... And all things wellness!
Are you gluten, grain, and/or dairy-free but love lasagna??? This Cassava Flour Pasta Lasagna is the answer to your prayers! Layers of sautéed vegetables and organic, grass-fed meat in between layers of homemade cassava flour fresh pasta! Healthy, “real food” Italian at its best!!! I …
Looking for a healthy, delicious treat that’s quick and easy to make and can easily travel with you wherever you go? You’ve found it! Paleo No-Bake Date Nut Balls!!! Sweetened only with dates, and made with all “real food” ingredients, this is a truly guiltless …
Have you ever tried Hamantaschen??? They’re the wonderful, triangle shaped pastries traditionally eaten on the Jewish holiday of Purim! Hamantaschen are named for Haman, the villain in the story of Purim. I thought it would be fun to make a gluten, grain, and dairy-free version of these delicious cookies out of cassava flour! (Because anyone who knows me knows I must make cassava flour versions of EVERYTHING I enjoyed before I cut out gluten from my diet.) Why should healthy eaters miss out??? With cassava flour, there’s literally zero deprivation as a grain-free, paleo eater!!! 😃 Thank you cassava flour!!! 🙏
Hamantaschen are especially fun because they can be stuffed with a variety of possible fillings! While I filled mine with strawberry and apricot fruit spreads, the possibilities are endless! Back in the day, they were originally filled with poppy seeds, but these days people make them with all sorts of fruit fillings, prunes, chocolate, nuts, dates, raisins, figs, caramel… you name it!! You can get pretty creative with Hamantaschen! But I’m keeping things super simple here.
(Makes 18-20, 3 1/2″ cookies)
*Click on any needed ingredient to purchase
-1 1/2 cups cassava flour (I use Otto’s Cassava Flour)
-1 cage-free egg (I use a small duck egg since I’m sensitive to chicken eggs, but either can be used)
-1/2 cup organic maple syrup
-1/2 teaspoon baking soda
-1/2 teaspoon xanthan gum
-1 teaspoon pink Himalayan salt (chosen for its high mineral content)
-2/3 cup organic vegetable shortening (I use Spectrum Organic Vegetable Shortening)
-1 teaspoon pure vanilla extract
-1/4 cup filtered water
-Jelly or jam of choice for filling (I chose St. Dalfour Strawberry and Apricot Fruit Spreads– because they contains no added sugar!)
-circle cookie cutter or round glass with 3 – 3 1/2″ circumference
-rolling pin
-cookie sheet
Purchase Otto’s Cassava Flour by clicking here:
Instructions:
-Preheat oven to 350 degrees
-Blend dry ingredients in a large bowl (cassava flour, pink Himalayan salt, baking soda, and xanthan gum) with a spoon.
-In a small bowl blend egg, maple syrup, vanilla, and vegetable shortening with an electric mixer.
-Add water and continue mixing, first with a spoon, and then with your hands until a dough is formed.
-Roll out dough between 2 pieces of parchment paper (to prevent dough from sticking to rolling pin) to about 1/8″ thick. If they’re too thick or thin, it will be difficult to form them into triangle shapes.
-Using a cookie cutter or glass, cut out 18-20 dough circles, re-rolling extra dough as needed until all dough is used.
-Place a spoonful of filling into the center of each dough circle. (I used St. Dalfour Strawberry Fruit Spread here.)
-Carefully begin folding the right end of each dough circle, while pinching it together between your thumb and forefinger, to form one corner of the Hamantaschen triangle. (see picture below)
-Then fold up the left side of the dough circle, using both hands to pinch dough together on each side to form the next 2 triangle corners. (See picture below.)
-Place each triangle Hamantaschen on a parchment lined cookie sheet.
-Bake at 350 degrees for 20 minutes.
-Enjoy!!!
Click here, or on the SHOP link in the menu bar above,to see the recommended pantry items and kitchen gadgets I personally use to make Crazy For Yuca recipes. Check out the yuca/cassava snacks – all personally taste tested and approved by me and my family!
By ordering recommended products through our website we get a small commission which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional cost to you. All recommended products are ones that meet my own personal standard for high quality and clean eating that I use in my own kitchen. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Have you ever tried Hamantaschen??? They’re wonderful, triangle shaped pastries traditionally eaten on the Jewish holiday of Purim! Hamantaschen are named for Haman, the villain in the story of Purim. I thought it would be fun to make a gluten, grain, and dairy-free version of these delicious cookies out of cassava flour! Because anyone who knows me knows I must make cassava flour versions of EVERYTHING I enjoyed before I cut out gluten from my diet. Why should healthy eaters miss out??? With cassava flour, there’s literally zero deprivation as a grain-free, paleo eater!!! I filled mine with St. Dalfour Fruit Spread. What will you use to fill yours???
Preheat oven to 350 degrees
Blend dry ingredients in a large bowl, including cassava flour, pink Himalayan salt, baking soda, and xanthan gum.
In a second bowl blend egg, maple syrup, vanilla, and palm shortening with an electric mixer.
Add the contents of the two bowls together, along with the water, and blend until a dough is formed. (Full blending will likely require using your hands if you do not have a stand mixer.)
Roll out dough between 2 pieces of parchment paper (to prevent dough from sticking to rolling pin) to about 1/8″ thick. If dough is too thick or thin, it will be difficult to mold the circles created into triangle shapes.
Using a cookie cutter or glass, cut out 18-20 dough circles, re-rolling extra dough as needed until all dough is used.
Place a spoonful of filling into the center of each dough circle.
Carefully fold the right end of each dough circle while pinching it together between your thumb and forefinger to form one corner of the Hamantaschen triangle.
Then fold up the left side of the dough circle, while using both hands to pinch dough together on each side, forming the next 2 triangle corners.
Place each filled, Hamantaschen triangle on a parchment lined cookie sheet.
Bake at 350 degrees for 20 minutes
Allow to cool before enjoying these delicious treats!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Welcome to the Crazy For Yuca… and All Things Wellness community! In honor of the 1 year anniversary of the creation of Crazy For Yuca, I thought it was time to get personal and connect with my followers in new ways! Hi! I’m Lauren, and I …
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 Latkes are eggless, gluten and grain-free, and since they’re made with yuca/cassava instead of potatoes, they have a much lower glycemic index than traditional potato latkes. (That’s a huge plus for people with blood sugar issues like me!)
I used Goya Frozen Grated Cassava, which made these latkes super easy to make – no grating! They can also be made by grating fresh yuca/cassava. So simple! So yummy! Especially with a dollop of applesauce!
I’m literally Crazy For Yuca, as this root vegetable can be made into an endless number of exciting things!!
Check out my pages: Getting to Know Yuca (Cassava) and Yuca (Cassava) Nutrition Facts
Just a few simple ingredients are needed to make Cassava Latkes!
-fresh yuca/cassava or frozen grated cassava. (I can often find Goya Frozen Grated Cassava at Wal-Mart)
*If using fresh yuca, check out my page: Buying, Storing, Peeling, & Cooking Fresh Yuca (Cassava.)
-onion
-fresh garlic
-oil (I used Chosen Foods 100% Pure Avocado oil)
-salt (I used pink Himalayan salt because of its high mineral content.)
-organic applesauce (I used Trader Joe’s)
Check out Julie’s full recipe by clicking link below.
Cassava Latkes With Applesauce & Coconut Sour Cream (Paleo, AIP, Vegan)
See below for other creative latke recipes using fresh yuca or cassava flour!
Bowl of grated cassava
Combine grated cassava, minced onion and garlic, salt, and oil (I also added a pinch of fresh black pepper.)
Place spoonfuls of the cassava mixture into pan to form desired sized latkes, once oil has been heated. Flatten so they aren’t too thick. The thinner they are, the crispier your latkes!
Once latkes brown all around the edges, flip and cook on the other side. They should be a nice golden color!
Once cooked on both sides, place on a plate covered with paper towel to remove excess oil. Be careful though, yuca is sticky and if any parts of the latkes aren’t fully browned they may stick a bit to the paper towel.
Serve!
Cassava Latke Taco!
Get creative with your latkes! Wrap them around taco seasoned organic, grass-fed beef and guacamole!
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*By ordering recommended products through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. I only recommend products that I’ve personally tried, use in my own kitchen, and believe are high quality products. Thank you so much for supporting Crazy For Yuca’s efforts to bring you the latest yuca/cassava recipes!
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Check out these other great gluten-free latke recipes that use either yuca/cassava or cassava flour!
Root Veggie Latkes: a combination of sweet potato, parsnips, beets & cassava flour by AmyMyersMD.com
Best Latke Recipe: made with a combination of potatoes and cassava flour by EverydayMaven.com
Sweet Potato Latkes: a combination of potatoes, sweet potatoes, & cassava flour by ZenBelly.com
Looking for a scrumptious, fudgy, brownie recipe? Look no further! These Chocolate Chip Peppermint Brownies are not only AWESOME, they’re gluten, grain, dairy, and soy-free! The peppermint adds an extra holiday feel, but these can be made any time of year! Not a …
Nothing says Fall like the smell of apples and cinnamon! And there’s nothing cozier than snuggling up with a baked apple crumble on a chilly day! This Apple Cassava Crumble is so quick and easy to make! Perfect for your next brunch, snack, dessert for Thanksgiving …
There are endless ways to enjoy yuca/cassava, as it’s eaten in so many parts of the world in various different ways! Attieke is fermented, grated cassava. It’s a staple street food of the people who live along the Ivory Coast of West Africa. Attieke is similar in consistency to couscous, with an added subtle sour taste (as a result of the fermentation) which I found to be a delicious, new flavor not typical of American cooking! Just imagine – a gluten-free, grain-free side dish that’s actually feeding your beneficial gut bacteria!!! I get incredibly excited every time I learn of a new way to eat yuca! This recipe is so quick and easy, I know it will become a regular weeknight meal in my house!
If you’re lucky enough to live near an African market, you can buy Attieke frozen. Otherwise, it can be purchased dried in a box.
This recipe will demonstrate how to make attieke from a boxed brand. Knowing that I love all things yuca, my daughter brought me a box of Nayama Attieke, and we recreated a recipe similar to the one she often makes with a friend whose mother is from the Ivory Coast. We all LOVED it!! Although I was told (on a comment on Instagram) that no African from the Ivory Coast would eat boxed attieke, it was truly delicious, convenient, and a super healthy dish! Check out Nayama Natural Attieke by clicking below:
Attieke Ingredients:
-Box of Nayama Attieke
-filtered water
–pink Himalayan salt (chosen because of its high mineral content)
-1 tablespoon avocado oil
Attieke Instructions:
1. In a bowl, simply mix equal amounts attieke and water and let sit for a minute or two until the water is fully absorbed.
2. Cover attieke and heat in a microwave until warm (about 2-3 minutes.)
3. Season to taste. We chose to simply add 1 tablespoon avocado oil and a pinch or two of pink Himalayan salt.
That’s it! The attieke is now ready to be added to our dish!
Attieke is typically served with chicken or fish, and either the attieke or the protein is seasoned with hot peppers, onions, and garlic. We chose to keep the attieke simple, and make a scrumptious flavored chicken, along with a raw onion and tomato topping. We then layered them all together. This worked out perfectly! Since we used a store-bought organic rotisserie chicken, this meal took no more than 20 minutes to assemble! #Weeknightrecipe!!!
Chicken Ingredients:
-whole, store-bought organic rotisserie chicken or my Easy Go-to Crockpot Chicken – shredded
-1 organic onion – chopped
-3 organic garlic cloves – minced
-2 jalapeño peppers – minced
-chili powder – to taste
-1 tablespoon avocado oil
-1 teaspoon Jada Spices Chicken Salt (While a Maggi cube is typically used in authentic attieke dishes, they’re filled with hydrogenated oils and MSG. (A big no-no in my kitchen!) I use Jada Spices Chicken Salt in all recipes that call for bullion-type seasoning. It provides all the flavor with all natural ingredients! Check out Jada Spices Chicken Salt by clicking below:
Chicken Instructions:
Heat large frying pan with avocado oil. Add chopped onions along with minced garlic and jalapeños. Saute for 2-3 minutes. Add cooked, shredded chicken. Add chili powder and Jada Spices Chicken Salt. Blend fully. Cook for a few minutes just until chicken is warm.
