Tag: unprocessed

Cassava (Yuca) Latkes (Gluten-Free, Grain-Free, AIP, Vegan, Paleo)

Cassava (Yuca) Latkes (Gluten-Free, Grain-Free, AIP, Vegan, Paleo)

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 

Chocolate Chip Peppermint Brownies (Grain-Free, Gluten-Free, Dairy-Free!)

Chocolate Chip Peppermint Brownies (Grain-Free, Gluten-Free, Dairy-Free!)

    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 

Apple Cassava Crumble

Apple Cassava Crumble

Apple Cassava Crumble portioned into small dishes.

Nothing says Fall like the smell of apples and cinnamon! And there’s nothing cozier than snuggling up with a baked apple crumble on a chilly day! This Apple Cassava Crumble is so quick and easy to make! Perfect for your next brunch, snack, dessert for Thanksgiving (or any time!) It’s not only DELICIOUS, but healthy as well! (But we don’t have to tell anyone!) Made with fresh apples, pumpkin pie spice, a hint of coconut sugar, and cassava flour, this treat is not only gluten-free, but grain-free, paleo, nut-free, and refined-sugar free! So feel free to eat all you want!!!

I use Otto’s Cassava Flour to make this Apple Cassava Crumble, and for all my baking! It tastes great (truly indistinguishable from wheat flour,) is certified gluten-free, non-GMO and paleo, and is made by upholding the highest standards.

See: About Cassava (Yuca) Flour for more information about this incredible flour!

 

CLICK LINK BELOW TO ORDER YOUR OWN BAG OF OTTO’S CASSAVA FLOUR SO YOU CAN MAKE SCRUMPTIOUS GLUTEN-FREE, GRAIN-FREE Apple Cassava Crumble!

 

Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
2 lb bag of Otto's Cassava Flour.

Let’s Make Apple Cassava Crumble!

*Full printable recipe below*

*Click any non-perishable ingredient listed below to order if needed

 

Ingredients for Filling:

-5 organic apples – peeled, cored, and cut into chunks

-juice of 1 large organic lemon – 3 tablespoons

-2 teaspoons pumpkin pie spice (I use Primal Palate Pumpkin Pie Spice.)

-1/4 teaspoon pink Himalayan salt

Peeling apples on green cutting board.

 

Ingredients for Topping:

-1/2 cup Otto’s Cassava Flour

-1/4 cup coconut sugar

-2 teaspoons cinnamon (I use Primal Palate Pumpkin Pie Spice. Check out Primal Palate Seasonings below.)

-1/4 cup organic coconut oil – melted

-Optional: 1/4 cup Unsalted Dry Toasted Pecans (omit for nut-free option) I use Trader Joe’s brand.

 

Check out Primal Palate’s Pumpkin Pie Spice, Cinnamon, Apple Pie Spice, Gingersnap and other amazing seasonings and spice blends by clicking here.

Check out this Primal Palate Three Pack! A necessity for all your holiday baking!Primal palate 3 pack - Apple Pie Spice, Gingersnap, and Pumpkin Pie Spice.

Instructions:

-Preheat oven to 425 degrees.

-Peel, core, and cut apples into chunks.

Chopped, peeled apples on green cutting board.

 

-Place apple chunks in a bowl, then and add lemon juice, pumpkin pie spice, and pink Himalayan salt. Blend until apples are evenly coated.

-Place apple mixture into a baking dish (I used a 10″ round shallow CorningWare quiche pan.) Spread out evenly.

Chopped apples with pumpkin pie spice, lemon juice, and pink Himalayan salt in 10 inch round CorningWare, before baking.

 

-In a separate bowl, add cassava flour, coconut sugar, cinnamon, and melted coconut oil. Mix until thoroughly blended and crumb-like.

Crumb topping for Apple Cassava Crumble in wine colored bowl.

 

-Sprinkle crumb mixture evenly over apples.

-Optional: Sprinkle with Unsalted Dry Toasted Pecans, if desired. I meant to add the pecans, but forgot to this time 🙁

Apple Cassava Crumble in white 10 inch CorningWare ready to be baked.

 

-Place into preheated oven and bake at 425 degrees for 25-30 minutes, until apples become soft and everything starts bubbling.

-Serve and enjoy!!!

Apple Cassava Crumble in 2 individual white serving dishes.

 

 

Spooning a bite of Apple Cassava Crumble from a small white dish.

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Siete, Plant Wise, Artisan Tropics, and Jan's yuca / cassava chips.

 

*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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5 from 1 vote
Apple Cassava Crumble
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Apple Cassava Crumble is not only healthy and delicious, but so quick and easy! It's great for brunch or as a dessert! Made with fresh apples, pumpkin pie spice, a hint of coconut sugar, and cassava flour, this treat is not only gluten-free, but grain-free, paleo, dairy-free, non-gmo, and refined-sugar free! But I promise, it's so scrumptious no one will suspect it's made of all good-for-you ingredients! It can be our little secret. 

Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: apple cinnamon, apple crisp, apples, brunch, cassava, cassava flour, dairy-free, dessert, gluten-free, Grain-Free, ottos cassava flour, paleo, paleo dessert, yuca
Servings: 5 servings
Author: Lauren from Crazy For Yuca
Ingredients
Ingredients for filling:
  • 5 organic apples - peeled cored, and cut into chunks
  • juice of 1 large organic lemon - 3 tablespoons
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon pink Himalayan salt
Ingredients for topping:
  • 1/2 cup Otto's Cassava Flour
  • 1/4 cup coconut sugar
  • 2 teaspoons cinnamon
  • 1/4 cup organic coconut oil - melted
  • Optional: 1/4 cup Unsalted Dry Toasted Pecans omit for nut-free option
Instructions
Instructions:
  1. Preheat oven to 425 degrees.

  2. Place apples chunks into a bowl.

  3. Add lemon juice, pumpkin pie spice, and pink Himalayan salt. Blend until apples are evenly coated.

  4. Place apple mixture into a baking dish (I used a shallow 10" round CorningWare dish.) Spread apples out evenly.

  5. In a separate bowl, add cassava flour, coconut sugar, cinnamon, and melted coconut oil. Mix until thoroughly blended and crumb-like.

  6. Sprinkle crumb mixture evenly over apples.

  7. Place into preheated oven and bake for 25-30 until apples become soft and everything starts bubbling.

  8. Serve!
  9. What can be easier than that!!!

 

 
 

Disclaimer– At Crazy for Yuca I write about my own personal health and diet journey.  My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.

 

CrazyForYuca.com logo with red heart and yellow lettering.

 

 

 

Cassava Flour Fresh Pasta (Paleo, Nut Free)

Cassava Flour Fresh Pasta (Paleo, Nut Free)

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 

Cassava Flour Pumpkin Tartlets (Gluten and Dairy-Free)

Cassava Flour Pumpkin Tartlets (Gluten and Dairy-Free)

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 

Baked Stuffed Yuca (Gluten-Free, Dairy-Free, Vegan option)

Baked Stuffed Yuca (Gluten-Free, Dairy-Free, Vegan option)

Baked Stuffed Yuca slices in starburst arrangement with tomato sauce on white plate.

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!!

 

Let’s make Baked Stuffed Yuca!!!

Ingredients below make one Baked Stuffed Yuca loaf that can be cut into about 10 pieces.

*Full printable recipe below*

(Click any non-perishable pantry item below to order it online)

 

Ingredients for Yuca Dough: 

-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.

parchment paper

 

*Make sure to have parchment paper on hand when making this recipe! Yuca dough is very sticky and requires a non-stick working and baking surface.Kirkland Signature Parchment Paper

Ingredients for Filling:

-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

 

Sliced Baked Stuffed Yuca on white plate with tomato sauce.

Instructions for Yuca Dough:

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.

Frozen Yuca

Frozen yuca / cassava in white bowl

 

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.

Boiled yuca in colander.

 

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.

Removing stick from center of boiled yuca on green cutting board.

