 1/2 cup yuca, 1/2 teaspoon avocado oil, a pinch of salt, and a pinch of garlic powder (about 1/4 teaspoon each) into Vitamix (or other food processor) and blend for a few seconds until it forms a dough.
Place dough onto parchment paper and top with chopped chives.
Roll out dough between 2 pieces of parchment paper to fit the size and shape of your soup ramekin.
Remove dough from parchment and place on top of soup-filled ramekin. *Dough can be very sticky to work with, especially if it's warm. If dough sticks to parchment paper, place it into freezer for 5-10 minutes. This will decrease stickiness and make the dough more manageable. Click here for other tips on handling sticky dough.
Brush dough with avocado oil to enhance browning.
Place ramekins on a baking sheet and bake at 425 degrees for 15 minutes. If additional browning is desired, place under the broiler for the last 2 minutes.
Enjoy your Paleo French Onion Soup!!!
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.
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 …
Being gluten-free doesn’t mean missing out on the fun of holiday cookie baking! With cassava flour, you can make scrumptious gluten-free, whole-food sugar cookies that taste just like those made from wheat flour! If you haven’t discovered cassava flour yet, these Cassava Flour Holiday Sugar Cookies are the perfect reason to do it now! See: Getting to Know Cassava (yuca) Flour.
I can now make ANYTHING I used to make with wheat, with either boiled yuca or cassava flour. (See my other yuca/cassava recipes on this site such as Pop-tarts, Flatbread, Tortillas, Empanadas, Baked Fries, Pinwheel Cookies….)
I use Otto’s Cassava Flour for all of my baking. It can be swapped into many recipes that call for wheat flour in a 1:1 ratio. It has a powdery consistency – just like wheat flour (not grainy like nut flours.) I don’t know about you, but as someone who has been gluten-free for 6 years I can’t bear to make another thing out of almond flour!!!
Otto’s Cassava Flour can be found in some specialty stores or purchased online by clicking below.
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
*Full printable recipe below*
Makes 24 cookies
Click on any needed non-perishable item below to order online.
-1 1/2 cups Otto’s Cassava Flour
-3/4 teaspoon pink Himalayan salt
-1/2 cup Spectrum Organic Vegetable Shortening
-1/2 cup maple sugar
-1 cage-free egg
-1/2 teaspoon almond extract ( I use Simply Organic)
-1/2 teaspoon baking soda
-1/2 cup filtered water
–parchment paper (For rolling out dough. Cassava dough can be sticky.)
-cookie cutters of any desired shape
-1 cup powdered confectioners sugar
-1 teaspoon pure vanilla extract
-1 1/2 teaspoon filtered water
In a mixing bowl (or stand mixer) blend Spectrum Organic Vegetable Shortening and maple sugar. Add egg and almond extract, then mix until well combined. In a separate bowl, blend dry ingredients (Otto’s Cassava Flour, baking soda, xanthan gum, pink Himalayan salt.) Combine contents of the 2 bowls, add water, then mix until a dough is formed.
Roll out dough between two pieces of parchment paper, until it’s about 1/4 inch thick. Parchment is a non-stick surface. Using it on the top and bottom of the dough prevents the need to flour your surface or rolling pin. (WAY less of a mess!!)
Using cookie cutters, cut out desired shapes from rolled out dough – such as these snowflakes. To make optimal use of time, place cookie cutter as close as possible to previously cut out shapes to decrease dough scraps and additional re-rolling.
Multiple cookie cutter shapes can be used with the same rolled-out dough – such as these snowmen.
Here I added reindeer, Christmas trees, dreidels and menorahs for the full holiday experience!
Place each cut out cookie on a baking sheet lined with parchment paper. (The same parchment can be used as when rolling out dough.) Place in an oven that has been pre-heated to 350 degrees.
Bake for about 12 minutes, or until edges begin to slightly brown. (These are very easy to burn so keep an eye on them.)
Allow cookies to fully cool before decorating.
Sugar cookies are fun because bakers can decorate them using any number of colored icings and candies to make their own signature creations!