Topping Ingredients:
-1 organic sweet onion – chopped
-2 organic tomatoes – chopped
-1-2 teaspoons olive or avocado oil
-pinch of pink Himalayan salt
Topping Instructions:
While chicken is warming up, chop raw onion and tomatoes. Add oil and salt. Mix it all together. (It doesn’t get any easier than that!)
Place warm attieke on the bottom of dish. Then layer with shredded chicken and tomato/onion topping.
Enjoy!!!
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By ordering recommended products through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. I only recommend products that I’ve personally tried, use in my own kitchen, and believe are high quality products. Thank you so much for supporting Crazy For Yuca’s efforts to bring you the latest yuca/cassava recipes!
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Attieke is fermented, grated cassava. It's a staple street food along the Ivory Coast of West Africa. It's similar in consistency to couscous, with an added subtle sour taste, not typical of American cooking. In this dish, attieke is added to a flavorful shredded organic chicken, and topped with raw tomatoes and sweet onions. Quick and easy, healthy and delicious!
In a bowl, simply mix equal amounts attieke and water and let sit for a minute or two until the water is fully absorbed.
Cover attieke and heat in a microwave until warm (about 2-3 minutes.)
Season to taste. We chose to simply add 1 tablespoon avocado oil and a pinch or two of pink Himalayan salt.
Heat large frying pan with avocado oil.
Add chopped onions, minced garlic and jalapeños. Saute for 2-3 minutes.
Add cooked, shredded chicken, chili powder and Jada Spices Chicken Salt. Blend fully and heat for a few minutes just until chicken is warm.
chop raw onion and tomatoes.
Add oil and salt. Mix it all together.
Place warm attieke on the bottom of dish. Then layer with shredded chicken and tomato/onion topping.
Enjoy!
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Disclaimer– At Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Pasta made from cassava flour! Dreams really do come true!!! I couldn’t be more excited to add this homemade Cassava Flour Fresh Pasta to my yuca/cassava repertoire! I’ve been meaning to create a pasta recipe, but I’ve been too caught up in all my other …
Nothing says Fall like homemade pumpkin pie! Just because you’re gluten or dairy-free doesn’t mean you should miss out! These delicious, adorable Cassava Flour Pumpkin Tartlets rival any pumpkin pie out there! Made with Otto’s Cassava Flour, they’re not only gluten-free, but grain-free and paleo …
I like to think of Baked Stuffed Yuca as healthy stromboli – an Italian inspired gluten and grain-free yuca dough rolled around all “real food” nutritious ingredients! They can be made vegan by filling them with only veggies. I filled these with organic grass-fed beef, onions, fresh garlic, red peppers, heirloom tomatoes, spinach and herbs. These have all the nutrition of a full meal rolled into one impressive appetizer, side dish, or main dish! I love dipping these roll-ups in my favorite tomato sauce! YUM! The yuca makes a perfectly crispy, crunchy crust on the outside, while having a soft (almost cheese-like) consistency on the inside (yet these are dairy-free!) Baked Stuffed Yuca can be made ahead, refrigerated or frozen, then sliced and reheated when ready to serve. A true crowd pleaser!!
Ingredients below make one Baked Stuffed Yuca loaf that can be cut into about 10 pieces.
*Full printable recipe below*
-3/4 pound fresh or frozen yuca (I use frozen yuca)
-2 teaspoons avocado oil – divided (I use Chosen Foods 100% Pure Avocado Oil)
-1/2 teaspoon pink Himalayan salt – divided (Chosen for its high mineral content)
-1/2 teaspoon garlic powder – divided
-Optional – cage-free egg white – to use as an egg wash. Vegan option: Brush avocado oil on top of loaf just before placing it into oven.
-1 pound organic grass-fed beef (or ground turkey or chicken) *Omit for vegan option
-1 tablespoon avocado oil
-5 organic garlic cloves – minced
-1 organic red pepper – diced
-1 1/2 cups organic chopped tomatoes (I used heirloom cherry tomatoes, but any preferred tomato can be used.)
-2 cups organic frozen chopped spinach
-1 teaspoon pink Himalayan salt
-1 teaspoon organic dried parsley
-1 teaspoon organic dried basil
-1 teaspoon organic dried oregano
-1/4 teaspoon ground chili powder
-fresh ground pepper to taste
If using fresh yuca, it must first be peeled and cut into pieces before boiling. See my page: How to Peel Fresh Yuca
If using frozen yuca, it’s already peeled, cut, and ready to be boiled. There’s no need to even defrost it before boiling! Many find frozen yuca to be much more convenient. It’s typically found in the Goya frozen section at the supermarket.
Bring a large pot of water to a boil. Once boiling, place yuca in pot. Ensure yuca is fully covered by water. Return to a boil, then cook 15-20 minutes until fork tender. *Do not to overcook! Overcooking will result in mushy, difficult to work with yuca! While yuca is cooking, prepare filling as directed below.
Once fork tender, drain boiled yuca in colander and allow to cool. When cool enough to handle, cut each piece of yuca in half lengthwise (top to bottom) and remove the stick-like stem that runs through the center.
Cut boiled yuca into chunks before placing into food processor. (See picture below)
*Pulverizing yuca in small batches will avoid overheating the machine. Place 1 heaping cup yuca chunks, 1 teaspoon avocado oil, 1/4 teaspoon pink Himalayan salt, and 1/4 teaspoon garlic powder in food processor at a time.
I use a Vitamix which works very well because of its tamper (a tool used to push the food down onto the blade while it spins.) If using a different food processor, the machine may need to be paused a few times to scrape yuca off the wall of the bowl so that it blends completely.
Check out the Vitamix Blender by clicking here:
Yuca chunks literally transform into dough in under a minute! (maybe a bit longer if a Vitamix isn’t being used.) It’s truly exciting to witness the first time you do it! Check out my little video below!
Once dough forms, spoon it onto a large piece of parchment paper. Beware – dough can be very sticky! Parchment paper is a non-stick surface which is needed to easily work with this dough. If dough seems too sticky to work with, wrap it in parchment and place into freezer for 5-10 minutes. It’s a miraculous trick to decrease the stickiness!
Using a rolling pin, roll out dough between 2 pieces of parchment paper to about 1/4″ thickness.
-While the yuca is boiling, bring two frying pans to medium heat.
-In the first pan, brown the organic grass-fed beef (or other ground meat of choice) until no longer pink (about 7-10 minutes.) Omit for vegan option.
-In the second heated pan, place 1 tablespoon avocado oil, chopped organic onions and minced garlic cloves.
-Once onions begin to brown, add chopped red peppers and tomatoes. Cook 2-3 minutes.
-Add spinach, basil, oregano, parsley, chili powder, pink Himalayan salt, and pepper. Cover and saute for an additional 2-3 minutes until spinach becomes warm and wilted, and seasonings mingle.
Preheat oven to 400 degrees.
Place rolled out yuca dough, with parchment paper underneath, on counter or cutting board.
Spoon sauteed vegetables onto rolled out yuca dough, leaving a 1″ edge at the top. This will prevent filling from overflowing upon rolling, and allow dough to seal closed.
Spoon browned, ground meat over vegetables.
Starting at the end where the filling comes right up to the edge, carefully peel the edges of the dough away from parchment paper and begin to tightly roll dough around vegetables and meat (like a jelly roll.) Lift parchment slightly to help guide you.
Once dough and fillings are fully rolled up, pinch dough at the seam and at each end to form a seal.
Place on parchment lined baking sheet.
Brush loaf with the white of an egg (or with avocado oil for vegan option) to create an egg wash. This creates a nice shine and browning effect once baked.
Sprinkle loaf with a pinch of pink Himalayan salt, garlic powder, chili powder, and dried basil.
Bake at 400 degrees for 30 minutes. Flip and bake for an additional 10 minutes – until yuca crust is firm and slightly brown.
Note: Remove from oven and fully cool before cutting. This will ensure the pinwheel design will stay intact.
Baked stuffed yuca can be made ahead of time and kept in the refrigerator or freezer until ready to serve. Simply remove from refrigerator (defrost if in freezer,) slice, then bake slices at 350 degrees for 10 minutes, flip, then bake for an additional 5 minutes. SOOOOO GOOD!!!!
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*By ordering recommended products through affiliate connections on our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
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I like to think of Baked Stuffed Yuca as healthy stromboli; a gluten and grain-free yuca dough rolled around all nutritious, "real food" ingredients! They can be made vegan by filling them with only the sautéed veggies. These were made with organic grass-fed beef, onions, garlic, red peppers, heirloom tomatoes, and spinach with lots of herbs. Baked Stuffed Yuca has all the nutrition of a full meal rolled into one impressive appetizer, side dish, or main entree! I love dipping these Italian-inspired roll-ups in my favorite tomato sauce! YUM! Make them ahead of time, refrigerate or freeze, then slice and reheat when ready to serve. A true crowd pleaser!!
If using frozen yuca, it’s already peeled, cut, and ready to be boiled. There’s no need to even defrost it before boiling! Many find frozen yuca to be much more convenient.
Cut up boiled yuca into small chunks before placing it into food processor. *Pulverize yuca in small batches to avoid overheating the machine (about 1 - 1 1/2 cups chopped yuca at a time.) Yuca turns into dough in about 30-60 seconds.
Once dough forms, place onto a cutting board lined with parchment paper. *Note: dough can be very sticky. Parchment paper is a non-stick surface needed to easily work with this dough. If dough seems too sticky to work, place it into the freezer for 5-10 minutes. It's a miraculous trick to decrease the stickiness!
Using a rolling pin, roll out yuca dough between 2 pieces of parchment paper until about 1/4" thick.
While yuca is boiling, heat 2 frying pans. The first for browning the meat, and the second, along with 1 tablespoon avocado oil, to saute the vegetables.
Brown the organic grass-fed beef (or other meat of choice) for 7-10 minutes, until no longer pink.
In the second pan, add chopped organic onions and garlic. Saute for a minute or 2.
Once onions begin to brown, add chopped red peppers and tomatoes. Saute 2-3 minutes.
Add spinach, basil, oregano, parsley, salt, pepper, and chili powder and saute for another 2-3 minutes until spinach warms and wilts, and flavors mingle.
Place rolled out yuca dough, with parchment paper underneath, on counter or cutting board.
Spoon sauteed vegetables onto rolled out yuca dough, leaving a 1" edge at one end to prevent filling from overflowing, and allow dough to seal closed.
Starting at the end where the filling comes right up to the edge, carefully peel the edges of the dough away from parchment paper and begin to tightly roll dough around vegetables and meat (like a jelly roll.)
Place loaf on parchment lined baking sheet.
Sprinkle loaf with a pinch each of pink Himalayan salt, garlic powder, chili powder, and dried basil.
Baked stuffed yuca can be made ahead of time and kept in the refrigerator or freezer until ready to serve. Simply remove from refrigerator, (defrost if in freezer) slice, then bake slices at 350 degrees for 10 minutes, flip, then bake for an additional 5 minutes. SOOOOO GOOD!!!!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
These baguettes are AMAZING! You’d never guess they’re gluten-free! And they’re super simple to make! Perfectly crispy on the outside and soft and airy on the inside – just like good bread should be! I had to make it for myself after watching Jules Shepard …
Everything is awesome with chocolate – am I right??? These Chocolate SunButter Pinwheel Cookies are a variation of my Strawberry Almond Butter Pinwheel Cookies (which are great even without chocolate!) Not only is this variation gluten, grain, dairy, and soy-free, but can be made nut-free as …
Creamy, whipped Yuca Mash! Simple, healthy, and made with all “real food” ingredients!!! What can be better than that? Oh, maybe that it’s Paleo, low glycemic, non-GMO, non-inflammatory, as well as Whole30 and autoimmune protocol approved!! Not sure what yuca is??? It’s a root vegetable, also called cassava or manioc, that’s a staple in Latin, Asian, and African cooking. It has been gaining popularity in the US lately within the healthy eating community. I’m literally OBSESSED!!! This is a super easy dish to prepare, and a great one if you’re cooking yuca for the first time.