 

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:Black Vitamix

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!

 

 

Stages of yuca dough preparation – boiled, chunks, pulverized dough

Yuca - boiled, chopped, and pulverized into dough.

 

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.Rolled out yuca dough between 2 pieces of parchment paper using rolling pin.

 

Instructions for Filling:

-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.

 

Assembling Baked Stuffed Yuca

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.

Rolled out yuca dough topped with sautéed vegetables on parchment paper with rolling pin.

 

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.

Uncooked Baked Stuffed Yuca rolled up on parchment paper and ready to be put into oven.

 

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 loaf right out of the oven.

 

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!!!!

Slicing Baked Stuffed Yuca on green cutting board.

 

Serve as a fun and delicious appetizer!

Baked Stuffed Yuca sliced and plated in starburst formation with tomato sauce on white plate.

 

Vegan Option – omit meat, brush with avocado oil instead of egg wash. These are scrumptious!!!
Baked Stuffed Yuca - vegan option

 

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CLICK HERE TO SHOP

for Yuca Chips

and for pantry items & kitchen gadgets I personally use to make Crazy For Yuca recipes!

 

Siete, Plant Wise, Artisan Tropics, and Jan's yuca / cassava chips.

 

*By ordering recommended products through affiliate connections on our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!

 

Yellow banner with black writing inviting readers to subscribe to CrazyForYuca.com

 

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Baked Stuffed Yuca (Gluten-Free, Dairy-Free, Vegan Option)
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

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!!

Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: cassava, stromboli, stuffed, vegan option, yuca
Servings: 10 pieces
Author: Lauren from Crazy For Yuca
Ingredients
Ingredients for Yuca Dough:
  • 3/4 pound fresh or frozen yuca
  • 2 teaspoons avocado oil - divided
  • 1/2 teaspoon pink Himalayan salt - divided
  • 1/2 teaspoon garlic powder - divided
  • Optional - egg white to brush over Baked Stuffed Yuca once it's rolled up and ready to be placed in oven. Creates a nice browning and shine to the loaf once baked. Vegan option: brush avocado oil on loaf.
  • parchment paper
Ingredients for Filling:
  • 1 pound organic grass-fed beef, ground turkey, or chicken *Omit for vegan option
  • 1 tablespoon avocado oil
  • 5 organic garlic cloves - minced
  • 1 red pepper - diced
  • 1 1/2 cups organic chopped tomatoes
  • 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
Instructions
Instructions for Yuca Dough:
  1. If using fresh yuca, it must first be peeled and cut into pieces before boiling. See my page: How to Peel Fresh Yuca
  2. 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. 

  3. Bring a large pot of water to a boil. Once boiling, place yuca in pot. Ensure that the yuca is fully covered by water. Return to a boil then cook 15-20 minutes, until just fork tender. It's very important not to overcook, as this will result in mushy, difficult to work with yuca! Drain in a colander.
  4. Once cool enough to handle, cut each piece of yuca in half lengthwise (top to bottom) and remove the stick-like stem that runs through the center.
  5. 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.

  6. I use a Vitamix which works very well because of its tamper (a tool used to push the food down onto the blade while it spins.) If using a different food processor you may need to stop a few times to scrape yuca off the wall of the bowl so that it blends completely.
  7. 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!

  8. Using a rolling pin, roll out yuca dough between 2 pieces of parchment paper until about 1/4" thick.

Instructions for Filling:
  1. 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. 

  2. Brown the organic grass-fed beef (or other meat of choice) for 7-10 minutes, until no longer pink.

  3. In the second pan, add chopped organic onions and garlic. Saute for a minute or 2.

  4. Once onions begin to brown, add chopped red peppers and tomatoes. Saute 2-3 minutes.

  5. 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.

Assembling Baked Stuffed Yuca
  1. Preheat oven to 400 degrees.
  2. Place rolled out yuca dough, with parchment paper underneath, on counter or cutting board.

  3. 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.

  4. Spoon browned, ground meat over vegetables.
  5. 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.)

  6. Once dough and fillings are fully rolled up, pinch dough at the seam and at each of the ends to form a seal.
  7. Place loaf on parchment lined baking sheet.

  8. Brush loaf with the white of an egg (or with avocado oil for vegan option) to create an egg wash.
  9. Sprinkle loaf with a pinch each of pink Himalayan salt, garlic powder, chili powder, and dried basil.

  10. Bake at 400 degrees for 30 minutes. Flip and bake for an additional 10 minutes - until yuca crust is firm and slightly brown.
  11. Remove from oven and fully cool before cutting. This will ensure the pinwheel design will stay intact.
  12. 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!!!!

 

A bit thank you to MIC Food for sending me their delicious Tio Jorge frozen yuca which I used to make this recipe!

 

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.

Gluten-Free Baguettes

Gluten-Free Baguettes

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 

Chocolate SunButter Pinwheel Cookies (Gluten-Free, Dairy-Free, Nut-Free)

Chocolate SunButter Pinwheel Cookies (Gluten-Free, Dairy-Free, Nut-Free)

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 

Yuca Mash (GF, Paleo, Vegan, AIP, Whole30)

Yuca Mash (GF, Paleo, Vegan, AIP, Whole30)

Yuca Mash in bowl on wooden table with chives.

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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Let’s make Yuca Mash!

*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

 

Check out Primal Palate Organic Seasonings here!

 

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.

 

Yuca Mash in blue bowl on wooden table.

 

 

Black banner with red and white writing inviting readers to comment below and share their pictures of this recipe on instagram.

 

 

CLICK HERE TO SHOP

for Yuca Chips

 as well as pantry items & kitchen gadgets I personally use to make Crazy For Yuca recipes!

 

Siete, Plant Wise, Artisan Tropics, and Jan's yuca / cassava chips.

 

*By ordering recommended products through affiliate connections on our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!

 

Yellow banner with black writing inviting readers to subscribe to CrazyForYuca.com

***

 

Yuca Mash
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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.

Course: Side Dish
Keyword: AIP, dairy-free, gluten-free, Grain-Free, no-gmo, paleo, Whole30
Servings: 6
Author: Lauren from Crazy For Yuca
Ingredients
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
  • 1 cup almond milk
  • 2 tablespoons fresh chives - chopped
Instructions
Yuca Mash Instructions
  1. Bring a large pot of water to a boil.

  2. 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

  3. 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!

  4. Once boiled, drain water and allow to cool slightly.

  5. Once cool enough to handle, remove the stick-like stem that runs through the center.

  6. Cut yuca into chunks to make it easier to mash.

  7. Yuca can be mashed in a food processor, with an electric beater, or a hand masher.

  8. 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.)

  9. Blend until perfectly creamy.

  10. Add chopped chives and thoroughly blend. Garnish with additional chives.

 

 

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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey.  My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol.  Each person’s body and medical issues are individual and need to be evaluated by a medical professional.  If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.

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Paleo Nut and Seed Bars

Paleo Nut and Seed Bars

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 

Oven Baked S’mores Bars (Gluten-Free, Dairy-Free, Grain-Free)

Oven Baked S’mores Bars (Gluten-Free, Dairy-Free, Grain-Free)

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, 

Yuca Chip Chat!

Yuca Chip Chat!

Various brands of store bought yuca chips in basket.

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!!!

What is yuca, you might ask? 

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!!!)

Fresh Yuca/Cassava. A healthy, whole-food, grain-less starch.

 

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!

Here are my top yuca chip picks with links below!

It’s rare to find most brands in stores, but they can all be purchased online by clicking the pictures and links below.

 

Let’s start with a more classic yuca chip.

Artisan Tropic Cassava Strips

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!

Artisan Tropic Cassava Strips, Sea Salt, Cooked in Sustainable Palm Oil, Paleo Certified, 4.5 Oz, (2 Pack)3 Artisan Tropic Yuca Chips

Artisan Tropics Cassava Strips - Sea salt in bag and basket.
 