In this post, I used white icing made with powdered confectioners sugar, pure vanilla extract and water as my base for decorating.
In line with my philosophy of clean eating, I used fruits, vegetables, and spices to color the white icing. I do anything I can to keep chemical dyes, artificial flavorings, preservatives and pesticides out of my food. The one slight exception I made was with the blue colored icing used for the Chanukah cookies. For these, I used ColorKitchen Real Food Decorative Coloring, since no fruit, vegetable, or spice that I know of is able to make a true blue colored icing, and Chanukah cookies can’t be made without blue icing – am I right??? (I tried blueberries, but the icing came out purple.) The only ingredient in the blue ColorKitchen Real Food Decorative Coloring is “spirulina color,” which is a natural colorant. I think this is acceptable.
For details on natural colored icing, check out my post – Icing Colored With Fruits and Vegetables
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While I’ll show you my personal creations, feel free to decorate your Holiday Cassava Flour Cookies any way that expresses your way of eating, personal style, and holiday traditions!
I’d love to hear about your creations in the comment section below! Or email pictures to me through my contact page.
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For a simple snowy effect, sprinkle cookies with powdered confectioners sugar. Place 1 or 2 tablespoons of powdered sugar into a sieve. Hold sieve over cookies and tap gently, allowing sugar to fall evenly over cookies (just like falling snow.)
Using powdered sugar is the simplest and quickest way to have beautiful holiday cookies! They taste delicious and look beautiful plated any number of ways!
The body of this snowman was decorated with the basic white icing mentioned above. His red hat was made with the white icing colored with the juice of organic strawberries! (See post: Icing Colored With Fruits and Vegetables for directions on how to make it.) This snowman’s eyes and buttons are Enjoy Life Mini Semi-Sweet Chocolate Chips, and the pom pom on his hat is an Enjoy Life Dark Chocolate Chip. (Enjoy Life brand chocolate chips are gluten, dairy, soy and nut free.) I used a slice of real carrot for his nose, which I wouldn’t recommend since the moisture in the carrot infused into the icing overnight. In the future, I will use dried fruit such as apricot or mango for the nose. (Live and learn!)
Next came these adorable reindeer! The brown icing was colored by adding cinnamon to the basic white icing. The cinnamon not only made these reindeer the perfect color, but made them extra DELICIOUS!!! The antlers were decorated using melted Enjoy Life Dark Chocolate Chips. The eyes were crafted first by placing 2 dots of white icing over the dried brown icing, and then immediately adding an Enjoy Life Mini Semi-Sweet Chocolate Chip over each dot of icing (before the icing had time to dry.)
These “Rudolph” noses were made by placing drops of white icing onto parchment paper, and sprinkling TruColor Natural Sanding Sugar immediately on top of each icing drop (before they began to dry.) This sanding sugar contains only sugar, vegetable color, and carnauba wax, so I figured it was acceptable for my healthy-ish holiday cookies. The icing drops were left to harden overnight and then placed onto each reindeer cookie. Carefully remove “noses” from parchment by sliding a knife under each drop. Adhere to reindeer cookie using another drop of wet icing.
Note: Icing can be re-hydrated after hardening by adding a few drops of water and stirring.
Note: While drying starts quickly, these “noses” don’t fully solidify, so handle carefully.
How cute are these reindeer???
Believe it or not, the icing of these Christmas tree cassava flour cookies was colored with freshly juiced spinach! (See my post: Icing Colored With Fruits and Vegetables for the simple instructions on how to do it!) The color came out gorgeous, and they didn’t taste like spinach at all! Red TruColor Natural Sanding Sugar was sprinkled on top to give these trees a more decorative holiday look!
The rich, yellow coloring for these dreidels and menorahs were made by adding turmeric to the basic white icing! The blue color was made by adding ColorKitchen Real Food Decorative Coloring in blue, which has only one ingredient, “spirulina color,” a natural colorant.
Enjoy your Holiday Cassava Flour Sugar Cookies no matter what shapes or decorations you choose!