You may wonder, why make Yuca Mash instead of mashed potatoes??? Great question! While they’re both root vegetables, look the same once mashed, have a very similar flavor profile, and are good sources of vitamin c and potassium, yuca has a few benefits over white potatoes.
Most significantly, yuca has a low glycemic index (GI) of 46 (below 55 is considered low) while a baked white potato has a GI of 72.5 (above 70 is considered high.) Having a low glycemic index means that a food releases glucose into the bloodstream at a slow, steady rate without causing blood sugar spikes. For those with blood sugar issues (like me) yuca is a way better option. It has even been recommended by the Philippines’ Department of Science and Technology for diabetics.
The sense of fullness one gets from eating yuca has been shown to aid in weight loss as well! (Yay!)
Unlike potatoes, yuca is not genetically modified. That’s super important to me!
While both yuca and potatoes contain resistant starch, potatoes must either be eaten raw, or cooked and then fully cooled (and eaten cold) to gain the benefits. Resistant starch got its name because it resists digestion throughout the small intestines. It makes its way all the way to the large intestines undigested. It’s here where it becomes food for beneficial probiotic bacteria, thereby supporting colon health. Within the large intestines it ferments into short chain fatty acids (SCFAs) such as butyrate, which provide numerous potential health benefits. #Eatyuca!!!
For more details see: Yuca (Cassava) Nutrition Facts
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*Printer-friendly recipe below*
Serves 6
Yuca Mash Ingredients:
-1 1/2 pounds fresh or frozen yuca (1 small bag Goya frozen yuca)
-1 teaspoon granulated onion (I use Primal Palate organic seasoning)
-1 1/2 teaspoons Himalayan pink salt (I use Primal Palate organic seasoning)
-1/4 teaspoon fresh ground black pepper (omit for AIP)
-3 organic garlic cloves – minced
-1 tablespoon avocado oil (I use Chosen Foods 100% Pure Avocado Oil)
-1 cup almond milk
-2 tablespoons fresh chives – chopped
Instructions:
-Bring a large pot of water to a boil.
-If using frozen yuca, it has already been peeled. If using fresh yuca, the skin must first be removed. For instructions on how to peel yuca click here: How to Peel Fresh Yuca
-Place peeled yuca into pot of boiling water (no need to defrost if frozen) and boil for 25 minutes. I boil my yuca for a few extra minutes for Yuca Mash as compared to other recipes. Cooking for that 5 extra minutes will make the yuca must softer, and the Yuca Mash much creamier. But don’t cook for too long or you’ll end up with a sticky pile of mush!
-Once boiled, drain water and allow to cool slightly.
-Once cool enough to handle, remove the stick-like stem that runs through the center
-Cut yuca into chunks to make it easier to mash.
-Yuca can be mashed in a food processor, with an electric beater, or a hand masher.
-Place boiled yuca either into food processor or large bowl, along with granulated onion, minced garlic, salt, pepper, avocado oil, and almond milk. (*If using a food processor, work in 3 or 4 batches to not overwhelm the machine.)
-Blend until perfectly creamy.
-Add chopped chives and thoroughly blend with a spoon. Garnish with additional chives.
as well as pantry items & kitchen gadgets I personally use to make Crazy For Yuca recipes!
*By ordering recommended products through affiliate connections on our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
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Creamy, whipped Yuca Mash!!! Simple, healthy, and made with all "real food" ingredients. What can be better than that? Oh, maybe that it's Paleo, low glycemic, non-GMO, non-inflammatory, as well as Whole30 and autoimmune protocol approved!! Not sure what yuca is??? It's a root vegetable, also called cassava or manioc, that's a staple in Latin, Asian, and African cooking. It has been gaining popularity in the US lately within the healthy eating community. This is a super easy dish to prepare, and a great one if you're cooking yuca for the first time.
Bring a large pot of water to a boil.
If using frozen yuca, it has already been peeled. If using fresh yuca, the skin must first be removed. For instructions on how to peel yuca click here: How to Peel Fresh Yuca
Place peeled yuca into pot of boiling water (no need to defrost if frozen) and boil for 25 minutes. I boil my yuca for a few extra minutes for Yuca Mash as compared to other recipes. Cooking for that 5 extra minutes will make the yuca must softer, and the Yuca Mash much creamier. But don't cook for too long or you'll end up with a sticky pile of mush!
Once boiled, drain water and allow to cool slightly.
Once cool enough to handle, remove the stick-like stem that runs through the center.
Cut yuca into chunks to make it easier to mash.
Yuca can be mashed in a food processor, with an electric beater, or a hand masher.
Place boiled yuca either into food processor or large bowl along with granulated onion, minced garlic, salt, pepper, oil, and almond milk. (*If using a food processor, work in 3 or 4 batches to not overwhelm the machine.)
Blend until perfectly creamy.
Add chopped chives and thoroughly blend. Garnish with additional chives.
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
What do you get when you take cassava flour and a bunch of nuts and seeds? Delicious, nutritious Paleo Nut and Seed Bars!!!! These bars have just enough sweetness, without being overly sweet. Cassava flour is a low-glycemic, non-inflammatory starch, while nuts and seeds provide …
Bring the campfire home with Oven Baked S’mores Bars! These were created as a surprise birthday “cake” for my daughter who is gluten and dairy-free! She isn’t a fan of typical cake so I wanted to come up with something special. (Mission accomplished!!!) Years ago, …
Have you tried Yuca Chips yet??? If not, maybe this post will inspire you. They’re crispy, crunchy, and DELICIOUS! While my Perfect Yuca Chip recipe is AWESOME, you likely don’t have time to break out the mandolin every time you’d like a snack. And since different brands of ready-made yuca/cassava chips are very different from one another, I thought a little review of my favorite varieties might come in handy (because I’ve tried every brand I could find!!) If you’ve tried one, you have definitely NOT tried them all!!!
Yuca (pronounced “yoo-ka”) and also known as cassava, is an incredibly versatile root vegetable that can do pretty much anything potatoes or wheat can do, only in a healthier way! (Check out the many gluten and dairy-free recipes on CrazyForYuca.com featuring yuca.) Yuca is a tuberous root with a waxy, brown, bark-like skin and a white or yellowish flesh. It’s long and thin, with one end thicker than the other (similar in appearance to a large sweet potato with thicker, waxy skin.) The yuca that we see in the US tend to be about a foot long, but they can grow really large. It can also be bought frozen. It can be found in the frozen Goya section at many supermarkets.
Yuca is gluten-free, grain-free, nut-free, Vegan, Paleo, Whole30 approved, soy-free, non-inflammatory, non-GMO, and typically considered safe for those following an autoimmune protocol (AIP friendly.) While not typically a familiar food in America, it’s widely consumed in Latin America, Asia, and Africa, and its popularity is growing steadily in the US. (I’m doing everything I can to get the word out!!!)
For more information about yuca and its incredible health benefits, click links below.
Getting to Know Yuca (Cassava)
Buying, Storing, Peeling, and Cooking Yuca (Cassava)
Yuca (Cassava ) Nutrition Facts
In this post I’ll be describing my favorite brands and varieties of yuca/cassava chips, and will do my best to provide enough detail so you can choose the ones you think you’d enjoy. Keep in mind that since I’m gluten, dairy, and soy-free, I’m not able to personally taste test every flavor variety offered. I also aim for the healthiest options that use the “cleanest” ingredients and taste great!
It’s rare to find most brands in stores, but they can all be purchased online by clicking the pictures and links below.
Artisan Tropic Cassava Strips are an excellent, truly classic yuca chip! They’re similar in appearance and crunch to potato chips. They’re made the same way I make mine, by thinly slicing the whole yuca root, cooking in oil (these are cooked in sustainable, non-hydrogenated palm oil) and adding sea salt. Simple, crispy, salty goodness! Artisan Tropic Cassava Strips are non-GMO, vegan, Paleo and gluten-free certified, contain no preservatives, and are made in a peanut and tree nut-free facility. Click text or pictures below to check them out!
Don’t let the name “tortilla chip” fool you! While these chips look like typical tortilla chips made of corn, they’re actually made with a blend of cassava and coconut flours. These are amazing!!! They come in 3 flavors: sea salt, lime, and nacho. All 3 varieties are gluten, dairy, and soy free! I love them all, but my absolute favorite is the lime flavor! No need to dip these babies. They’re awesome plain! Be sure to eat the crumbs at the bottom of the bag – they’re extra limey!! The nacho ones remind me of the Herr’s Ketchup Chips that my kids used to be obsessed with. While not a true nacho cheese type flavor, they’re still delicious! In addition to cassava and coconut flour, these chips are made with chia seeds, sea salt, and conscious spice choices (different for different flavors.) I love that Siete makes these chips with avocado oil, as this is a very healthy oil that remains stable at high temperatures. The cassava flour blend is formed into classic tortilla chip triangle shapes. These chips literally melt in your mouth, kind of like a Pringle. There’s one caveat with these chips – they’re TOTALLY ADDICTIVE! I never buy just one bag!
Click here or on pictures below to check out Siete Grain-Free Tortilla Chips – Sea Salt
Siete Grain Free Tortilla Chips, 3 bags (5 oz each) Sampler of Nacho, Lime, Sea Salt
(Yes, that’s me! A rare cameo!!!)
Siete Grain Free Tortilla Chips, Lime, 5 oz. (Pack of 3)
Siete Grain Free Tortilla Chips, Nacho, 5 oz
Plant Snacks created these delicious gluten-free, non-GMO, grain & corn free, Paleo, trans fat free chips with no preservatives and no artificial flavors or colors. So what’s in them? In the sea salt variety (the one I sampled) the ingredients are simply dried yuca/cassava root, sunflower oil, sesame seeds, nutritional yeast and sea salt. These ingredients are blended together, then formed into a square chip (about 1″ square.) They’re salty and crispy with a sesame flavor. Very unique and delicious!
*Note: These yuca root chips used to be called “Cassava Crunch” but have been renamed “Plant Snacks” and repackaged after the taking of the picture below. The recipe has not changed.
Plant Snacks Yuca Root Chips come in 4 flavors including: Sea Salt, Cheddar, Beet with Goat Cheese, and Super Seed varieties.
Click the link or picture below if you’d like a sampler pack so you can try them all!
(Note: I have not taste tested all of the flavors since some contain dairy.)
Plant Snacks Variety Pack – Cheddar, Sea Salt, Beet with Goat Cheese, Super Seeds Cassava Root Chips, Vegan, Big-8 Allergen Free, Non-GMO, Gluten Free, Grain Free, No Added Sugar, 5 oz Bags, Pack of 4
If you like a little spice in your life, Jans Jalapeño Chips are the way to go!!! These chips start out like a classic yuca chip in that they’re made from fried, thinly sliced whole yuca/cassava root, but with a kick of jalapeño seasoning! (A mixture of sugar, salt, yeast extract, onion powder, garlic powder, and chili powder.) Don’t be frightened off by the word “jalapeño.” I think they taste more like an extra spicy barbecue potato chip. No matter what you call these, they’re AMAZING! These are a real favorite in my house, especially with my husband and daughter, true spice lovers who put Sriracha sauce on everything! I enjoy them as well, as long as I have a glass of water handy. (And I’m not typically a spice lover.) Check them out by clicking the pictures or link below.
Jans Root Chips (Jalapeno Cassava Chips, 3 oz)
By ordering recommended products through links on our website we get a small commission which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
For yuca snacks, pantry items, and kitchen gadgets I personally use to make Crazy For Yuca recipes in my own kitchen.