 

Siete Grain-Free Tortilla Chips

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

A bag of Siete Grain Free Tortilla Chips - Sea Salt
A pile of Siete Grain Free Tortilla Chips - Sea Salt

 

Here’s a link to a 3 flavor sampler pack so you can try them all!

Siete Grain Free Tortilla Chips, 3 bags (5 oz each) Sampler of Nacho, Lime, Sea Salt

3 bags of Siete Grain Free Tortilla Chips, one in each variety - sea salt, lime, and nacho.

My personal favorite – Lime!!!

(Yes, that’s me! A rare cameo!!!)

Siete Grain Free Tortilla Chips, Lime, 5 oz. (Pack of 3)Me eating from a bag of Siete Grain Free Tortilla Chips - Lime flavor.

 

Siete Grain Free Tortilla Chips, Nacho, 5 ozA bag of Siete Grain Free Tortilla Chips - Nacho flavor

 

Plant Snacks Cassava Root Chips

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.

Check out Plant Snacks by clicking the picture or link below. 

Plant Snacks Sea Salt Cassava Root Chips – Vegan – Big-8 Allergen Free, Non-GMO Project Verified, Gluten Free, Grain Free, No Added Sugar, 5 oz Bags… Pack of 3.


Plant Snacks Cassava Crunch - sea salt. Bag, in a bowl, and scattered on table.
 

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 4Plant Snacks bags in each of 4 varieties.
 Jans Jalapeño Cassava Chips!

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)

Jan's Jalapeño Cassava Chips.

Jan's Jalapeño Cassava Chips - A bag and a pile laid out on parchment.
 

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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey.  My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol.  Each person’s body and medical issues are individual and need to be evaluated by a medical professional.  If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.

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Cream of Broccoli Soup (Gluten-Free, Dairy-Free, Vegan)

Cream of Broccoli Soup (Gluten-Free, Dairy-Free, Vegan)

  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 

Chocolate Hazelnut Butter

Chocolate Hazelnut Butter

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 

Strawberry Short-Crepe Cream on top!  (Gluten and Dairy-Free!)

Strawberry Short-Crepe Cream on top! (Gluten and Dairy-Free!)

Strawberry Shorty-Crepe Cream on Top on white plate with red background.

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!

Strawberry Short-Crepe Cream on Top

   (*Printer-Friendly Recipe below*)

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)

 

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Strawberry Short-Crepe Cream on Top?

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Crepe Instructions:

  1. Place melted coconut oil into mixing bowl along with eggs, vanilla, and almond milk. Blend thoroughly.

  2. Add tapioca flour, cassava flour, and pink Himalayan salt. Blend until smooth.

    Grain-Free Crepe batter in bowl being spooned by ladle.

     

  3. Heat a frying pan on medium heat. (No need to use a non-stick pan or oil. These crepes will not stick to pan!)

  4. 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.

    Grain-Free Crepe batter being spooned into heated frying pan.

     

  5. Cook on first side for about 1 minute, until batter solidifies.

    A Grain-Free Crepe cooking in frying pan.

     

    7.  Flip and cook for an additional 30-60 seconds. Crepes should be slightly browned.

    A Grain-Free Crepe cooking in pan.

     

  6. *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.

     

Making Strawberry Chia Seed Jam

Recipe by Lexi of LexisCleanKitchen.com

*Find full recipe by clicking this link: Strawberry Chia Seed Jam*

Homemade Strawberry Chia Seed Jam

 

***

Need a quicker, ready-made option for the strawberry jam?

Check out St. Dalfour brand strawberry fruit spread by clicking the picture below. It’s made with all natural ingredients including strawberries, sweetened only with grape and date juice concentrates, fruit pectin, and lemon juice.

St. Dalfour, Preserves, Strawberry, 10 oz

 

Coconut Cream 

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:

  1. Chill coconut cream or full-fat coconut milk overnight (or for at least 8 hours.)
  2. Place mixing bowl and beaters into freezer about an hour before making coconut cream.

2 cans of Trader Joe's Organic Coconut Cream. One open showing coconut cream solids, the other closed.

 

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. Whipping up Coconut Cream in silver bowl with electric mixer.

 

Putting together your Strawberry Short-Crepe Cream on Top!

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!

 

Strawberry Short-Crepe Cream on Top on which plate.

 

 

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 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!

 

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Strawberry Short-Crepe Cream on Top (Gluten and Dairy-Free)
Prep Time
1 hr 30 mins
 

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!

Course: brunch, Dessert
Keyword: crepe, strawberry shortcake
Servings: 6
Author: Lauren from Crazy For Yuca
Ingredients
Grain-Free Crepes Ingredients:
  • 1/2 cup tapioca flour
  • 2 Tbsp Otto's Cassava Flour
  • 4 eggs (I use duck eggs since I'm sensitive to chicken eggs, but both work perfectly!)
  • 2 Tbsp coconut oil - melted
  • 1/2 tsp 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 Chia Seed Jam Ingredients: (See link to LexisCleanKitchen Strawberry Jam post for complete recipe)
  • organic strawberries
  • lemon juice
  • chia seeds
  • raw organic honey or maple syrup
Coconut Cream Ingredients:
  • 1 can coconut cream - chilled in refrigerator overnight or at least 8 hours (or 2-3 cans full fat coconut milk)
  • 1 tsp pure vanilla extract
  • 2 tsp coconut sugar
Instructions
Grain-Free Crepe Instructions:
  1. Melt coconut oil.
  2. Place melted coconut oil into mixing bowl along with eggs, vanilla, and almond milk. Blend thoroughly.
  3. Add tapioca flour, cassava flour, and pink Himalayan salt. Blend until smooth.
  4. Heat a frying pan on medium heat. (No need to use a non-stick pan or oil. These crepes will not stick to pan!)
  5. 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.
  6. Cook on first side for about 1 minute, until batter solidifies. Flip and cook for an additional 30-60 seconds. Crepes should be slightly browned.
  7. Eat immediately with desired toppings, or store crepes in the refrigerator or freezer for future use in an airtight bag or container. These crepes can be quickly reheated from frozen in a toaster oven for 3-5 minutes or microwave for 30-45 seconds.
See link to LexisCleanKitchen Strawberry Chia Seed Jam post above for complete recipe.)
Coconut Cream Instructions:
  1. Spoon coconut cream solids (not any liquid coconut milk) into chilled bowl.

  2. Using an electric mixer with chilled beaters, gradually increase speed to high, and beat until peaks form. This takes about 3-4 minutes.

  3. Add sugar and vanilla and beat until fully combined. 

Putting together your Strawberry Short-Crepe Cream On Top
  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.

  6. Enjoy!

Recipe Notes

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.

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Grain-Free Crepes With Strawberry Jam

Grain-Free Crepes With Strawberry Jam

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 

Lasagna (Gluten, Grain and Dairy-Free, Whole30, Paleo)

Lasagna (Gluten, Grain and Dairy-Free, Whole30, Paleo)

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 

Southwestern Egg Rolls with Yuca Wrappers

Southwestern Egg Rolls with Yuca Wrappers

Southwestern Egg Roll sliced in half on white plate.

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!!!

Egg Roll Wrappers fro heart & bones kitchen packaged in plastic.

 

Let’s make Southwestern Egg Rolls!

(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!

parchment paper

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

tomato paste

-taco seasoning (made above)

avocado oil

 

Spicy Lime Cilantro Aoli Ingredients:

-egg yolks

avocado oil

-garlic cloves

-lime – juiced

apple cider vinegar

-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.
Southwest seasoned chunks of cooked chicken in white bowl.

 

Chop and cook the veggies in frying pan.

Chopped vegetables on green cutting board.

 

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.

4 Egg Roll Wrappers from heart & bones kitchen on parchment covered baking pan.

 

Combine chicken and vegetables and place filling into each Egg Roll Wrapper.

One open faced Egg Roll Wrapper filled with Southwest seasoned chicken and vegetables.

 

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.

One fried Southwestern Egg Roll in frying pan.