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Click here, or on the SHOP link in the menu bar above, to see the recommended pantry items and kitchen gadgets I personally use to make Crazy For Yuca recipes. Check out the yuca/cassava snacks – all personally taste tested and approved by me and my family!
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Healthy Eating Tip: Why add cassava flour to your baking repertoire!
The holidays are definitely extra challenging for gluten-free and healthy eaters. From Thanksgiving through New Years we are bombarded with food and desserts wherever we go, most of which we can’t eat. It’s a time of year that’s supposed to be festive, but can be very straining for those who are gluten free. Many give in to temptation during the holidays and end up feeling sick and inflamed. With a little planning and baking of your own, you can enjoy treats made with Otto’s Cassava Flour without compromising your health. You’re worth the effort!
Otto’s Cassava Flour is gluten-free, grain-free, nut-free, soy-free, Paleo, Vegan, Autoimmune Protocol friendly, and non-GMO! How many flours can make a claim like that? 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.) It isn’t enriched with anything or stripped of any of its nutrients.
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 won’t spike blood sugar the way many gluten-free flours can. Cassava (yuca) has a low glycemic index, which makes it an ideal choice for those with blood-sugar issues.
Cooking and baking with cassava flour is a wonderful choice for anyone looking to eat a healthy, low grain, “real food” diet, whether gluten intolerant or not.
And check out my other posts to get excited about other delicious things you can make when your cassava flour arrives. (I have a lot more recipe ideas on the way!!!)
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
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Who says you can't be gluten free and eat delicious holiday sugar cookies? With Cassava Flour Holiday Sugar Cookies no one misses out on the fun of holiday cookie baking and decorating! These gluten-free, whole-food, cassava flour cookies taste so much like those made from wheat, no one will even know they're gluten-free! If you haven't discovered cassava flour yet, what are you waiting for??
In a mixing bowl or stand mixer, blend Spectrum Organic Vegetable Shortening and maple sugar.
Add egg and almond extract and mix until well combined.
In a separate bowl, mix dry ingredients together - Otto's Cassava Flour, baking soda, xanthan gum, and Himalayan sea salt.
Combine contents of the two bowls, add water, and blend until a dough is formed.
Place dough on parchment paper and roll it out to desired thickness - about 1/4 inch.
Cut out desired shapes using cookie cutters.
Dough can be made back into a ball and rolled out again and again until all dough has been make into cookies.
Arrange cut out cookies on a baking pan lined with parchment paper.
Place baking sheet in a pre-heated oven at 350 degrees. Bake for about 12 minutes, until edges start to brown slightly.
Allow to fully cool before icing.
Place powdered sugar, vanilla extract and water in a bowl and blend until fully incorporated.
Add food coloring, if desired, to create any number of holiday designs.
See my post entitled Icing Colored With Fruits and Vegetables for ideas on how to color icing naturally.
Decorate cookies with colored sugar, chocolate chips, sprinkles, or candies to create desired effect or holiday characters.
Enjoy your holiday cookie baking!!!
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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.
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! …
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 bacon, scallions, and my Zesty Dijonnaise Dressing makes this dish pop with flavor!
Yuca (also known as cassava) is a root vegetable that’s very similar in flavor to potato, and can be used in any recipe that traditionally calls for potato. It’s most commonly seen in the US as Yuca Fries, and many don’t realize the variety of things that can be made with it. It’s also a perfect gluten-free substitute for wheat! See my post: Gluten-Free? Never Feel Deprived Again and my page Getting To Know Yuca (Cassava) for more inspiration.
Enter your email in the top right corner of this post to subscribe to Crazy For Yuca. You will be kept up to date on all new yuca recipes!
Yuca has some definite nutritional advantages over potatoes. Unlike potatoes, yuca is considered acceptable for those following a Paleo diet and for diabetics. This is mainly because of yuca’s low glycemic index (GI) of 46. Foods with a GI below 55 are considered low, while those with a GI over 70 are considered high. Baked potatoes have a high GI of about 73. Having a low glycemic index means that a food releases glucose into the bloodstream at a slow, steady rate without causing blood sugar spikes. In addition to keeping blood sugar stable, low GI foods have been shown to help lower and control triglyceride levels, as well as help with weight loss and the maintenance of a healthy weight (1.)