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Imagine a dreamy, creamy soup made of all healthy ingredients that can be thrown together in under 45 minutes! It’s hard to believe this vegan soup is also gluten and dairy-free! The yuca gives this soup its creamy consistency, as well as makes it …
If you’re a Nutella fan, but prefer a healthy version that’s free of dairy, refined sugar, soy, and processed inflammatory oils, this Chocolate Hazelnut Butter is for you! While the first ingredient of Nutella is sugar, with only 13% hazelnuts, the predominant ingredient in this …
What’s more fun than strawberry shortcake?… Strawberry Short-Crepe Cream on Top!!! This beautiful gluten, diary, and refined sugar-free dessert is made simply by layering Grain-Free Crepes, scrumptious homemade Strawberry Jam, organic fresh strawberries, and Coconut Cream! It’s the perfect dessert, brunch dish, or birthday cake for any healthy eater! So much fun to make and eat!!! While this Strawberry Short-Crepe Cream on Top is super low in sugar, it really satisfies one’s sweet tooth!
This post includes a great recipe for Strawberry Chia Seed Jam by Lexi from LexisCleanKitchen.com. Why buy prepared jellies or jams when homemade, low sugar jam is this simple to make? Thank you Lexi for this incredible, healthy recipe!
Crepe Ingredients: (makes six 8 inch crepes)
-1/2 cup tapioca flour – (I use Bob’s Red Mill Tapioca Flour)
-2 Tbsp Cassava Flour – (I use Otto’s Cassava Flour)
-4 organic, cage-free eggs (I use duck eggs since I’m sensitive to chicken eggs. Both work perfectly!)
-2 Tbsp coconut oil – melted (I use Nutiva Organic, Unrefined, Virgin Coconut Oil)
-1/2 tsp pure vanilla extract (I use Simply Organic Pure Vanilla Extract)
-2 Tbsp almond milk (Cow’s milk can be used if a dairy option is preferred.)
-1/4 tsp pink Himalayan salt (While any salt can be used, I use pink Himalayan salt because of its high mineral content.)
Strawberry Jam Ingredients:
-organic strawberries
-raw organic honey or maple syrup
-lemon juice
–chia seeds (I use Trader Joe’s Organic Chia Seeds.)
*Check out Lexi’s super simple recipe by clicking here: Strawberry Chia Seed Jam. She also has variations for blueberry and mango! If you haven’t checked out LexisCleanKitchen.com yet, you’re in for a treat!!!
Coconut Cream Ingredients:
-1 13.5 oz can organic coconut cream – chilled in refrigerator overnight or at least 8 hours. (I use Trader Joe’s Organic Coconut Cream) If coconut cream is not available, 2 or 3 cans of full fat coconut milk can also be used. Use only the coconut cream solids. Save coconut milk for another use.
-1 tsp pure vanilla extract (Optional – adds great flavor, but will taint pure white color of cream) (I use Simply Organic Pure Vanilla Extract)
-2 tsp coconut sugar (I use Nutiva Organic Coconut Sugar)
Simply click on the ingredients listed in recipe above to be brought to that pantry item on Amazon. By purchasing products through our affiliate links we get a small commission which helps to support the maintenance of Crazy For Yuca at no additional cost to you. All recommended products are ones that meet my high standards for quality, and are used in my own kitchen. Thank you for supporting the efforts of CrazyForYuca.com to bring you the lastest yuca/cassava recipes when you shop online through our site!
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Crepe Instructions:
Melt coconut oil.
Place melted coconut oil into mixing bowl along with eggs, vanilla, and almond milk. Blend thoroughly.
Heat a frying pan on medium heat. (No need to use a non-stick pan or oil. These crepes will not stick to pan!)
Pour batter, about 1/4 cup at a time, into ungreased, heated frying pan. In order to make thin, circle-shaped crepes, pour batter slowly into the center of pan and use the back of the spoon or ladle in a circular motion to spread the batter evenly. *Don’t be discouraged if the first crepe sticks to the pan or is irregularly shaped. That is typical until you get the hang of it.
Cook on first side for about 1 minute, until batter solidifies.
7. Flip and cook for an additional 30-60 seconds. Crepes should be slightly browned.
*Note: These crepes can be made ahead and placed in the refrigerator or freezer and later made into your Strawberry Short-Crepe Cream on Top. They can be quickly reheated from frozen in a toaster oven for 3-5 minutes, a microwave for 30-45 seconds, or by being left on counter to defrost.
Check out St. Dalfour brand strawberry fruit spread by clicking the picture below. It’s made with all natural ingredients including strawberries, sweetened only with grape and date juice concentrates, fruit pectin, and lemon juice.
Coconut Cream is quick and easy to make. It’s an awesome option for Vegan and dairy-free eaters who enjoy a dollop of whipped cream on their desserts!
Coconut Cream Instructions:
3. Spoon coconut cream solids into chilled bowl (leaving behind any liquid coconut milk.)
4. Using an electric mixer with chilled beaters, gradually increase speed from low to high. Beat until peaks form. This takes about 3-4 minutes.
5. Add sugar and vanilla, and beat until fully combined. 
1. Place one crepe on desired serving plate.
2. Spread jelly and cut-up organic strawberries on top of crepe.
3. Place a second crepe on top, and spread coconut cream and fresh strawberries on second crepe.
4. Alternate layers of crepes, strawberry jam, and coconut cream until you run out of crepes.
5. Top with additional strawberry jam, fresh strawberries, and a dollop of coconut cream.
Note: Use a very thin, sharp knife to cut into servings.
Enjoy!
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for healthy pantry items, yuca snacks, and kitchen gadgets I personally use to make Crazy For Yuca recipes in my kitchen!
All personally taste tested and approved by myself and my family! For a detailed description of recommended yuca/cassava chips, see my post The Perfect Yuca Chip!
***
What's more fun than strawberry shortcake?... Strawberry Short-Crepe Cream on Top!!! This beautiful gluten, diary, and refined sugar-free dessert is made simply by layering Grain-Free Crepes, scrumptious homemade Strawberry Jam, organic fresh strawberries, and Coconut Cream! It's the perfect dessert, brunch dish, or birthday cake for any healthy eater! So much fun to make and eat!!! While this Strawberry Short-Crepe Cream on Top is super low in sugar, it really satisfies one's sweet tooth!
Spoon coconut cream solids (not any liquid coconut milk) into chilled bowl.
Using an electric mixer with chilled beaters, gradually increase speed to high, and beat until peaks form. This takes about 3-4 minutes.
Add sugar and vanilla and beat until fully combined.
Place one crepe on desired serving plate.
Spread jelly and cut-up organic strawberries on top of crepe.
Place a second crepe on top, and spread coconut cream and fresh strawberries on second crepe.
Alternate layers of crepes, strawberry jam, and coconut cream until you run out of crepes.
Top with additional strawberry jam, fresh strawberries, and a dollop of coconut cream.
Enjoy!
Note: Use a very thin, sharp knife to cut into servings.
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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Grain-Free Crepes are quick and easy to prepare, and lots of fun to eat! They can be filled with almost anything – whether sweet or savory! With a fruit filling, such as strawberry jam, they’re perfect for entertaining guests for brunch, or as a sweet …
This guilt-free lasagna has everything that makes lasagna yummy, yet no gluten, grain, or dairy to trigger many common food sensitivities. It’s even Paleo and Whole30 compliant! Who ever thought one could say that about lasagna??? While it may be a bit unconventional, this lasagna …
What’s a Southwestern Egg Roll? Think Chinese egg rolls, only the inside is a burst of spicy Southwestern flavored chicken and veggies! WHAT AN AMAZING IDEA!!! I only wish I thought of it! This recipe is courtesy of The Modern Cavegirl from Heart & Bones Kitchen. I made these last night for dinner and they were DELICIOUS! My husband was still talking about them this morning!
For the outer wrap of these Southwest Egg Rolls, I used the Egg Roll Wrappers pictured below – made by The Modern Cavegirl herself! They’re made of all whole-food ingredients including yuca, avocado oil, tapioca starch, and salt. (You can see why I HAD to try them since I’m “the yuca-lady”!!!) It was so nice to meet a fellow yuca enthusiast! These wrappers are basically an unseasoned version of my Garlic Yuca Flatbread recipe (which I also use for other recipes such as empanadas and pizzas,) but these are ready-made! My readers often ask me for ready-made versions of my flatbread and now you know where to find it! They’re perfect for those nights when you want a great, wholesome, grain-free meal, but there just isn’t enough time to make everything from scratch.
Click here to check out The Modern Cavegirl’s Egg Roll Wrappers made of yuca!
And while you’re there, check out her Spinach Wraps and Plaintain Gnocchi – both made with tapioca flour (an extract of yuca) so you know they have to be great!!!
(For full recipe visit heart & bones kitchen by clicking here)
Ingredients:
–Egg Roll Wrappers (Click here to purchase: heartboneskitchen.com/online-store or follow my Yuca Garlic Flatbread post and use the rolled out dough (don’t bake them into the Yuca Flatbread) to make your own egg roll wrappers out of fresh or frozen boiled yuca!
Taco Seasoning Ingredients:
-chili powder
-garlic powder
-onion powder
-dried oregano
-paprika
-mustard powder
-cayenne powder
-cumin
-salt (I use pink Himalayan salt because of its high mineral content.)
-pepper
Filling Ingredients:
-chicken breast, butterfly
-red onion – diced
-celery – diced
-green chili – diced (My store only had jalapeños, which are significantly hotter than green chilis. I’m not a spice lover, but I thought it worked perfectly!)
-red bell pepper – diced
-yellow bell pepper – diced
-taco seasoning (made above)
Spicy Lime Cilantro Aoli Ingredients:
-egg yolks
-garlic cloves
-lime – juiced
-green onion
-cilantro (I left this out – not a cilantro fan – the aoli was still AWESOME!)
-taco seasoning (made above)
–salt
-water
First, coat the chicken in taco seasoning and cook in pan along with avocado oil.
Chop and cook the veggies in frying pan.
Place Egg Roll Wrappers on a parchment lined baking sheet and bake for 8-10 minutes until soft and pliable. Don’t bake long enough to toast.
Combine chicken and vegetables and place filling into each Egg Roll Wrapper.
Roll up each egg roll and place (seam side down) into frying pan. This will seal wrapper, as pictured below. Pan fry all sides of egg rolls.
Blend Spicy Lime Cilantro Aoli ingredients. I didn’t think I would want to dip my egg rolls into a sauce, but boy was I wrong! I couldn’t get enough of it!!! DELISH!
Enjoy!!!
I want to thank The Modern Cavegirl for creating this fantastic recipe and allowing me to share it with my readers!
Click here for her full Southwestern Egg Roll recipe
Click here to purchase her Egg Roll Wrappers
Brittany from The Modern Cavegirl is a Portland based chef who specializes in handmade products liberated from dairy, grains, nuts, and soy. Her mission is to inspire others to read labels and eat whole foods, as well as to make real, healthy food more accessible.
Check out Jans Jalapeño Cassava Chips!
These chips look similar to classic potato chips, in that they’re slices of actual yuca root. They are then fried and spiced to perfection! I think they taste more like spicy barbecue potato chips than jalapeño, but either way they are ADDICTIVE!!! Click below to check them out!
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!
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.
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 …
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 made with either fresh or frozen yuca (a.k.a cassava) or cassava flour, the main ingredient of these popovers is Gluten Free Cake Meal, which is mostly potato starch and tapioca starch (also called tapioca flour.) Tapioca starch is actually made from yuca during the process of making cassava flour. While related, there are important differences.
Cassava flour is made by drying and grinding the whole cassava root, after extracting the starchy liquid from the cassava. Tapioca starch is what is left after all the water evaporates out of the starchy liquid that was extracted out of the cassava while making cassava flour. In sum, cassava flour is the ground whole root, and tapioca flour is the starchy extract of the root that is made into flour. These popovers, therefore, don’t contain as much fiber as they would if they were made from cassava flour, but the consistency is much lighter.
These Grain-Free Popovers puff significantly while baking. They’re often partially hollow inside and can be cut in half and stuffed with your favorite filling! I love them warmed up with a little ghee (or butter before I cut out dairy,) or cut in half and filled with a Veggie Egg!
While originally created as a Passover muffin (since they’re made with Gluten Free Matzo Cake Meal,) these babies can be made any time of year and enjoyed whenever a roll or piece of bread would be served. They’re quick and easy to make. You can get Gluten-Free Cake Meal by clicking this link any time of year!