 

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!

Spicy Lime Cilantro Aoli from heart & bones kitchen.

 

Close up of Southwestern Egg Rolls with Yuca Wrappers on white plate.

 

Enjoy!!!

Six Southwest Egg Rolls with Yuca Wrappers with Spicy Lime Cilantro Aoli on white place with jalapeños, sliced avocado and lime.

 

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.

 

Do you enjoy yuca (a.k.a cassava) as well as a little spice?

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!

Jans Root Chips (Jalapeno Cassava Chips, 3 oz)
 

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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.

Avocado Yuca Toast

Avocado Yuca Toast

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 

Grain-Free Soft Pretzels

Grain-Free Soft Pretzels

  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 

Grain-Free Popovers

Grain-Free Popovers

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!

Manischewitz Gluten Free Cake Meal 16 oz. Can (2 Pack)
 

Grain-Free Popover Ingredients: (Full printer-friendly recipe below)

Gluten Free Cake Meal

avocado oil

pink Himalayan salt

coconut sugar

-cage-free eggs

-filtered water

 

Making Grain-Free Popovers

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.

Grain-Free Popover dough before eggs are added in mixing bowl.

 

Beat eggs in separate bowl. Then pour into mixing bowl and thoroughly blend.

Grain-Free Popover batter in mixing bowl.

 

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.

Four baked Grain-Free Popovers in muffin tin.

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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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Grain-Free Popovers
Prep Time
10 mins
Cook Time
40 mins
Total Time
40 mins
 

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.

Course: brunch, Snack
Servings: 12 muffins
Author: Lauren from Crazy For Yuca
Ingredients
  • 1 cup Gluten-Free Cake Meal
  • 1/3 cup avocado oil
  • 4 cage-free eggs
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon pink Himalayan salt (I use pink Himalayan salt for all cooking and baking because of its high mineral content.
  • 1 cup filtered water
Instructions
  1. In a small saucepan, heat water and oil to a boil. Then remove from heat and allow to cool.

  2. In a mixing bowl, blend Gluten-Free Cake Meal, salt, and sugar.

  3. In a mixing bowl, blend Gluten-Free Cake Meal, salt, and sugar. Then add water and oil mixture to mixing bowl. 

  4. Beat eggs in separate bowl. Then pour into mixing bowl and thoroughly blend. 

  5. Coat muffin tins with thin layer of avocado oil to prevent sticking.

  6. Spoon batter evenly into each of 12 muffin cups.

  7. Bake in preheated oven set to 375 degrees for 40 minutes.  

  8. 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.

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Easter Egg Hand Pies (Gluten and Dairy-Free!)

Easter Egg Hand Pies (Gluten and Dairy-Free!)

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 

Grain-Free Mandel Bread / Biscotti (Kosher for Passover / Otto’s Cassava Flour)

Grain-Free Mandel Bread / Biscotti (Kosher for Passover / Otto’s Cassava Flour)

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, 

Grain-Free Cassava Flour Matzo Balls

Grain-Free Cassava Flour Matzo Balls

2 Cassava Flour Matzo Balls and soup in Lenox bowl with carrots.

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.

 

Making Grain-Free Cassava Flour Matzo Balls

(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.)

 

Click here to shop for any needed non-perishable ingredients to make these scrumptious matzo balls such as:

 

Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
Trader Jo’e Onion Salt Savory Allium blend Seasoning Salt 2 Oz.
Chosen Foods 100% Pure Hand-crafted Avocado Oil (33.8-oz Bottle) Pack of 2
 

Natierra, Himalania Fine Grain Himalayan Pink Salt Shaker, 13 Ounce
 

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.

Grain-Free Cassava Flour dough in metal bowl.

 

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.

Grain-Free Cassava Flour Matzo Balls cooking in pot

 

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!!!)

 

Grain-Free Cassava Flour Matzo Balls in chicken soup plated in china bowl.

 

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Grain-Free Cassava Flour Matzo Balls
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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!!!

Course: Soup
Servings: 10 Matzo Balls
Author: Lauren from Crazy For Yuca
Ingredients
  • 3/4 cup Otto's Cassava Flour
  • 3 cage-free eggs
  • 1 tablespoon avocado oil
  • 2 tablespoons seltzer
  • 1 teaspoon pink Himalayan salt
  • 1 tablespoon scallions or chives - minced
  • 1/2 teaspoon Trader Joe's Onion Salt
Instructions
  1. Bring a large pot of water to a boil.

  2. 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.

  3. 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.) 

  4. Place matzo balls directly into boiling water. They will expand while cooking.

  5. Return to a boil. Then cover pot, reduce heat, and simmer for 15 minutes.

  6. Remove cooked matzo balls from pot. Place into your favorite chicken soup. 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. 

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Guyanese Ground Provisions

Guyanese Ground Provisions

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 

Gluten-Free Grain-Free Banana Bread / Muffins

Gluten-Free Grain-Free Banana Bread / Muffins

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 

Almond Cassava Flour Cookies

Almond Cassava Flour Cookies

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!

Heart shaped Almond Cassava Flour Cookies plated around large white heart with red background.

 

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

About Cassava (Yuca) Flour

 

5 Almond Cassava Flour Cookies lined up in a basket lined with parchment paper.

 

If You haven’t tried cassava flour yet, now is the time!

 

Click below to purchase Otto’s Cassava Flour!

 

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! 

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To make the batter:  (See: Detailed, printable recipe below.)

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.

 

Almond Cassava Flour Cookie batter with slivered almonds in bowl.

 

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.

Raw Almond Cassava Flour Cookies on baking tray.

 

 

Raw Almond Cassava Flour Cookies with slivered almonds on baking sheet.

 

So simple, yet sophisticated!

Raw heart shaped Almond Cassava Flour Cookies on baking sheet close up.

 

Bake at 375 degrees for 12-14 minutes, until edges begin to brown.

Baked Almond Cassava Flour Cookies on baking sheet.

 

Enjoy your Almond Cassava Flour Cookies!

Two Almond Cassava Flour Cookies on wood with scattered slivered almonds.

 

Serve them in baskets, or in any number of creative ways.

Almond Cassava Flour Cookies in basket.

 

Almond Cassava Flour Cookies with scattered slivered almonds on wood

 

Happy Valentine’s Day!!!

3 heart shaped Almond Cassava Flour Cookies on black background with hearts and rose

 

9 heart shaped Almond Cassava Flour Cookies on red background for Valentine's Day.

 

Get creative with your decorating and garnish with additional sweetness if desired!!
One Almond Cassava Flour Cookie decorated for Valentine's Day with melted chocolate, mini chocolate chips, outlined with red icing on a white doily and plate with heart cut-outs.

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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 See links below for ingredients I used to make these Almond Cassava Flour Cookies.

 

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Almond Cassava Flour Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

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. 

Course: Dessert
Servings: 18 cookies
Author: Lauren from Crazy For Yuca
Ingredients
Ingredients
  • 1/2 cup Otto's Cassava Flour
  • 3/4 cup almond flour (Use almond flour, not almond meal, for a smooth cookie texture.)
  • 3/4 cup organic coconut sugar (I use Trader Joe's Organic Coconut Sugar.)
  • 2 cage-free eggs
  • 1/4 cup organic coconut oil - melted
  • 1 cup slivered almonds (plus more for decorating.)
  • 1 1/2 teaspoons almond extract (I use Simply Organic brand.)
  • 1/8 teaspoon Himalayan sea salt.
Instructions
Directions
  1. Preheat oven to 375 degrees.

  2. Melt 1/4 cup coconut oil, either in microwave or on stovetop. 

  3. Blend melted coconut oil with 3/4 cup coconut sugar, 1 1/2 teaspoons almond extract and 2 beaten cage-free eggs.

  4. Add 1/2 cup Otto's Cassava Flour, 3/4 cup almond flour, 1/8 teaspoon Himalayan sea salt, and mix until fully combined. 

