... And all things wellness!
I can’t think of any better way to say Happy Chanukah than with Cassava Latkes!!! (Although they’re also the perfect appetizer or side dish any day of the year!) These latkes are crispy on the outside, and slightly chewy in the very center. DELICIOUS! These Cassava …
There are endless ways to enjoy yuca/cassava, as it’s eaten in so many parts of the world in various different ways! Attieke is fermented, grated cassava. It’s a staple street food of the people who live along the Ivory Coast of West Africa. Attieke is …
Pasta made from cassava flour! Dreams really do come true!!! I couldn’t be more excited to add this homemade Cassava Flour Fresh Pasta to my yuca/cassava repertoire! I’ve been meaning to create a pasta recipe, but I’ve been too caught up in all my other ideas lately! (Yuca recipe possibilities are truly endless!!!) When I came across a ravioli post by Hayley from “Health Starts In The Kitchen” on Instagram, I was compelled to try her Cassava Flour Pasta Dough recipe that very night! It was so perfectly scrumptious that I no longer feel the need to create my own! (Why recreate the wheel?) I’m just going to make her recipe from now on, and show you step by step pictures below of just how easy it is to make! I’m sure you’ll LOVE it as much as I do! See link below for Hayley’s recipe.
Have you ever had fresh pasta? It’s a real treat! Why eat processed pasta made from enriched flours when this incredible, gluten, grain, and nut-free, whole-food pasta is so quick and easy to make??? The possibilities of what can be made with this pasta dough are endless!!! I made mine into fettuccine this time, but this basic dough recipe can be used in any pasta dish!
This fresh pasta is made with Otto’s Cassava Flour – Get it by clicking here.
Ingredients:
– pink Himalayan salt (I use this type because of its high mineral content)
– pastured eggs
– avocado oil (I use Chosen Foods 100% Pure Avocado Oil)
– organic chicken bone broth or filtered water. (I use Pacific Foods Organic Chicken Bone Broth since I did’t have fresh bone broth on hand.)
-parchment paper (My preferred method of rolling out dough to prevent sticking to counter or rolling pin.)
-plastic wrap
Blend ingredients into a dough (I simply mixed with a spoon, then kneaded dough with my hands.)
Wrap in plastic wrap and let sit for a few minutes.
Using a rolling pin, roll out pasta dough between 2 pieces of parchment paper to preferred thickness.
Cut into strips using a pizza cutter and straight edge. I chose to make fettuccine, but any desired shape can be made!
Place freshly cut pasta into pot of boiling water for about 5 minutes.
Check out this little video of my fettuccine boiling. (I was literally drooling in anticipation of trying it! It didn’t disappoint!!!)
Drain Grain-Free Pasta in colander.
Serve immediately as part of your favorite pasta recipe!
How simple and easy was that?!?!
Maybe some fun shaped pasta? Ravioli? Lasagna? Add it to your favorite soup or stew???
Don’t forget to take a picture of your creation and share with me on Instagram!
Comment below to tell me what you think of this recipe!
Cassava Flour Fresh Pasta with sautéed veggies! Here, I topped the fettuccine with sautéed onions, garlic, zucchini, red pepper, and red chard. I then topped it with a little sauce made with bone broth and Primal Palate Adobo Seasoning. YUM!!!
Check out Primal Palate’s amazing seasonings and blends by clicking here.
Here I added chicken from my Easy Go-To Crockpot Chicken that’s always in my fridge, ready to be thrown into any recipe!
To test out if this pasta stayed fresh, I used the leftovers the next night to add to my chicken cacciatore with spinach! Pasta perfection!
Chicken Soup with Cassava Fresh Pasta!!! 😃
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By ordering recommended products through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. I only recommend products that I’ve personally tried, use in my own kitchen, and believe are high quality products. Thank you so much for supporting Crazy For Yuca’s efforts to bring you the latest yuca/cassava recipes!
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PALEO PASTA NOODLES {NUT FREE} by Jennifer from Predominantly Paleo
Homemade Paleo Pasta (Grain Free, Gluten Free, Nut Free) by Natalie from THE CASTAWAY KITCHEN
HOMEMADE CASSAVA FLOUR PASTA {NO PASTA-MAKER NEEDED!} by Cristina from Honey Ghee And Me
Disclaimer– At Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
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, …
Creamy, whipped Yuca Mash! Simple, healthy, and made with all “real food” ingredients!!! What can be better than that? Oh, maybe that it’s Paleo, low glycemic, non-GMO, non-inflammatory, as well as Whole30 and autoimmune protocol approved!! Not sure what yuca is??? It’s a root vegetable, …
What’s 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 …
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 …
While I usually incorporate yuca (a.k.a. cassava) into typical American food as a way to make gluten-free cooking more diverse and less restricting, today I’m excited to share a traditional recipe showing how yuca is eaten in another part of the world. This recipe for Ground Provisions was shared by my friend Anita, who is from Guyana. She was so surprised to hear that I’m literally Crazy For Yuca (since she has rarely met an American that is familiar with it.) Anita enthusiastically shared the many ways she eats yuca! She taught me a few amazing dishes (all which will be posted in the coming weeks!) If you have a traditional yuca recipe that you’d like to share on CrazyForYuca.com, send me an email at CrazyForYuca@gmail.com or tag me with a picture of it on Instagram @CrazyForYuca. I’d love to feature the recipe along with your story.