-cage-free eggs
-filtered water
In a small saucepan, heat water and oil to a boil. Remove from heat and allow to cool. In a mixing bowl, blend Gluten-Free Cake Meal, salt, and sugar. Then add water and oil mixture to mixing bowl.
Beat eggs in separate bowl. Then pour into mixing bowl and thoroughly blend.
Coat muffin tins with thin layer of avocado oil to prevent sticking. (I use avocado oil because of its high smoke point. Avoid using oils that degrade at high temperatures, as this destroys the beneficial nutrients and phytochemicals in the oils and creates free radicals.)
Spoon batter evenly into each of 12 muffin cups.
Bake in preheated oven set to 375 degrees for 40 minutes.
Muffins are ready when they have puffed up and browned.
for ingredients to make Grain-Free Popovers, or to see 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 myself and my family! For a detailed description of 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!
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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! They're especially delicious warm right out of the oven! They puff significantly while baking! They're often partially hollow inside and can be cut in half and stuffed with your favorite filling! While originally created as a Passover muffin (since they're made with Gluten Free Matzo Cake Meal,) these babies can be made any time of year and enjoyed whenever a roll or piece of bread would be served.
In a small saucepan, heat water and oil to a boil. Then remove from heat and allow to cool.
In a mixing bowl, blend Gluten-Free Cake Meal, salt, and sugar.
In a mixing bowl, blend Gluten-Free Cake Meal, salt, and sugar. Then add water and oil mixture to mixing bowl.
Beat eggs in separate bowl. Then pour into mixing bowl and thoroughly blend.
Coat muffin tins with thin layer of avocado oil to prevent sticking.
Spoon batter evenly into each of 12 muffin cups.
Bake in preheated oven set to 375 degrees for 40 minutes.
Muffins are ready when they have puffed up and browned. 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.
Nothing says Easter like decorated eggs! And nothing says “fun celebration” like hand pies!!! Did you love Pop-tarts as a kid? If the answer is “yes”, you’ll adore these Easter Egg Hand Pies – with a delectable flakey crust on the outside, and sweet fruit …
I call this recipe Mandel Bread / Biscotti because there’s little (if any) difference between these 2 cookies. I want everyone to feel free to enjoy them – no matter one’s heritage, or holiday celebrating. With both Passover and Easter coming within the next week, …
It’s time to plan your Passover menu! Why not decrease the grains this holiday with Grain-Free Cassava Flour Matzo Balls? They will be adored by your gluten-eating and gluten-free guests alike! (I had a little trouble stopping myself from eating them all before getting a good blog photo! I just LOVE these!!!) I created a few versions for my family to taste test, and they unanimously agreed that this recipe is the best!
These Grain-Free Matzo Balls have an authentic matzo ball taste (you’ll never miss the matzo,) with a bit more flavor than typical bland Passover matzo balls. This extra pop of flavor comes from the addition of Trader Joe’s Onion Salt and minced scallions, which complement the soup perfectly!
These Grain-Free Cassava Flour Matzo Balls are a bit more dense in the center (not as fluffy) as some matzo balls, which is actually how I’ve always preferred them. The addition of 2 tablespoons of seltzer creates a nice moistness throughout. Passover perfection!!!
For more information about cassava flour see: Getting to Know Cassava (Yuca) Flour.
(Makes 10-12 matzo balls)
Ingredients: (Full printer friendly recipe below)
-3/4 cups Otto’s Cassava Flour
-3 cage-free eggs (I use duck eggs since I’m sensitive to chicken eggs. Both work perfectly!)
-1/2 teaspoon Trader Joe’s Onion Salt
-1 teaspoon pink Himalayan salt
-1 teaspoon scallions or chives – minced
-1 tablespoon avocado oil (I use Chosen Foods 100% Pure Avocado Oil.)
-2 tablespoons seltzer (Cassava flour matzo balls can be a bit denser than those made from wheat. Seltzer helps them to be more moist and fluffy.)
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!
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Directions:
Step 1: Bring a large pot of water to a boil.
Step 2: In a large bowl, blend all ingredients including Otto’s Cassava Flour, eggs, pink Himalayan salt, Trader Joe’s Onion Salt, avocado oil, seltzer, and minced scallions or chives.
Step 3: Moisten hands and scoop up enough dough to make a 1 inch ball. Roll dough between hands like a meatball, and place into pot of boiling water. Repeat to make 10-12 matzo balls. (Balls with expand during cooking.)
Step 4: Return water to a boil, then reduce heat and cover pot. Simmer for 15 minutes.
Step 5: Remove from water and add to your favorite chicken soup. Enjoy! (Or eat plain with your fingers immediately, because they’re just that good!!!)
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Why not decrease the grains this holiday with Grain-Free Cassava Flour Matzo Balls? They will be adored by your gluten-eating and gluten-free guests alike! These Grain-Free Matzo Balls have an authentic matzo ball taste (you'll never miss the matzo,) with a bit more flavor than typical bland Passover matzo balls. This extra pop of flavor comes from the addition of Trader Joe's Onion Salt and minced scallions which complement the soup perfectly! They are a bit more dense in the center (not as fluffy) as some matzo balls, which is actually how I've always preferred them. The addition of 2 tablespoons of seltzer creates a nice moistness throughout. Passover perfection!!!
Bring a large pot of water to a boil.
Meanwhile, place all ingredients into a large bowl, including cassava flour, eggs, avocado oil, seltzer, salt, Trader Joe's onion salt, and minced scallions (or chives) and blend thoroughly.
Moisten hands and scoop up a small amount of dough (enough to make 1" balls.) Roll dough between hands like a meatball. (If balls stick excessively to hands, moisten them again before rolling the next matzo ball.)
Place matzo balls directly into boiling water. They will expand while cooking.
Return to a boil. Then cover pot, reduce heat, and simmer for 15 minutes.
Remove cooked matzo balls from pot. Place into your favorite chicken soup. 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.
While I usually incorporate yuca (a.k.a. cassava) into typical American food as a way to make gluten-free cooking more diverse and less restricting, today I’m excited to share a traditional recipe showing how yuca is eaten in another part of the world. This recipe for …
I’m making this banana bread as I type up this post, and the incredible aroma as it’s baking has taken over the house! I can’t wait for it to cool off so I can take my blog pictures and dig in!!! Whether made into muffins …
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. I decided to bake them for her this Valentine’s Day. They came out great! I made some round ones and some heart shaped ones. I’m excited to say that they held their shape perfectly during baking! No spreading at all! They can therefore be molded into any desired shape with cookies cutters, and decorated for any occasion. These Almond Cassava Flour Cookies are quick and easy to bake and have that delicious almond extract flavor!
Happy Valentine’s Day!
These Almond Cassava Flour Cookies are made with Otto’s Cassava Flour. It’s a nonGMO, gluten-free, grain-free, Paleo, Whole30 approved, autoimmune protocol approved, whole-food flour. That says a lot! It has a neutral taste and looks and performs very similar to wheat flour. It contains a significant amount of resistant starch, a type of fiber that feeds the good bacteria of the colon. While cassava is a starch, it has a low glycemic index (46) so it doesn’t raise blood sugar the way many gluten-free flours can. Check out these links to discover more about yuca (a.k.a. cassava) and cassava flour.
Getting to Know Yuca (Cassava)
Yuca (Cassava) Nutrition Facts
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
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!
Ingredients:
-1/2 cup Otto’s Cassava Flour
-3/4 cup almond flour (I use Bob’s Red Mill Super Fine Almond Flour.)
-1/4 cup organic coconut oil
-3/4 cup organic coconut sugar
-1 1/2 teaspoons almond extract (I use
-2 cage-free eggs (chicken or duck eggs can be used. I use duck eggs since I’m sensitive to the protein in chicken eggs.)
-1/8 teaspoon pink Himalayan sea salt (I use pink Himalayan sea salt for all my cooking and baking because of its purity and increased mineral content, as compared to regular sea salt and table salt.)
-1 cup slivered almonds. (I use Trader Joe’s Unsalted, Dry Roasted Slivered Almonds.)
Melt organic coconut oil, then blend with coconut sugar, almond extract and 2 beaten cage-free eggs. Add Otto’s Cassava Flour, almond flour and pink Himalayan sea salt. Once ingredients are fully combined, add slivered almonds.
Divide batter into 18 cookies, of any shape desired, and place on a parchment lined baking sheet. Below, I used a cookie cutter to make each heart shaped Almond Cassava Flour Cookie for Valentine’s day. I filled the cookie cutter with dough, pressing down to fully fill mold.
Once desired cookie shapes are formed, garnish with additional slivered almonds for a true almond cookie appearance.
So simple, yet sophisticated!
Bake at 375 degrees for 12-14 minutes, until edges begin to brown.
Enjoy your Almond Cassava Flour Cookies!
Serve them in baskets, or in any number of creative ways.
Happy Valentine’s Day!!!
Get creative with your decorating and garnish with additional sweetness if desired!!
These cookies were decorated using melted Enjoy Life Dark Chocolate Morsels, then sprinkled with Enjoy Life Semi-Sweet Mini Chips. Enjoy Life morsels are gluten, dairy, and soy free, as well as vegan.
The red heart icing was made first by making a basic white icing (1 cup sifted powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon filtered water,) then adding a few drops of Color Garden Natural Red Food Dye. I’ve used a number of natural dyes before, but this was the first that gave a true, deep red! (Typically they come out more of a pink color.) The ingredients are beet juice, turmeric, annatto, and less than 1% ethyl alcohol as a preservative. There’s absolutely no Red Dye 40, as with conventional food dyes. Red Dye 40 is one of the most controversial dyes used today. It has been shown to cause allergic reactions and hyperactivity in some children (1,) In mice, research demonstrated that Red 40 decreases survival, reproductive success, brain weight, as well as parent and offspring weight. Evidence of both physical and behavioral toxicity were evident (2.)
I like to steer clear of Red Dye 40, and most chemical dyes, at all costs! Now that I discovered Color Garden Natural Red Food Dye, my Valentine’s Day baking can be gorgeous and healthy!
Look how gorgeous the red icing looks! A true red using only natural ingredients. 🙂
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These cookies taste just like almond cookies from the Chinese restaurant! With cassava flour, the gluten-free no longer need to be deprived of almost any treat! If you haven't baked with cassava flour yet, you're really missing out. Give these grain-free Almond Cassava Flour Cookies a try! You won't be sorry.
Preheat oven to 375 degrees.
Melt 1/4 cup coconut oil, either in microwave or on stovetop.
Blend melted coconut oil with 3/4 cup coconut sugar, 1 1/2 teaspoons almond extract and 2 beaten cage-free eggs.
Add 1/2 cup Otto's Cassava Flour, 3/4 cup almond flour, 1/8 teaspoon Himalayan sea salt, and mix until fully combined.
Add 1 cup slivered almonds. Blend into batter.
Divide batter into 18 cookies and place on parchment lined baking sheets. These cookies hold their shape perfectly (no spreading.) They can therefore be made into any desired shape, such as the heart shapes shown in post. Have fun with different shapes for different occasions!
Decorate with additional slivered almonds.
Bake at 375 degrees for 12-14 minutes, or until edges begin to brown.
Note: Since these cookies hold their shape perfectly during baking, they can be molded into any desired shape using cookie cutters. Once cooled, they can be decorated any number of ways. Use your imagination and send me pictures of your creations!
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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
This is no ordinary chocolate chip cookie! While it has chocolate chips, it also has dried cherries, cinnamon, and is made from naturally gluten-free cassava flour! They’re soft-baked, with a melt-in-your-mouth crumbly texture, and just enough maple syrup sweetness. These are my go-to cookie when …
Spend 5 minutes of prep time, then go about your day knowing this simple, delicious 4 ingredient crockpot chicken will be ready and waiting for you when you get home! Then boil up some yuca (because everything is better with yuca!) while chopping and sauteing …
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! …
If you haven’t tried Otto’s Cassava Flour yet, what are you waiting for??
Cassava flour is a whole-food flour made simply by drying and grinding the white flesh of the peeled yuca/cassava root. (Yuca and cassava are different names for the same root vegetable.)