  5. Add 1 cup slivered almonds. Blend into batter.

  6. 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!

  7. Decorate with additional slivered almonds.

  8. Bake at 375 degrees for 12-14 minutes, or until edges begin to brown. 

Recipe Notes

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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Easy online shopping!

 Click links below to ingredients used to make these delicious Almond Cassava Flour Cookies!

 

Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
Bob’s Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound

 

Simply Organic Almond Extract CERTIFIED ORGANIC 2 fl. oz. bottle


Natierra, Himalania Fine Grain Himalayan Pink Salt Shaker, 13 Ounce

Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil from Fresh, non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces
Nutiva USDA Certified Organic, non-GMO, Unrefined Granulated Coconut Sugar, 1-Pound (Pack of 3)
Trader Joe’s Unsalted, Dry Toasted Slivered Almonds (Pack of 2)

 

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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.

 

 

Chocolate Cherry Chunk Cassava Flour Cookies

Chocolate Cherry Chunk Cassava Flour Cookies

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 

Chile Lime Crockpot Chicken and Vegetable Stew

Chile Lime Crockpot Chicken and Vegetable Stew

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 

Paleo French Onion Soup

Paleo French Onion Soup

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!

 

Let’s make Paleo French Onion Soup!

To make onion soup

It all starts with the onions!!! I used 6 organic yellow onions. (Full printable recipe below.)

 

Raw, whole onions in a bowl.

 

Shred onions in a food processor (or hand slice, if desired.) It looks like a lot of onions, but they shrink significantly when cooked.

Shredded onions on green cutting board.

 

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.

Caramelized onions.

 

Add 4 cups organic beef broth (or bone broth) and simmer for 30 minutes. If desired, season with additional salt and pepper to taste.

Onions soup simmering.

 

Place into 4 oven-safe ramekins. (I use small Corningware bowls.)

Onion soup in a white bowl.

 

To make yuca toppers

Fresh or frozen yuca can be used to make the yuca toppers.

Pictures of frozen and fresh yuca.

 

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.

Boiled yuca sliced in half lengthwise to remove stem-like center.

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.

Chunks of cut up boiled yuca.

 

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.)

Yuca dough ball in Vitamix.



Place each dough ball on parchment paper and add 1/2 teaspoon chopped chives.

Yuca dough ball with fresh, chopped chives on parchment.

 

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.

Yuca dough with chopped chives rolled out between 2 pieces of parchment.

 

Place each rolled out yuca topper over each soup filled ramekin.

Unbaked uuca dough topper on onion 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.

Two unbaked Paleo French Onion Soups with yuca dough toppers on baking sheet.

 

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.

Baked Paleo French Onion Soup with yuca dough topper.

 

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Paleo French Onion Soup
Cook Time
1 hr 30 mins
 

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. 

Course: Appetizer, brunch, Main Course
Servings: 4
Author: Lauren from Crazy For Yuca
Ingredients
Onion Soup
  • 6 organic yellow onions - shredded
  • 1/3 cup organic ghee
  • 4 cups organic beef broth (or bone broth)
  • 2-3 sprigs fresh organic thyme
  • 1/2 tsp dried organic rosemary
  • 3 organic bay leaves
  • 3 organic garlic cloves - minced
  • 1 tsp Himalayan sea salt (Any sea salt can be used. I prefer Himalayan sea salt for its purity and additional mineral content.)
  • 1/2 tsp black pepper
Yuca Toppers
  • 2 cups boiled yuca. (About 3/4 pound or half of a small frozen bag. ) Yuca can be purchased fresh or frozen. See: About Yuca: Buying, Storing, Peeling, Cooking Yuca
  • 2 tsp avocado oil. (Plus additional to brush tops of dough before placing into oven.)
  • Himalayan sea salt - pinch
  • garlic powder - pinch
  • 1 Tbsp fresh chives
Instructions
Onion Soup Instructions
  1. Shred onions in food processor. (Can be done by hand, if needed.)

  2. In a pan on low heat, melt ghee. 

  3. Add onions and stir to fully coat with melted ghee.  

  4. Add salt, pepper, minced garlic, thyme sprigs, dried rosemary, and bay leaves. 

  5. Cook on low heat for about 30 minutes, stirring every 5-10 minutes, until onions become browned and caramelized.

  6. Add beef broth and simmer for an additional 30 minutes. 

  7. If needed, add additional salt and pepper to taste. 

  8. Spoon onion soup evenly into 4 oven-safe ramekins. (I use small Corningware bowls.)

Yuca Topper Instructions
  1. Bring a large saucepan of water to a boil.

  2. 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.

  3. If using frozen yuca, do not defrost before placing into pot of boiling water. 

  4. 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. 

  5. Drain water and allow yuca to cool.

  6. Once cool enough to handle, cut each piece of yuca in half lengthwise to remove stick-like center that runs through the middle.  

  7. Cut yuca into chunks.

  8. 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.

  9. Place dough onto parchment paper and top with chopped chives.

  10. Roll out dough between 2 pieces of parchment paper to fit the size and shape of your soup ramekin.

  11. 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

  12. Brush dough with avocado oil to enhance browning.

  13. 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. 

  14. 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.

 

Grain-Free Chicken Pot Pie

Grain-Free Chicken Pot Pie

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 

Gluten-Free Cassava Flour Cake Pops

Gluten-Free Cassava Flour Cake Pops

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 

Cassava Flour Holiday Sugar Cookies

Cassava Flour Holiday Sugar Cookies

Plate of assorted Holiday Cassava Sugar Cookies.

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.

For me, discovering cassava flour was key to easing the strain of being gluten-free. (I only wish I found it 5 years earlier!!!) 

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

Bowl of Otto's Cassava 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

 

 

 

 

 

 

 

 

Let’s make some Cassava Flour Holiday Sugar Cookies!

*Full printable recipe below*

                                                     Makes 24 cookies

Click on any needed non-perishable item below to order online.

Ingredients for Cookies:

-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

 

Ingredients for Icing:

-1 cup powdered confectioners sugar

-1 teaspoon pure vanilla extract

-1 1/2 teaspoon filtered water

 

Directions:

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.


Otto's Cassava Flour ball of dough.

 

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!!)

Roll out ball of dough between two pieces of parchment paper.

 

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.

Snowflake cookie cutter cutting Holiday Cassava Flour Sugar Cookies.

 

Multiple cookie cutter shapes can be used with the same rolled-out dough – such as these snowmen.

Using snowman and snowflake cookie cutters to cut holiday cookies from rolled out cassava flour dough.

 

Here I added reindeer, Christmas trees, dreidels and menorahs for the full holiday experience!

Using various shaped cookie cutters to make Holiday Cassava Flour Sugar Cookies.

 

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.

Uncooked Holiday Cassava Flour Sugar Cookies on baking sheet.

 

Bake for about 12 minutes, or until edges begin to slightly brown. (These are very easy to burn so keep an eye on them.)

Baked, undecorated Holiday Cassava Flour Sugar Cookies on baking sheet.

 

Cookie Decorating Ideas

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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Snowflake Holiday Cassava Flour Sugar Cookies

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.)

Snowflake Cassava Flour Sugar Cookies sprinkled with powdered sugar.

 

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!

Snowflake Holiday Cassava Flour Sugar Cookies with sprinkled powdered sugar on "let it snow" decorated paper.

Snowflake Cassava Flour Sugar Cookies on black background with red mini Christmas ball ornaments.

 

Snowman Holiday Cassava Flour Sugar Cookies

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!)

Snowman Cassava Flour Sugar Cookie with black background.

 

Rudolph the Red Nosed Reindeer Holiday Cassava Flour Sugar Cookies

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.)

Making Reindeer Holiday Cassava Flour Sugar Cookies on parchment paper.

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???

Reindeer Holiday Cassava Flour Sugar Cookies on black background with red Christmas balls and stocking.

 

Christmas Tree Holiday Cassava Flour Sugar Cookies

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!