Yuca also contains a significant amount of beneficial resistant starch. Resistant starch got its name because it literally resists digestion throughout the small intestines. Since it doesn’t get digested, the calories for that portion of the yuca don’t count!!! (I kid you not!) 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 (2, 3, 4.) Within the large intestines it ferments into short chain fatty acids (SCFAs) such as butyrate, which provide numerous potential health benefits including:
While sources suggest that we should strive to consume around 20-30 grams of resistant starch per day (28, 29) most Americans get approximately 3-8 grams (30.) This Turkey Bacon Yuca Salad will help you achieve your resistant starch daily consumption goal!
To make Turkey Bacon Yuca Salad
Simply boil fresh or frozen yuca for 20 minutes. While yuca is boiling, chop leftover turkey into bite-sized chunks, sizzle up some turkey bacon, chop scallions, and make my Zesty Dijonnaise Dressing. Once yuca is boiled, cool, remove stick-like center and chop it into chunks. Place all ingredients into a large bowl, blend with desired about of Zesty Dijonnaise Dressing and enjoy!
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If you’re just starting out with yuca (a.k.a. cassava) see: Buying, Storing, Peeling and Cooking Yuca (Cassava) for all the info you need to easily add yuca to your cooking repertoire.
*If using fresh yuca, it must be peeled before boiling. (See: How to Peel Fresh Yuca.)
Peeled, boiled yuca (cassava)
Remove stick-like center from each piece of yuca (cassava.)
Chopped, boiled yuca (cassava)
Leftover turkey
Add Zesty Dijonnaise Dressing. Click here for recipe.
Put it all together into this awesome dish!!
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Healthy Eating Tip: You may be wondering why I have a recipe that includes turkey bacon when I’m against processed food. While I definitely steer clear of prepared food that comes ready-made, I have some rules that help me to decide if something is acceptable or not. First, it must include all “real food” ingredients. I steer clear of anything that comes in a package with a list of ingredients that I can’t pronounce. These ingredients are often not “food” at all. They are chemicals added to either preserve, flavor, color, or add the desired texture to a product. Our bodies often don’t know how to process and excrete these chemicals. They may then build up within our bodies and cause problems such as a leaky gut, gut bacteria imbalances, systemic inflammation, and a compromised immune system. My second rule is that it must not include genetically modified ingredients. When something is labelled “organic” that means that it’s non-GMO. So I either buy organic, or look for the non-GMO label on a package. The ingredients in Applegate Farms Organic Turkey Bacon include: “Organic Turkey, Water. Contains Less Than 2% Of The Following: Sea Salt, Celery Powder, Organic Cane Sugar, Organic Onion Powder.” That’s it! All “real food.” No chemicals. Third, I avoid ready-made foods that list sugar as an ingredient. As a person with blood sugar instability I try to eat as little added sugar as possible. The Applegate Farms Turkey Bacon does fall short in this category because it contains Organic Cane Sugar. But since there is 0 grams of sugar in 1 slice, I believe it’s acceptable to use it in a recipe with only 1 slice per serving. Last, I consider how much salt is in any processed food, as it’s typical to be quite high. Again, Applegate Farms Organic Turkey Bacon falls a bit short here with 200 mg of salt per slice. While I wouldn’t recommend that anyone eat the whole package, having 1 slice in this Turkey Bacon Yuca Salad is perfectly reasonable. If salt is particularly problematic for you, feel free to leave out the bacon. This recipe is still great without it!
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Click here to explore delicious yuca/cassava snacks like the chips below, as well as recommended pantry items and kitchen gadgets to support your healthy kitchen.
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Not sure what to do with your boring, dry Thanksgiving turkey leftovers? This Turkey Bacon Yuca Salad is the perfect solution. Simply combine turkey, turkey bacon, scallions, boiled yuca, and Zesty Dijonnaise Dressing to take that leftover turkey to a whole new level!!