For baking that does not require rising, cassava flour can often replace wheat flour in a 1:1 ratio. For recipes requiring rising, a combination of cassava flour and other gluten-free flours can be used to obtain the desired result. It requires a little experimentation.
Cassava flour can be used to make cassava breads, tortillas, pizza crust, pie crust, cookies, brownies, cakes, muffins, pancakes, crackers, you name it!! All with no gluten – or even any grain!!! I don’t know about you, but that is REALLY exciting to me!!!
For those who are gluten-free like me, I’m sure you can relate when I say – How much almond flour can a person eat? I kept worrying that the next food sensitivity I was going to develop was a sensitivity to almonds since I seemed to make EVERYTHING out of them!
Cassava flour is a truly healthy alternative to wheat for those who are gluten intolerant or have an allergy to nuts. A further benefit is that it will not spike blood sugar the way many gluten-free flours can. It’s a wonderful choice for “gluten eating” people as well, as it’s a delicious, natural, unprocessed flour.
There are many reasons why I use Otto’s Cassava Flour. First – it tastes great! Many people find it indistinguishable from wheat flour! It has no fillers and is not enriched with anything. The only ingredients are cassava/yuca and water. It’s certified non-GMO, gluten-free, and Paleo. Many other cassava flours are made by peeling and then sun-drying the root. This allows fermentation which can create a sour tasting and musty smelling flour. Otto’s Cassava Flour is made in Brazil, (not Africa like some brands) where it’s peeled and baked according to their proprietary method – with no fermentation or opportunity for mold growth. As someone with autoimmune issues, avoiding mold is a top priority. Otto’s is the highest quality, cleanest tasting flour. If you tried a different brand of cassava flour and didn’t like the taste of your recipe, don’t give up before trying Otto’s. You won’t be sorry.
Otto’s Cassava Flour – Nutrition
Serving size: ¼ cup (32g)
| %DV | ||
| Calories | 110 | |
| Total Fat | 0 g | |
| Cholesterol | 0 g | |
| Sodium | 0 g | |
| Total Carbohydrate | 28 g | 10% |
| Dietary Fiber | 3 g | 11 % |
| Sugars | 0 g | |
| Protein | 3 g | 11% |
| Calcium | 32 mg | 2% |
| Potassium | 83 mg | 2% |
| Manganese | 11% |
Otto’s Cassava Flour can only be found in some specialty stores and online. Click link or picture below to purchase Otto’s Cassava Flour.
By ordering Otto’s Cassava Flour through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Not sure what to do with your Thanksgiving turkey leftovers? Sick of eating plain, dry turkey? This Turkey Bacon Yuca Salad will forever change your perception of leftover turkey. Think potato salad mixed with chicken salad – only way better!!! The addition of organic turkey …
If you haven’t tried yuca (a.k.a. cassava) yet, you are in for a treat! Yuca is in many ways similar to a potato in that it’s white, has a very mild taste, and takes on the flavor of the sauces and spices within which it …
This is not your typical, dry Thanksgiving turkey! This bird is moist and flavorful and is made a day ahead so it can soak up its juices overnight and free you up to enjoy your guests. It makes a scrumptious main meal and side dish all at the same time! Don’t just think of it on Thanksgiving though, this hearty meal is satisfying any time.
I actually still have the piece of note paper from over 20 years ago, where I frantically scribbled down my mom’s turkey recipe after hearing she was flying in on Thanksgiving Day, and I would have to make a turkey for the first time! The directions say: “1:30- Preheat oven. Sprinkle turkey with paprika and garlic powder. Put 1/2 inch of water at the bottom of roasting pan along with sliced onions, neck and giblets. 2:00- Put turkey in oven and tent with aluminum foil. 3:30- Baste and take off tent. 4:30- Take out of oven. Discard giblets. Scrape stuff off the bottom of roasting pan and put into saucepan with water for gravy.” This all seemed very intimidating at the time! The turkey came out looking good, but was kind of dry and tasteless. In my experience, that’s pretty much the way it is with most Thanksgiving turkeys. For years I’d try to enhance the taste by making gravy from a can or package that was full of artificial flavorings.
About 10 years ago, I searched my refrigerator and spice cabinet for anything that might add some new flavor to my boring, dry turkey, and decided to dump a bottle of Italian dressing over it. When it came out of the oven, I reluctantly tasted a tiny piece and was literally bowled over by how good it was! There was a much greater quantity of drippings than usual and it tasted fantastic! Nothing like the greasy, bland drippings I was used to creating. I decided to carve the turkey and soak the meat in the drippings overnight so not a single drop was wasted. WELL, when I served it the next day, I had never gotten so many compliments on anything I had ever cooked! Everyone kept saying how this was nothing like the typical, dry turkey they had come to expect on Thanksgiving. After making my turkey this way for years, the dressing I used stopped being made. Since I started to eat much healthier by that time, cutting out processed foods, I set out to make my own homemade turkey marinade.
I’ve come a long way in my healthy eating journey, and in learning to value putting organic, “real food” ingredients into my body. My turkey recipe has evolved right along with me. This Turkey With Yuca And Carrots is a recipe you can feel good about eating, and serving to guests. It’s super moist and delicious!
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I must warn you, while everyone loves this turkey, many hesitate to follow my recipe for their Thanksgiving turkey because it breaks from tradition in a number of ways. If you feel this way, feel free to make it any other day of the year.
The first break from Thanksgiving tradition is that this turkey gets cooked the day before it will be eaten, so it can marinate in its own juices overnight. – *The key to creating this moist, flavorful turkey! This is often a deal breaker for those who want to display their turkey in the center of the table and carve it in front of their guests. For me, the purpose of a holiday is to spend quality time with family, not fuss over dinner. I want healthy, delicious food that can be made ahead and enjoyed by everyone. If you share my philosophy, keep reading.
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This recipe is super simple.
-1 1/2 pounds yuca (can be fresh or frozen)
-6 organic multi-colored carrots – sliced
-1 large organic onion – chopped
-1 organic leek – chopped
-3 organic garlic cloves – minced
-3 cups filtered water
Note: If using fresh yuca, it must be peeled and boiled before it gets roasted with the rest of the vegetables in this recipe. See: How to Peel Fresh Yuca for step by step instructions. If using frozen yuca, it’s already peeled, cut into pieces, and ready to be boiled.
-Peel yuca, cut into 3 or 4 pieces, and boil for 15 minutes.
-While yuca is boiling, cut up onion, carrots, leek and garlic.
-Once yuca is boiled, cool, then remove stick-like stem that runs through the center.
-Chop yuca into cubes and place it with the other vegetables at the bottom of a roasting pan that’s covered with parchment paper. (This makes clean up a breeze!)
-Add filtered water
-organic turkey
–pink Himalayan salt (chosen because of it’s purity and high mineral content)
Marinade
-1 teaspoon Italian seasoning (I use Primal Palate Amore seasoning – Check out Primal Palate’s high quality, great tasting seasonings by clicking here.)
-1 teaspoon organic dry mustard
-1/2 teaspoon pink Himalayan salt
-1/2 cup red wine vinegar
-1/4 cup avocado oil
-1/4 teaspoon lemon pepper
-Remove the skin from the body of the turkey, leaving skin only on the legs and wings. (When I “tent” my turkey, these parts don’t tend to get full coverage so they need the skin as protection from getting over-cooked and dried out.)
* You may be bothered by the idea of removing the skin, since this is another break from traditional Thanksgiving turkey cooking. I find that the skin adds a significant amount of unwanted greasy fat to the drippings and prevents the marinade from fully incorporating into the turkey breast meat. As long as the turkey is tented during most of its roasting time, the skinless turkey will be perfectly protected. Plus, it will be carved and sitting in the drippings overnight, which will further moisten it. Another difference from traditional turkey roasting is that I suggest placing the turkey right onto the vegetables, not on a rack inside a roasting pan. (To be honest, I’ve never even owned a traditional roasting pan!) I find that the vegetables act as my rack, slightly elevating the turkey, with the meat and vegetables each adding flavor to one another.
-Wash the turkey thoroughly, pat dry and place on top of chopped vegetables (or on a rack inside roasting pan.)
-Season turkey with pink Himalayan salt and garlic powder.
-Blend Italian seasoning, dry mustard, pink Himalayan salt, lemon pepper, red wine vinegar and avocado oil. I like to put all marinade ingredients into a Mason jar and give it a good shake. Pour marinade over turkey and vegetables.
-Place turkey and vegetables into a preheated oven at 400 degrees for the first half hour – uncovered. Then decrease temperature to 325 and cover turkey, with either a cheesecloth or parchment paper “tent” or with roaster lid.)
*If using parchment paper, be very careful to secure parchment away from the stove coils.
*Note: Do not “tent” turkey with aluminum foil! This has been proven to be a very unhealthy practice. See Healthy Cooking Tip below for more information about the dangers of cooking with aluminum foil.
-Remove “tent” for the last 30 minutes of roasting to allow turkey to brown.
| Weight | Time | Temperature |
| 8-12 lbs | 2 ¾ – 4 hours | 325 degrees |
| 12-14 lbs | 3 – 3 ½ hours | 325 degrees |
| 14-18 lbs | 3 ¾ – 4 ¼ hours | 325 degrees |
-Turkey is done when a meat thermometer inserted into the breast or thigh registers 165 degrees and the juices run clear. If juices are still pink, it’s not yet ready. Once fully cooked, remove from oven and let sit for 30 minutes to cool before carving.
-Place turkey on a cutting board. Spoon cooked vegetables from baking dish into a bowl, leaving drippings in the pan. These veggies are so incredibly flavorful!
-Carve turkey and place sliced meat back into the roasting pan with the drippings/gravy (or into any preferred pan for it to sit overnight.) Cover and refrigerate overnight. If meat is not completely covered by juices, rotate meat after a few hours.
-The next day, reheat turkey and vegetables at 375 for 20-30 minutes until warm.
-Serve. This recipe makes a delicious turkey and a scrumptious side dish all at the same time!
Give it a try and leave a comment below. I’d love to know what you think!
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I know, you don’t want to hear that there’s something else you need to cut out of your life to stay healthy!!! You, and everyone you know, has been using aluminum foil for as long as you can remember. How can it be bad? Unfortunately, foil has been PROVEN to leach aluminum into food, with greater leaching in higher heat, with acidic solutions (like those involving tomatoes, lemon, and vinegar,) and with foods containing added spices. (1, 2) I don’t know about you, but that includes pretty much everything I cook!!! Aluminum foil is only considered safe for storage of cold food. The World Health Organization determined a safe daily limit of aluminum intake, but most people take in much more. This is likely the result of aluminum in antacids, vaccines, antiperspirants, drinking water, and the use of aluminum pans for cooking. Why should we care about aluminum exposure? The aluminum that is not excreted by the body interferes with the digestion of calcium, phosphorus, and fluoride, can result in osteoporosis, liver and kidney damage, and neurodegenerative diseases like Alzheimer’s and Parkinsons. Aluminum has also been associated with colic, sleep disturbance, anemia, and speech problems. With all the exposure to aluminum that we can’t control in our environment, why knowingly expose ourselves to greater risk with the use of aluminum foil? Instead, use glass or ceramic cookware with lids or parchment paper. Parchment is a perfectly safe, non-toxic liner for baking. It has a non-stick surface, so no additional oil is needed to prevent food from sticking to the pan. Parchment paper is the mess-free, time-saving solution to healthy cooking and baking.
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This is not your typical, dry Thanksgiving turkey! This bird is moist and flavorful and is made a day ahead so it can soak up its juices overnight and free you up to enjoy your guests. It makes a scrumptious main meal and side dish all at the same time! Don't just think of it on Thanksgiving though, this hearty meal is satisfying any time.
*If using fresh yuca (cassava) it must first be peeled and boiled before adding it to the rest of the vegetables in this recipe. See About Yuca: How to Peel Fresh Yuca for step by step directions. Frozen yuca is already peeled, but must also first be boiled.