Christmas Tree Holiday Cassava Flour Sugar Cookies on red background with pearls and Christmas balls.

 

Menorah and Dreidel Holiday Cassava Flour Sugar Cookies

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.

Chanukah Cassava Flour Sugar Cookies on black background with decorative Hanukkah star.

 

Enjoy your Holiday Cassava Flour Sugar Cookies no matter what shapes or decorations you choose!

Wishing you and your family a very happy holiday season!

Christmas tree, reindeer, snowman and snowflake Holiday Cassava Flour Sugar Cookies on black background.

 

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CLICK HERE TO SHOP

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.

Purchase Otto’s Cassava Flour by clicking here today so you’ll have it available for your holiday baking…. 

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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Cassava Flour Holiday Sugar Cookies
Cook Time
12 mins
 

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?? 

Course: Dessert
Servings: 24 cookies
Author: Lauren from Crazy For Yuca
Ingredients
Sugar Cookie Dough
  • 1 1/2 cups Otto's Cassava Flour
  • 1/2 cup maple sugar
  • 1/2 cup Spectrum Organic Vegetable Shortening Pastured butter can be used if you tolerate dairy.
  • 1 pastured egg
  • 1/2 tsp almond extract
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 3/4 tsp Himalayan sea salt Any salt can be used, Himalayan is preferred because of mineral content
  • 1/2 cup filtered water
White Icing
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 Tbsp filtered water. If icing is too thick, add additional water 1 tsp at a time.
To add desired color to icing, use either conventional food coloring or for a natural alternative see my post - Icing Colored With Fruits and Vegetables
Decorate your Holiday Cassava Flour Sugar Cookies with colored sugar, sprinkles, chocolate chips, candies, or anything that fits into your dietary protocol.
Instructions
To make the dough
  1. In a mixing bowl or stand mixer, blend Spectrum Organic Vegetable Shortening and maple sugar. 

  2. Add egg and almond extract and mix until well combined.

  3. In a separate bowl, mix dry ingredients together - Otto's Cassava Flour, baking soda, xanthan gum, and Himalayan sea salt. 

  4. Combine contents of the two bowls, add water, and blend until a dough is formed.  

Making dough into cookies
  1. Place dough on parchment paper and roll it out to desired thickness - about 1/4 inch.

  2. Cut out desired shapes using cookie cutters.

  3. Dough can be made back into a ball and rolled out again and again until all dough has been make into cookies. 

  4. Arrange cut out cookies on a baking pan lined with parchment paper.

  5. Place baking sheet in a pre-heated oven at 350 degrees. Bake for about 12 minutes, until edges start to brown slightly. 

  6. Allow to fully cool before icing.

Making Icing
  1. Place powdered sugar, vanilla extract and water in a bowl and blend until fully incorporated.

  2. Add food coloring, if desired, to create any number of holiday designs. 

  3. See my post entitled Icing Colored With Fruits and Vegetables for ideas on how to color icing naturally.

  4. Decorate cookies with colored sugar, chocolate chips, sprinkles, or candies to create desired effect or holiday characters. 

  5. 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.

Icing Colored with Fruits and Vegetables

Icing Colored with Fruits and Vegetables

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 

Strawberry Almond Butter Pinwheel Cookies (Grain-Free, Gluten-Free, Dairy-Free)

Strawberry Almond Butter Pinwheel Cookies (Grain-Free, Gluten-Free, Dairy-Free)

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! 

Otto’s Cassava Flour

Otto’s Cassava Flour

Otto’s Cassava Flour

If you haven’t tried Otto’s Cassava Flour yet, what are you waiting for??

 

Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
Cassava flour is a relatively new flour that is starting to become popular in the healthy eating community. And why not? It’s gluten-free, grain-free, nut-free, soy-free, Paleo, Vegan, non-inflammatory, low glycemic, and Autoimmune Protocol friendly! If that isn’t enough to excite you, consider that cassava flour can be used in place of wheat flour in most recipes!!! It has a neutral taste and a texture similar to wheat flour (not grainy like some nut flours.)

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.)

Otto's Cassava Flour

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.

 

I use Ottos Cassava Flour for all of my recipes on Crazy For Yuca. 

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.

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!

 

 

Subscribe to Crazy For Yuca and never miss a recipe! Enter your email above to receive recipes and healthy eating tips sent right to your inbox. Live happy, healthy and gluten-free!

 

 

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.

 

 

Roasted Root Vegetables With Yuca

Roasted Root Vegetables With Yuca

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 

Thanksgiving Turkey with Yuca and Carrots

Thanksgiving Turkey with Yuca and Carrots

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 

Apple Cinnamon Pop-Tarts

Apple Cinnamon Pop-Tarts

Apple Cinnamon Cassava flour "Pop-Tart" with a bite taken out of it

If you’re anything like me, “Pop-Tarts” were a staple of your childhood. When I was little my mother would leave a box of them in a lower cabinet so my brother and I could get breakfast for ourselves on weekends, and she and my dad could sleep a little longer. My favorites were strawberry frosted and apple cinnamon. YUM!!! I never understood why they were called “toaster pastries” since they were so much better right out of the box!

The thought of eating a processed pastry full of genetically modified wheat, tons of sugar (including high fructose corn syrup) and a bunch of preservatives for breakfast (or any time) is totally out of the question at this point in my life. However, we all need a little something sweet now and then, so here’s my philosophy:

If I’m going to eat dessert, I want it to be made out of “real food,” without any chemicals, additives, or GMOs. I choose natural forms of sugar to sweeten my treats, and use the least amount needed to make them delicious.  

In the “old days” if someone wanted cake or cookies, they had to bake them from scratch. I’m all for that! People actually had to use flour, water, butter, eggs, molasses and other “real food” ingredients. (Back then they weren’t genetically modified.) There were no boxed cake mixes or pre-packaged pastries filled with chemical additives, colors, and preservatives with a shelf-life of many years!! One must stop and ask, “What kinds of chemical preservatives are in food that contains eggs and milk, doesn’t have to be refrigerated, and can last in a box on a shelf for many years!” That’s definitely not something I want in my body. And while it does take some time and effort to bake from scratch, we shouldn’t be eating cake and cookies everyday anyway. They’re special treats. If we had to go the effort of standing in the kitchen and spending an hour baking every time we wanted some “junk” food we’d all be a lot thinner and a lot healthier!

  • A bit of trivia – The first boxed cake mix was made in the 1930’s by P. Duff & Sons. It was invented to address a surplus of molasses. The concept didn’t really catch on until after WW2 in the 1940s and 50s when processed, convenience foods took over the food industry.

 

Following my philosophy of eating “real food” with minimal amounts of natural sugar, I’ve re-created the Apple Cinnamon “Pop-Tarts” of my childhood into a gluten-free, grain-free, soy-free, dairy-free, low sugar pastry. Trust me, they have all the taste and satisfaction of the “Pop-Tarts” you remember, but none of the guilt (and none of the chemicals or high fructose corn syrup.)

These Apple Cinnamon Pop-tarts are made with Otto’s Cassava Flour (a gluten-free, grain-free, nonGMO, non-inflammatory, whole-food, amazingly delicious flour!)

Otto’s Cassava Flour can be found in some specialty markets or online by clicking below.

Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound

 

 

These cassava flour Apple Cinnamon “Pop-Tarts” have just the right amount of natural apple cinnamon sweetness on the inside, and pure organic maple syrup sweetened crust goodness on the outside!