Bring a large pot of water to a boil.
Meanwhile, if using fresh yuca, peel and cut into 3 or 4 pieces before placing into boiling water. See: How to peel fresh yuca for step by step instructions.
Place peeled, cut yuca into pot of boiling water, return to a boil, and cook for 20 minutes - until a fork inserted into yuca can easily be inserted and removed. Do not over-cook. Boiling for too long will lead to mushy yuca. Ensure that yuca is fully covered by water throughout boiling.
While yuca is boiling, cook turkey bacon according to package. Dice cooked turkey bacon and scallions, cut turkey into bite-sized chunks, and place it all in a large bowl.
Make Zesty Dijonnaise Dressing. See post entitled Zesty Dijonnaise Dressing for recipe.
Once yuca is fully cooked, drain water and allow to cool for a few minutes.
Once cool enough to handle, place cooked yuca on a cutting board. Cut each piece in half lengthwise to remove the stick-like center that runs through the middle.
Cut boiled yuca into bite-sized chunks and add to other ingredients.
Add desired amount of Zesty Dijonnaise Dressing. Blend thoroughly. Enjoy!
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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.
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 …
In my opinion, guacamole is the perfect condiment! It’s gluten and dairy-free, full of healthy fats, and is “whole food” at its best. Not to mention it’s creamy and delicious!
Guacamole makes chopped up veggies WAY more fun, and is a perfect pair with many yuca recipes including Yuca Empanadas (pictured above,) Taco Meat in a Cassava Flour Tortilla, Mexican Yuca Pizza, and Garlic Yuca Flatbread. (This pairing makes an amazing gluten-free avocado toast!!)
I’ve always enjoyed having guacamole made fresh at my table at fine Mexican restaurants. That’s where I learned how easy it is to make it at home in just 10 minutes!
I’ve had people tell me they don’t like guacamole, but for some reason they like this recipe. I think it’s because I don’t use cilantro. People tend to either LOVE or HATE cilantro. I’m a hater so I stay away from using it. I’ve been told one’s taste for cilantro is based on environmental exposure to it, yet new research is showing there may be an actual genetic component! Either way, this cilantro-less guacamole is sure to please.
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Simply choose ripe avocados (dark green in color and slightly soft when squeezed gently,) cut each in half, then scoop out flesh with a spoon. Place flesh in a bowl, and chop or mash avocado along with diced sweet onion and tomato, salt, garlic powder, and lemon juice. Mix until well blended. That’s all there is to it!
I like my guacamole chunky, but if smooth and creamy is your thing, just place all the ingredients into a food processor and blend for a few seconds until it reaches desired consistency. Enjoy!
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Comment below and let me know what you think of this guacamole. I look forward to your feedback!
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Healthy Eating Tip: Use Pink Himalayan Sea Salt instead of iodized table salt. Table salt is highly processed, which strips away most of its natural mineral content, leaving only sodium. It’s often then bleached, and iodine and anti-clumping agents are added. High quality Himalayan sea salt is said to be over 99% pure and contains at least 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron, in addition to sodium. Since Western diets are typically deplete of minerals, using Himalayan sea salt is an easy way to get the vital nutrients needed.
It only takes minutes to have fresh guacamole any time. This guacamole recipe will ruin you for store-bought varieties! It's fresh and creamy, with just the right amount of chunkiness. Enjoy it on Yuca Empanadas, Tacos with Cassava Tortilla Wraps, salads, Garlic Yuca Flatbread, or to jazz up your vegetable platter.
Cut each avocado in half, remove pit, then scoop out flesh with a spoon. Chop flesh into small cubes.
Place chopped avocado, tomatoes, onion, sea salt, and lemon juice in a large bowl. Mix to fully combine ingrdients with a spoon. Taste test and add additional sea salt if needed. This guacamole is chunky. If smooth guacamole is preferred, blend in a food processor for a minute or two until desired consistency is reached. Enjoy!
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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.
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! …
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 …
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.
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