Bring a large saucepan of water to a boil. Add peeled fresh or frozen yuca, return to a boil and cook for 15 minutes until fork tender. Do not over-cook.
While yuca is boiling, chop onions, leeks, carrots, and garlic cloves. Place them on the bottom of roasting pan that is covered with parchment paper. (The parchment makes cleanup a breeze!)
Once yuca is fork tender, drain water and allow to cool.
Once cool enough to handle, place each piece of yuca on a cutting board and cut in half vertically and remove the stick-like stem that runs through the center.
Chop yuca into cubes and place in roasting pan with the other vegetables.
Pour filtered water over vegetables in pan.
Remove the skin from the body of the turkey, leaving skin only on the legs and wings.
Wash turkey thoroughly, pat dry, and place on top of the cut-up vegetables.
Pour 2 cups of filtered water directly into the pan with the vegetables.
Sprinkle pink Himalayan salt and garlic powder over turkey.
Blend ground mustard, Italian seasonings, salt, pepper, vinegar and oil. Pour directly over turkey and vegetables.
Place into a preheated oven set to 400 degrees for the first half hour.
Then decrease temperature to 325 and cover/tent the turkey either with the roaster lid, cheesecloth, or parchment paper (ensuring that paper is securely placed away from burner coils.)
Remove cover for the last 30 minutes of roasting to allow turkey to brown.
Turkey is ready when a meat thermometer inserted into the breast or thigh reads 165 degrees and the juices run clear.
When turkey is done, remove from oven and allow to sit 30 minutes before carving.
Move turkey to a cutting board and put cooked vegetables into a bowl for storage.
Carve turkey, placing sliced meat back into roasting pan with the drippings/gravy (or into any preferred pan for storage.) Cover and refrigerate overnight. If meat is not completely covered by juices, rotate meat after a few hours.
The next day, reheat turkey and vegetables at 375 for 20-30 minutes until warm.
Serve this delicious main meal and side dish!
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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 …
This recipe takes chicken salad to a whole new level! I typically make Zesty Dijonnaise Dressing every week or two so it’s always on hand to use as a sauce, salad dressing, or mayo substitute. With this fresh, home-made dressing available, I can easily …
This simple-to-make dressing not only adds zip to any salad, but is a creamy vegetable dip, a sauce for meat, and a zesty mayonnaise literally bursting with mouth-watering flavor! And it’s dairy-free!!!
I first created this Dijonnaise during a time when I was suffering from chronic digestive symptoms, including bloating and belly pressure immediately after meals which lasted for hours. I wanted to try out a Low FODMAP diet to see if it would alleviate my symptoms. (See Healthy Eating Tip below for low FODMAP definition.) The diet changes made a world of difference immediately! This recipe became my best friend during that period, making my limited choices extremely tasty! I have to admit that I probably ate it as a salad dressing or made it into chicken salad almost every day and never got sick of it!! It’s been my go-to dressing ever since! (Even my husband says it’s a staple in his diet as well.)
This dressing is not only easy on the digestive system, it’s so yummy that I often serve it to guests and everyone asks for the recipe. My brother-in-law actually asked if he could lick the spoon while we were cleaning up from dinner! It’s THAT good!!!
I sat around the table with a group of friends debating what to call this dressing on the blog. Words like creamy, dijon, Italian, caesar-like, flavorful, and zesty were all thrown around. It has such a full-bodied flavor!
-1 cage-free egg – poached or soft boiled. (For an eggless/Vegan option, substitute half of a ripe avocado.)
-1/4 cup apple cider vinegar (red wine vinegar can also be used.)
-2 tablespoons prepared mustard. (I use Eden Organic Brown Mustard.)
-1 teaspoon Italian seasonings. (I use Penzey’s Italian Seasoning.)
-1/2 teaspoon pink Himalayan sea salt (I use Himalayan sea salt because of it’s rich mineral content compared to table salt.)
-3/4 cup avocado oil (I use Chosen Foods 100% Pure Avocado Oil.) Olive oil can also be used.
-1/4 teaspoon fresh ground black pepper
Bring a small pot of water to a boil. Once water is boiling, cook egg by either poaching or soft boiling. Either will create a deliciously creaming dressing. If poaching – gently crack egg into boiling water. Allow to cook for 4 minutes. Scoop poached egg out of water with a slotted spoon and place directly into food processor. If soft boiling – place entire egg into boiling water for 6 minutes. Rinse egg under cold water. Remove shell and place into food processor. Place all additional ingredients into a blender or food processor and blend until creamy – about 30 seconds. Enjoy immediately, or store for up to a week in refrigerator.
You may be wondering why this recipe calls for a poached or soft-boiled egg? While many people say it’s safe to eat raw egg, I don’t personally feel comfortable doing it. I actually think that my bloating and belly pressure began after eating homemade mayonnaise made with raw egg. (After 2 days of eating it in a row I got an attack of heartburn for the first time in my life!) My belief is that it’s worth taking a few extra minutes (4 minutes to poach or 6 minutes to soft-boil) to kill any potential harmful bacteria. Since the health of our gut is vitally important to both our physical and mental health, it’s better to be safe than sorry.
The cooked eggs add an incredible creaminess to this dressing that is simply unbeatable! It also makes the dressing warm when it’s first made, which is when I love to eat it the most! Just look at all its creamy goodness!
I use cage-free duck eggs when I make this dressing, since I’m sensitive to chicken eggs. No worries, it’ll be just as good with chicken eggs. When my doctor recommended trying duck eggs to see if I could tolerate them, I was incredibly lucky to find a duck farm within 15 minutes of my house. (Who knew???) I now have the joy of visiting this adorable farm, which has an extraordinary little organic store attached to it where I can buy all sorts of treasures not found in my supermarket. Visiting with the ducks that lay my eggs has brought me so much pleasure. It’s a perfect interruption of my busy week where I can stop, be present with nature and the source of my food, and feel gratitude. It feels nice to thank the ducks for providing eggs that I can actually eat (especially since eggs are required in so many recipes!) Sounds corny, but it feels really nice to be that close to the source of my food. I highly recommend seeking out local farms and getting to know where one’s food is coming from. It’s a great way to support local farmers and merchants, and maybe even find some special treasures of your own.
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I use this dressing to make this delectable Zesty Chicken Salad Dijonnaise as well as this Zesty Dijonnaise Chicken and Spinach Salad. Both can be served as a wrap, or open on a Cassava Flour Tortilla.
Zesty Chicken Salad Dijonnaise on a Cassava Flour Tortilla Wrap
Zesty Dijonnaise Chicken and Spinach Salad on a Cassava Flour Tortilla Wrap
Zesty Dijonnaise Dressing with Cut Up Veggies
Avocado Zesty Dijonnaise – An Eggless, Vegan Variation
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Healthy Eating Tip: Low FODMAP diet. FODMAP is an acronym for Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols, which include short chain carbohydrates and sugar alcohols. When someone suffers from SIBO (small intestinal bacteria overgrowth) and has symptoms of an irritable bowel, these types of foods may cause digestive distress. A low FODMAP diet is an elimination diet whereby a person stops eating foods that are high in FODMAPS for a period of time in an effort to ease digestive symptoms and allow healing. Many very healthy foods are high in FODMAPS, so people are often shocked to find out that they are aggravating their symptoms while eating really well. A few common high FODMAP foods include onions, garlic, asparagus, fermented vegetables like sauerkraut, many types of beans, peas, cauliflower, apples, avocado, dates, wheat, almond meal, hummus, honey, dairy, and I hate to say it…. yuca/cassava! If eating yuca, or any of these listed foods (especially onions and garlic) gives you digestive distress, consult a Functional Medicine doctor to determine the cause and treatment (which will likely begin with a low FODMAP diet for a few weeks.) Don’t worry. You will have this dressing to get you through it!
Would you like to try Cassava Flour Wraps, but don’t have time to make them from scratch? Try Siete Coconut and Cassava Flour Wraps. They’re irresistible! Click link below for details.
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 charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
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It's hard to believe this creamy dressing is dairy-free! It tastes like a cross between creamy Italian and Caesar dressing, yet it can be made as thick as mayonnaise by adding an extra egg. Use it as a salad dressing, dip, sauce for meat, or substitute for mayonnaise to give your chicken or tuna salad tremendous flavor! It can be used cold or warm, for true comfort food satisfaction.
Bring a small pot of water to a boil.
Once water is boiling, cook egg by either poaching or soft boiling. Either will create a deliciously creaming dressing. If poaching - gently crack egg into boiling water. Allow to cook for 4 minutes. Scoop poached egg out of water with a slotted spoon and place directly into food processor. If soft boiling - place entire egg into boiling water for 6 minutes. Rinse egg under cold water. Remove shell and place into food processor.
Add apple cider vinegar, mustard, Italian seasoning, avocado oil, salt and pepper to food processor. Process for about 30 seconds until ingredients combine into a thick, creamy dressing.
Notes: While many use raw egg to make mayonnaise and dijonnaise dressings, I'm not comfortable eating raw egg. I devised this recipe using eggs that are cooked enough to be free of harmful bacteria, but still soft enough to make this the most creamy dressing you've ever tasted! 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.
Crockpot cooking is ingenious! All it takes is a few minutes of effort, and delicious nutritious food magically appears a few hours later!! (I timed myself casually making this recipe and it took exactly 7 minutes and 32 seconds, including removing the chicken skin …
Whether right out of the pan or filled with your favorite toppings, these tortilla wraps are outstanding! While cooking up a batch I literally have to stop myself from eating them all before I finish making them. They’re sooooo yummy on their own… especially warm! These tortilla wraps do so much more for your meal than just hold it together!
Knowing these delicious, gluten-free, grain-free tortilla wraps are always in my freezer gives me comfort that any member of my family can throw together a whole-food, satisfying meal in minutes!
Here are some ways my family enjoys these tortilla wraps. (See Yuca Pairing recipe links below.)
This recipe was developed by Dr. Sarah Ballantyne of ThePaleoMom.com (See her full recipe link below.) A big thank you to her for creating such AWESOME tortillas!
All it takes is a few simple ingredients and about 30 minutes of your time.
Ingredients:
-cream of tartar
-baking soda
-warm water
Simply mix dry ingredients together, add oil and water, then blend until a dough forms. Toward the end it may be easier to knead with your hands into a large ball of dough.
Divide dough ball into smaller balls, depending on the number and size of tortilla wraps desired.
Roll out each ball with a rolling pin on parchment paper, or use a tortilla press if you’re lucky enough to have one. (A tortilla press is DEFINITELY on my wish list!) ThePaleoMom uses one in her video and her tortillas come out PERFECT in a fraction of the time! Click here for full recipe and video from Thepaleomom.com.
Place each rolled-out tortilla wrap in an UN-GREASED, preheated frying pan and cook on medium heat for 1-2 minutes until bubbles begin to form.
Flip and cook the second side for 30-60 seconds. Each side should cook enough to form brown spots as seen below.
Stack each tortilla wrap on a plate, with parchment paper between each layer to prevent them from sticking together. They’re now ready to be filled with your favorite toppings. Once cooled they can also be frozen this way in a sealed plastic bag.
Otto’s Cassava Flour is available in some specialty markets or can be purchased by clicking the link below!
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
No time to make these Cassava Flour Tortilla Wraps, but want to try a great ready-made version? I highly recommend Siete Cassava and Coconut Tortillas. These are YUMMY!!!
*By ordering recommended products through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. I only recommend products that I’ve personally tried, use in my own kitchen, and believe are high quality ingredients or products. Thank you so much for supporting Crazy For Yuca’s efforts to bring you the latest yuca/cassava recipes!
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Healthy Eating Tip: Double your batch and freeze them for a quick, satisfying meal in minutes! These tortillas freeze perfectly! I make about a dozen and freeze them with parchment paper between them in a large zippered plastic bag. They’re then ready to be pulled out whenever a family member wants to make a quick breakfast wrap, salad wrap, taco, fajita, etc. They also hit the spot when you need a quick snack and would otherwise grab cookies or chips. For a soft bendable wrap, just heat frozen tortilla wrap in the microwave for about 20-30 seconds or bake in the oven/toaster oven for 1-2 minutes. They can also be toasted (whole or first cut into wedges) for more of a crunchy cracker. Eat plain or dip into guacamole or hummus for a healthy snack or side dish. They are so versatile!