Ground Provisions, also simply called Provisions, is a staple dish in Guyana and includes root vegetables such as yuca (cassava,) sweet potatoes, yams, green plantains, and eddoes (all pictured below.) Some, or all of these root vegetables may be included in the dish. It’s also referred to as a “boil and fry” in Guyana. The root vegetables are boiled, while onions, peppers, scallions, and garlic are stir fried in a pan. The two are then combined for a delicious, traditional Guyanese dish! Provisions can be eaten in this way, or with the addition of fish or meat. Anita enjoys her Provisions with curried fish on top. I made mine with organic, grass-fed ground beef. This dish can be customized to meet your needs.
1 1/2 pounds fresh, peeled yuca or 1 bag Goya frozen yuca
1-2 sweet potatoes
1-2 yams
1-2 green plantains
2 large organic onions – chopped
2 organic red, orange, red, and/or green peppers – chopped
4 organic scallions – chopped
4 organic garlic cloves – minced
1 tablespoon organic, grass-fed ghee
2 tablespoons fresh organic lemon juice (juice of 1 medium lemon)
pink Himalayan sea salt – 1 tablespoon for salted boiling water and 1 teaspoon as seasoning. (Any salt will taste good, but I use pink Himalayan salt for all of my cooking because of its rich mineral content.)
1 pound organic, grass-fed ground beef (Any preferred meat or fish can be used.)
Optional: hot pepper – minced – to taste.
Step 1: Bring a large pot of water to a boil. Add 1 tablespoon pink Himalayan salt.
Step 2: While water boils peel the provisions (yuca, sweet potatoes, yams, eddoes, and plantains) and cut them into large chunks for boiling.
Step 3: Place peeled, cut provisions into boiling pot of water. (*Note: Wait 5 minutes before placing plantains into pot. Plantains don’t need as much cooking time.) Boil for 20-25 minutes, or until provisions are fork tender.(15-20 for plantains.)
Step 4: While provisions boil, chop onions, peppers, scallions, and hot peppers (if using) and mince garlic cloves.
Step 5: Add 1 tablespoon organic ghee and chopped vegetables to preheated frying pan. Season with 1 teaspoon pink Himalayan sea salt and lemon juice. 
Step 6: If adding beef, in a separate frying pan brown 1 pound organic, grass-fed ground beef until meat is no longer pink.
Step 7: Once provisions are fork tender (after about 20 minutes) drain water.
Step 8: Add pan fried vegetables to provisions. Stir gently, as provisions are soft and easily mashed. Ground Provisions can be enjoyed as pictured below, without the addition of meat or fish.
Ground Provisions are also traditionally eaten with curried fish (often flaked and mixed in with the provisions) or with meat (as pictured below.)
Enjoy!!!
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This recipe for Ground Provisions was shared by my friend Anita, from Guyana. Ground Provisions, also simply called Provisions, is a staple dish in Guyana and includes root vegetables such as yuca (cassava,) sweet potatoes, yams, green plantains, and eddoes. Some, or all of these root vegetables may be included in the dish. The root vegetables are boiled, while onions, peppers, scallions, and garlic are stir fried in a pan. The two are then combined for a delicious, traditional Guyanese dish! Provisions can be eaten this way, or with the addition of fish or meat. Anita enjoys her Provisions with curried fish on top. I decided to make mine with ground organic, grass-fed beef. This dish can be customized to meet your needs.
Bring a large pot of water to a boil. Add 1 tablespoon pink Himalayan salt.
While water boils, peel provisions (yuca, sweet potatoes, yams, eddoes, and plantains) and cut them into large chunks for boiling.
Place peeled, cut provisions into pot of boiling water. (*Note: Wait 5 minutes before placing plantains into pot, since they don't need as much cooking time.) Boil for 20-25 minutes (15-20 for plantains,) or until fork tender.
While provisions boil, chop onions, peppers, scallions, hot peppers (if using,) and mince garlic cloves.
Add 1 tablespoon organic ghee along with chopped vegetables to preheated frying pan. Season with 1 teaspoon pink Himalayan sea salt and lemon juice.
If adding beef, in a separate frying pan brown 1 pound organic, grass-fed ground beef. Cook until meat is no longer pink.
Once provisions are fork tender (after about 20-25 minutes) drain water.
Add pan fried vegetables to provisions. Stir gently, provisions are soft and easily mashed.
Add cooked ground beef (or fish) to provisions and pan fried vegetables. Garnish with chopped scallions.
Note: Guyanese Ground Provisions are often served with curried fish, either on top or shredded and mixed in with this dish.
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(For a listing of other pantry items, kitchen gadgets, yuca snacks and goodies
that I use, click here shop.)
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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
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 …
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 …
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.
Come one, come all! The time has come! Whether you’re following a gluten-free, Paleo, Vegan, or Autoimmune Protocol, there is now a scrumptious flatbread that you can eat without guilt! Who could believe that delicious flatbread can be made simply by boiling some yuca, blending …
Making yuca fries is super easy! It’s a perfect recipe to try when first experimenting with yuca (a.k.a. cassava.) These fries are baked in the oven (not fried) so their fat content is low – yet their taste satisfaction is high!! They’re crispy on the …