Let’s make Apple Cinnamon Pop-Tarts

*Full Printable recipe below*

Ingredients for the Dough:

-1 1/2 cups Otto’s Cassava Flour

-2 tablespoons organic maple syrup

-1 pastured egg

-1/2 teaspoon xanthan gum

-1/2 teaspoon baking soda

-1 teaspoon pink Himalayan salt

-1/2 cup Spectrum Organic Vegetable Shortening (or pastured butter if you tolerate dairy)

-1/2 cup filtered water

Ingredients for the Filling:

-3 organic apples – peeled and sliced

-1 teaspoon organic coconut oil

-2 teaspoons cinnamon

-1/4 teaspoon pink Himalayan salt

-2 tablespoons juice from an organic lemon

-2 teaspoons tapioca starch

Ingredients for Icing (Optional)

-1 cup powdered sugar

-1 teaspoon vanilla

-2 teaspoons ground cinnamon

-1 tablespoon filtered water

-Optional -1 tablespoon colored decorative sugar (If you want them to look like classic “Pop-Tarts”) I use TruColor Natural Sanding Sugars (Red).

TruColor Natural Sanding Sugars come in a variety of colors to meet all your baking needs! I love them because they’re made  from Fruits, Vegetables, Roots, Seeds & Minerals! They contain NO SYNETHETIC FD&C DYES / NO ARTIFICIAL PRESERVATIVES. 

Click picture below to check out TruColor Natural Sanding Sugars so you will have them on hand for all your holiday baking!

 

Apple Cinnamon Pop-Tart Instructions:

It all starts with the apples! First, peel and slice 3 apples.

Whole apples, peeled apples, and a pile of apple skins.

Peeled apple, apple slicer, and a pile of sliced apples.

 

Place 1 tablespoon coconut oil into a pan on medium heat. Add sliced apples, 2 teaspoons cinnamon, 1/4 teaspoon pink Himalayan salt, and 2 tablespoons lemon juice. Cook 4-5 minutes until fork tender.

Sliced apples in a frying pan with cinnamon, lemon juice and salt.

Cooked sliced apples in a frying pan.

 

Place cooked apples into a food processor to blend into a smooth textured filling. For chunkier filling, place only half of the apples into the food processor and cut up remaining pieces into smaller chunks.

Make a slurry out of 2 teaspoons tapioca starch (which is made of yuca) and water. Add to apple mixture to slightly thicken it. Return to the stovetop and cook for a few more minutes to decrease any starchy flavor. Set apple filling aside while making dough.

 

To make the dough: In a large bowl, whisk egg. Add maple syrup and thoroughly blend. Then add Otto’s Cassava Flour, xantham gum, salt, baking soda, vegetable shortening or butter, and water. Blend with a spoon. When it gets all crumbly and difficult to mix, use your hands to fully incorporate ingredients.

Cassava flour pop-tart dough crumbles.

 

Pop-Tart cassava flour dough in a bowl

 

Roll out half the dough onto parchment paper and cut into desired shapes and sizes with a pastry wheel or pizza cutter. These will be the bottom halves of the “pop-tarts.”

Rolled out and divided cassava flour dough to be made into "pop-tarts." Rolling pin and pastry wheel.

 

Transfer each cut-out pastry bottom onto a parchment lined baking sheet and fill with a heaping tablespoon of apple filling. Roll out second half of dough into matching sizes and shapes for the pastry tops. Then dip finger in water and run wet finger along the perimeter of each pastry bottom. Carefully lay each pastry top over the bottom pastry and filling. Press down along edges to seal. For a decorative effect press with a fork all around the edges.

Making Apple Cinnamon Cassava Flour "Pop-Tarts." Section dough, fill with a spoonful of apple filling, cover with a second pastry. Seal.

 

Bake at 375 degrees for 25-30 minutes until edges begin to brown.

Baked Apple Cinnamon Cassava Flour "Pop-Tarts" on cooling rack.

 

Place cooked pasties on a rack to cool. While cooling, make icing (if desired.) Combine powdered sugar, water, vanilla and cinnamon until smooth. Once cool, drizzle icing onto each pop-tart.

With these pop-tarts, you control the amount of sugar by deciding how much icing to put on top. Other than the icing, the only added sugar in 8 pop-tarts is 2 Tbsp of pure organic maple syrup (about 3 grams each.) I added the colored decorative sugar to make these appear more like classic pop-tarts, but this can easily be eliminated to minimize the sugar.

Drizzle desired amount of icing onto each pop-tart using a spoon.

Drizzling icing onto Apple Cinnamon Cassava Flour "Pop -arts."

 

A baking tray filled with iced Apple Cinnamon Cassava Flour "Pop-Tarts."

Enjoy!!

3 Apple Cinnamon Cassava Flour "Pop-Tarts"

 

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These Apple Cinnamon “Pop Tarts” freeze really well and can be quickly defrosted for a warm, homemade treat any time! Either microwave for 30-45 seconds, bake at 375 in the oven or toaster oven for 10 minutes, or leave out on counter for about an hour.

I get really excited when I’m yearning for a sweet treat and I remember that these are in the freezer!

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Purchase Otto’s Cassava Flour online here! so you can make these amazing grain-free Pop-tarts!!!

Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound

By ordering Otto’s Cassava Flour through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!

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Healthy Eating Tip: What is Spectrum Organic Vegetable Shortening?  It is expeller pressed organic palm fruit oil with some of its unsaturated fats removed to form shortening. Spectrum Organic Vegetable Shortening is a Non-GMO, Fair Trade certified, Rainforest Alliance certified, all vegetable shortening containing no hydrogenated fats. It has no flavor, no affect on the color of baked goods, and acts as a natural preservative extending the shelf-life of food. It adds flakiness to crusts, creaminess to icing, and crispiness to fries in a way that oil cannot. It has a high smoke point so there is no concern of rancidity at high temperatures, as is the case with many cooking oils. Spectrum Organic Vegetable Shortening has 1 ingredient – expeller pressed organic palm oil. Expeller pressing is a mechanical process that uses pressure to naturally extract oil from nuts and seeds. Expeller pressing is a much healthier process than chemical processing which uses hexane, a neurotoxic byproduct of gasoline production. A hexane residue can remain in the oil and the FDA doesn’t require testing for this. Since expeller pressing is more expensive and produces less oil, big manufacturers tend to use chemical processing. If choosing a vegetable shortening other than Spectrum brand, make sure the company procures their oils using sustainable methods that don’t contribute to deforestation, or displacement and mistreatment of native communities and workers, as has traditionally been the case.

 

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Apple Cinnamon Pop-Tarts
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

Now you can have fun, delicious "pop-tarts" without the guilt! Don't be deceived by the fact that these are gluten-free, dairy-free, grain-free, and low in sugar. These cassava flour "pop-tarts" have just the right amount of sweetness - with apple cinnamon goodness on the inside and a delectable flakey crust on the outside. Whether warm or at room temperature this satisfying treat really hits the spot! 

Course: Breakfast, Dessert
Cuisine: American
Keyword: apple cinnamon, cassava flour, dessert, gluten-free, Grain-Free, hand pie, pop-tart, pop-tarts, poptart
Servings: 8
Author: Lauren from Crazy For Yuca
Ingredients
For the Dough
  • 1 1/2 cups Otto's Cassava Flour
  • 2 Tbsp organic maple syrup
  • 1 pastured egg
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1 tsp pink Himalayan salt
  • 1/2 cup Spectrum Organic Vegetable Shortening or pastured butter (if you tolerate dairy.) Kerry Gold Butter is a readily available option
  • 1/2 cup filtered water
For the Filling
  • 3 organic apples - peeled and sliced
  • 1 Tbsp organic coconut oil
  • 2 tsp cinnamon
  • 1/4 tsp pink Himalayan salt
  • 2 Tbsp juice from an organic lemon
  • 2 tsp tapioca starch
Icing
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tsp ground cinnamon
  • 1 1/2 Tbsp water. If icing is too thick, add additional water - 1 tsp at a time.
  • 1 Tbsp colored decorative sugar to sprinkle on top of icing (optional.) For a classic Pop-tart look.
Instructions
For the Filling
  1. Heat a large pan over medium heat. Add coconut oil.

  2. Add peeled, sliced apples to the pan.

  3. Add cinnamon, salt, and lemon juice. Cook 4-5 minutes until apples are fork tender.

  4. For a smooth textured filling, put cooked apple mixture into a food processor and blend for a few seconds until smooth. Don't over-blend. If a chunkier filling is desired, place only half the apples in food processor to blend, then combine with the rest of the cooked apples.