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Click here for Veggie Egg recipe
Click here for Taco Meat recipe
Click here for Zesty Chicken Salad Dijonnaise
Click here for Easy Go-To Crockpot Chicken recipe.
Having cooked chicken or taco meat on hand ensures a healthy wrap can be thrown together in minutes any time!
How do you like your tortilla wraps? Comment below and let me know what you think of these tortilla wraps and about your own unique creations!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
If you’re looking for a crowd-pleaser you’ve found it! Young and old, as a meal, side dish or an appetizer for guests, these empanadas are a hit with everyone! (Whether the person is gluten-free or not!) They can also be made with beans for a …
“Yuca-ta” Try These Cassava Flour Pancakes got their name because no one can believe they’re made with anything other than wheat flour! The taste is truly indistinguishable! These pancakes have been taste tasted on my husband, my kids, and a bunch of their friends with …
Yuca (pronounced yoo-ka) is an incredibly versatile root vegetable that can do anything wheat or potatoes can do, only in a much healthier way!
It’s truly the chameleon of foods!
Peeled yuca can be boiled, baked, mashed, roasted, fried, dried or fermented and transformed into breads, fries, chips, tortillas, pancakes, pizzas, empanadas, pie crusts, cookies, cakes, you name it!
Yuca is also called cassava or manioc, depending on where you are in the world. While many Americans haven’t heard of it, yuca is eaten regularly throughout Latin America, Asia and Africa. Ask anyone from these parts of the world and they will enthusiastically tell you about a traditional yuca family recipe that they love! The big question is – “Why have Americans been left out of the worldwide yuca party?” It’s my mission to bring yuca/cassava into the kitchens of every American (not just the gluten-free) as it’s just that delicious and impressive!!!
Yuca is full of immune-boosting vitamin C and resistant starch (a type of fiber that is highly beneficial to the good bacteria of the colon.) The resistant starch in yuca actually goes through most of the digestive tract undigested, so about 20% of yuca’s carbs and calories don’t count!!!! – You heard that right! Yuca just keeps getting better and better!!
If that doesn’t pique your interest – yuca is not only gluten-free, it’s Paleo, Vegan, Whole30 approved, non-GMO, and considered safe for those following an Autoimmune Protocol!
Yuca is literally THE perfect carb!!!
I’d like to take you on a little journey to explain how my obsession with yuca came to be. Along the way, I’ll share the 5 core recipes that started it all!
Who knows?……. Once you try them, you too may become Crazy For Yuca!
Feel free to click on the recipes and links along the way. They’ll likely answer all of your yuca questions and get you totally psyched to make your first fries, flatbread, empanadas, tortilla wraps, and pancakes – all out of yuca! I’m telling you – you will never miss the grain!!!
Once you make these recipes for yourself, you’ll be well on your way to mastering the basics of cooking with yuca – the most versatile food you may never have known existed!
These 5 basic recipes will forever change your cooking repertoire!
This past March (2017) I went to a Costa Rican restaurant with my family for my birthday and we shared “Chili over Crispy Yuca Fries” as an appetizer. We didn’t even know what yuca was! But since it was labeled gluten-free (which 3 of us are) we gave it a try. We all LOVED it!
That was the initial spark. My curiosity was piqued!
I went home and immediately started researching all about yuca. Is it really gluten free? What else can I make with it? What kinds of nutrients does it contain? Why had I never heard of it before? For the answers to all of these questions and more, see: About Yuca: Getting to Know Yuca (Cassava) and About Yuca: Yuca (Cassava) Nutrition Facts on this site.
Who could have known that this one appetizer would lead to the launching of a blog a few months later?…. A move that is TOTALLY out of character for me! I’m not a social media person, and I already have a job that keeps me really busy!
I made my first batch of yuca fries at home using a bag of Goya frozen yuca. They were AWESOME!!! My husband, daughter and I gobbled them up! I was so proud of my creation that I “plated” them in a basket, took a picture, and sent it to my older daughter with great enthusiasm! (Picture shown on the right.) This one picture is where it all began!
After playing around with a few variations, I came up with these Baked Yuca Fries. No need to immerse in oil. Just a light coating of avocado oil and you have fries that are perfectly crispy on the outside and satisfyingly soft and chewy on the inside. They hold their own as a delicious appetizer, side dish or snack, or make a perfect pair with some chili on top.
While the fries are amazing, fries alone could never have propelled me to put all this time and effort into creating a blog! I must credit Jennifer Robbins of PredominantlyPaleo.com for this next discovery. It was her recipe for basic “yuca dough” that totally triggered my OBSESSION with yuca!
After making “yuca dough” into flatbread just once, I’ve been obsessing day and night jotting down ideas, making and revising recipes, and laughing at ridiculous yuca puns with my husband such as – Welcome to my “Yuca-teria!,” “yuca-ta” try this recipe!, and “yuca-n” make this without grain! He keeps calling me the “yuca-lady” (which in case it isn’t obvious is funny because it sounds like yukalele. Say it out loud. It’s really fun to say!) It has gotten really out of control at my house!!!!!!! I’ve been forcing yuca upon everyone who comes over! I literally can’t stop talking about yuca!!! I’m REALLY annoying!!! I either needed to get myself some serious professional help, or channel my new passion into a blog – hence the name – “Crazy” For Yuca!!!
Back to chatting about this flatbread – As a person who has been gluten-free for over 5 years, I have learned to live without a number of foods and food-related emotional experiences. This type of deprivation is something I happily accept in exchange for feeling well. Honestly, I didn’t even realize how much I missed the sensation of biting into a warm, crispy on the outside, soft on the inside piece of garlic bread until I bit into this flatbread right out of the oven! It’s true comfort food…… Like I get filled up with this deep feeling of joy and satisfaction while eating it! I can’t think of any other food that ever made me feel like that! DEPRIVATION NO MORE!!!
I must warn you – Don’t make more than you want to eat!!! IT”S ADDICTIVE!!!
The good news is – once you master this basic dough, the possibilities for seasoning variations and applications to other dishes that traditionally use grain are endless!!!!!!!!!!!………
Say good-bye to feeling deprived! You really can have it all!
***The basic dough that was used to make this delicious garlic flatbread can be used to make an endless number of incredible things!….. Such as my family’s favorite…. EMPANADAS!!! Trust me when I tell you, every member of your family will be happy with dinner on empanada night!
I must admit that I don’t think I ever had an empanada before making them out of yuca. But I do remember watching a group of people devouring an amazing-looking plate of them at a friend’s house a few summers ago and thinking, “since I’m gluten-free I’ll never know what it’s like to bite into one of those.” 🙁 I just sat there listening to everyone’s moans of sheer ecstasy as they bit into that crunchy crust and praising the woman who made them. (I’m pretty good at not feeling bad for myself for being gluten-free, but that moment was a toughy!) Luckily, thanks to yuca dough, my days of deprivation are over. HELLO EMPANADAS!!
I have to say -these empanadas are THE recipe that made my family go “Crazy For Yuca” right along with me!…… as well as both sides of my extended family and all the members of my Recipe Swap Club!…. (the gluten and dairy-free healthy eating group that I run.) I can always count on Yuca Empanadas being a hit!
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Cassava flour is a relatively new flour that has emerged on the healthy eating scene in the past few years. Its existence opens up a new world of possibilities for the gluten-free, Paleo, nut-free, and all-around healthy eater! It’s also a great option for anyone who just wants to decrease grain consumption.
Cassava flour is simply made by drying and grinding peeled cassava/yuca root into flour. It isn’t stripped of its nutrients by processing the way many flours are, and therefore retains its natural fiber, vitamins and minerals. This pure, whole-food flour looks like wheat flour, tastes very similar to wheat flour, and can replace wheat flour in a 1:1 ratio in many recipes (although if rising is required, a mixture of cassava and other gluten-free flours may be needed.)
For more info see: About Yuca: Getting to Know Cassava Flour
I use Otto’s Cassava Flour and have had nothing but amazingly delicious results! Cassava flour is not typically available in supermarkets, although it can be found in small organic markets or online.
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
By ordering Otto’s Cassava Flour through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
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The first thing I made using Otto’s Cassava Flour was tortillas wraps!
Honestly, tortilla wraps never excited me before discovering this recipe. I always thought wraps added a slightly unpleasant taste to my food. Their only purpose was to hold the food together. By the end of my meal I’d usually unroll my wrap and just eat whatever was inside.
I experimented with cassava flour tortillas simply to decrease my daughter’s grain consumption, since she eats wraps daily (she isn’t even gluten-free!) I played around with a bunch of different variations, but many lacked the proper “bendability” required of a good wrap.
Then I came across Dr. Sarah Ballantyne’s Paleo Flour Tortillas (AIP Friendly!) from ThePaleoMom.com. These cassava flour tortilla wraps are truly OUTSTANDING! My family and I love them so much that I decided to stop trying to “re-invent the wheel!” We are adopting these as our family’s tortilla wraps! I can’t make them without eating at least one right out of the pan! I make them with Otto’s Cassava Flour.
For ThePaleoMom’s full recipe and a great video demo check out Paleo Flour Tortillas (AIP Friendly!)
These wraps not only do a perfect job of holding food together, they add deliciousness to whatever is in them. Click here for my Cassava Flour Tortilla Post and see some ways my family enjoys these wraps.
Once I saw how great the tortillas were, I started wondering…. “What else can I make with my new cassava flour that I’d previously cut out of my diet when going gluten-free? (Obsessing about this stuff literally keeps me up at night these days!!)
The next recipe was obvious – pancakes!
You may wonder why pancakes would be so high on my list since there are many gluten-free flours and nut flours that can be used to make pancakes? I didn’t eat gluten-free pancakes much because gluten-free flours spike my blood sugar, leaving me with low energy, muscle aches, and extreme brain fog! I struggle with blood sugar instability and blood tests show that I’m pre-diabetic when I eat sugar and grain (so I rarely do.) Yuca/cassava is a whole-food source of carbohydrate with a low glycemic index. Foods with a low glycemic index release glucose into the bloodstream at a slow, steady rate without causing blood sugar spikes. Yuca has even been recommended as a good starch for diabetics! See: About Yuca: Yuca (Cassava) Nutrition Facts for more info.
As far as making pancakes with almond flour, the grainy texture just doesn’t cut it for me. Also, I’m honestly sick of making EVERYTHING out of almond flour! (If you are gluten-free or Paleo you know exactly what I mean!!) How many almonds can a person eat in one day?! If I eat almonds in my breakfast, and then eat nuts or an apple with almond buttr as a snack in the afternoon, I get a stomachache! I’d much rather have my cassava flour pancakes (made with a bunch of cage-free eggs) with fresh berries on top as my deliciously perfect, blood-sugar stabilizing breakfast, and save my nuts for a snack later in the day. One ounce of nuts per days is actually the recommended daily serving, which is only about 23 almonds, 5 cashews, 7 whole walnuts, or 15 pecan halves! While incredibly healthy, too many nuts can add up quickly in terms of fat and calories.
With these Cassava Flour Pancakes you won’t miss the grain! These pancakes have been tested on my husband, kids, and even my daughter’s friends (who are not used to healthy eating) with rave reviews! And not one leftover pancake! I use Otto’s Cassava Flour when making these pancakes.
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
Feel free to leave a comment below. I look forward to having an engaged community of yuca enthusiasts asking questions, making comments, and inspiring new directions for the blog.
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Thanks for reading my first post about the evolution of my obsession with yuca (cassava!) Once you try a recipe or 2 you’ll likely find yourself inspired by this incredibly transformative root vegetable as well! I have soooo… many deliciously satisfying, whole-food yuca recipes to share! Enter your email at the top, right corner of this post to join the Crazy For Yuca community. You’ll receive free recipes sent right to your inbox, along with tips for cooking easy, healthy, “real” food. I hope you will join us!
Disclaimer– At Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and require personal guidance from a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
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