  5. In a small dish, mix 2 tsp tapioca starch with 2 tsp water to form a slurry. 

  6. Place blended apple filling back into pan on the stovetop, add slurry, mix, and cook for a few additional minutes to remove any starchy flavor from the tapioca.

For the Dough
  1. In a large bowl, whisk egg. Add maple syrup and thoroughly blend. Then add cassava flour, xanthan gum, salt, baking soda, Spectrum Organic Vegetable Shortening or butter, and water. Blend into a dough, first by mixing with a spoon and then using your hands to fully incorporate ingredients. If dough is too dry, add additional water - 1 Tbsp at a time. If dough is too wet, add additional cassava flour - 1 Tbsp at a time. 

To Assemble "Pop Tarts"
  1. Roll out half the dough on parchment paper. This will form the bottom layers of the pastries.

  2. Cut dough to the size and shape desired with a pastry wheel or pizza cutter. This recipe makes 8 -  3" x 3 1/2" "pop-tarts" (depending how thin dough is rolled out) but can be made into whatever size or shape is desired.

  3. Transfer each cut-out piece of dough onto a baking sheet lined with parchment paper.

  4. Spoon a heaping tablespoon of apple filling into the center of each cut-out piece of pastry, ensuring to leaving enough room around the perimeter for the top and bottom pastries to connect and be sealed together.

  5. Roll out and cut remaining dough to match the sizes and shapes of the bottom halves.

  6. Place 1/4 cup filtered water into a small bowl. Dip finger into the water and run wet finger along the edge of each pastry bottom.

  7. Carefully lay each top, cut-out pastry over bottom pastry with filling. Press down along the edges to seal. For a decorative effect press down using a fork around the edges of pastry.

  8. Bake at 375 degrees for 25-30 minutes, until edges begin to brown.

  9. Let cool before icing.

For the Icing
  1. Mix powdered sugar, cinnamon, vanilla and water until smooth. If icing is too thick, add additional water in 1 tsp increments until desired consistency is reached. Drizzle desired amount of icing over cooled "pop-tarts." Sprinkle with colored sugar if desired.

 

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Subscribe to Crazy For Yuca and receive free recipes and tips for living happy, healthy and gluten-free. Join the community and never miss a recipe!

Crazy For Yuca logo with a red heart with yellow writing

 

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.

 

 

 

Zesty Dijonnaise Dressing (Low FODMAP)

Zesty Dijonnaise Dressing (Low FODMAP)

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 

Easy Go-To Crockpot Chicken

Easy Go-To Crockpot Chicken

  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 

Guacamole

Guacamole

Cassava Empanada dipped in Guacamole.

 In my opinion, guacamole is the perfect condiment! It’s gluten and dairy-free, full of healthy fats, and is “whole food” at its best. Not to mention it’s creamy and delicious!

Guacamole makes chopped up veggies WAY more fun, and is a perfect pair with many yuca recipes including Yuca Empanadas (pictured above,) Taco Meat in a Cassava Flour Tortilla, Mexican Yuca Pizza, and Garlic Yuca Flatbread. (This pairing makes an amazing gluten-free avocado toast!!)

 

Taco Meat in a Cassava Flour Tortilla Wrap.

Mexican Yuca Pizza

 

I’ve always enjoyed having guacamole made fresh at my table at fine Mexican restaurants. That’s where I learned how easy it is to make it at home in just 10 minutes!

I’ve had people tell me they don’t like guacamole, but for some reason they like this recipe. I think it’s because I don’t use cilantro. People tend to either LOVE or HATE cilantro. I’m a hater so I stay away from using it. I’ve been told one’s taste for cilantro is based on environmental exposure to it, yet new research is showing there may be an actual genetic component!  Either way, this cilantro-less guacamole is sure to please.

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Simply choose ripe avocados (dark green in color and slightly soft when squeezed gently,) cut each in half, then scoop out flesh with a spoon. Place flesh in a bowl, and chop or mash avocado along with diced sweet onion and tomato, salt, garlic powder, and lemon juice. Mix until well blended. That’s all there is to it!

I like my guacamole chunky, but if smooth and creamy is your thing, just place all the ingredients into a food processor and blend for a few seconds until it reaches desired consistency. Enjoy!

 

Guacamole ingredients in a bowl ready to be blended together.

 

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Comment below and let me know what you think of this guacamole. I look forward to your feedback!

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Healthy Eating Tip: Use Pink Himalayan Sea Salt instead of iodized table salt. Table salt is highly processed, which strips away most of its natural mineral content, leaving only sodium. It’s often then bleached, and iodine and anti-clumping agents are added. High quality Himalayan sea salt is said to be over 99% pure and contains at least 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron, in addition to sodium. Since Western diets are typically deplete of minerals, using Himalayan sea salt is an easy way to get the vital nutrients needed.

 

 

5 from 1 vote
Guacamole
Prep Time
10 mins
 

It only takes minutes to have fresh guacamole any time. This guacamole recipe will ruin you for store-bought varieties! It's fresh and creamy, with just the right amount of chunkiness. Enjoy it on Yuca Empanadas, Tacos with Cassava Tortilla Wraps, salads, Garlic Yuca Flatbread, or to jazz up your vegetable platter. 

Course: Appetizer, Salad
Cuisine: Mexican
Author: Lauren from Crazy For Yuca
Ingredients
  • 3 large organic avocado
  • 2 Tbsp organic sweet onion - finely chopped
  • 1 organic tomato - chopped
  • 1-2 lemons - juiced
  • 1/2 tsp Himalayan sea salt. Add more - if needed
Instructions
  1. Cut each avocado in half, remove pit, then scoop out flesh with a spoon. Chop flesh into small cubes.

  2. Place chopped avocado, tomatoes, onion, sea salt, and lemon juice in a large bowl. Mix to fully combine ingrdients with a spoon. Taste test and add additional sea salt if needed. This guacamole is chunky. If smooth guacamole is preferred, blend in a food processor for a minute or two until desired consistency is reached. Enjoy!

 

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Subscribe to Crazy For Yuca to receive free recipes and tips for eating happy, healthy and gluten-free. Join the community and never miss a recipe!

 

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.

 

 

 

 

 

Cassava Flour Tortilla Wraps

Cassava Flour Tortilla Wraps

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! 

Baked Yuca Empanadas (Grain-Free)

Baked Yuca Empanadas (Grain-Free)

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

Yuca-ta Try These Cassava Flour Pancakes

Cassava Flour Pancakes using Otto's Cassava flour - with fresh fruit

 “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 rave reviews! They are light and fluffy and everything you want in a traditional pancake.

You may be thinking, “What’s the big deal about cassava flour? Aren’t there lots of gluten-free flours out there?”

While there are many gluten-free flours, few can be used in a 1:1 ratio with wheat flour or have so similar a taste and texture. For me, cassava’s low glycemic index (46) makes it a way better option because of my blood sugar instability. White rice flour and tapioca flour have a glycemic index of 89 and 85 respectively, which causes my blood sugar to spike. (To have a reference point – below 50 is considered low glycemic, 70 and above is considered high.) Immediately after eating pancakes or baked goods made with high glycemic flours, brain fog sets in, followed by a huge drop in energy level. I literally have trouble focusing on even the most basic things when I eat high glycemic foods. Flours such as rice and tapioca are also often highly processed (nowhere close to whole-grain!)

Nut-flours (like almond flour) are the other popular gluten-free alternative, but how many almonds can a person eat??!! I can’t make EVERYTHING out of almond flour – although I often did before finding cassava flour – which typically led to stomach aches. For those with nut allergies cassava flour is a perfect option.

The days of high glycemic or grainy nut-flour pancakes are over! With Otto’s Cassava Flour the perfect gluten-free pancake has finally arrived! These are even a great option for the gluten-eating community as well. Cassava flour is an unprocessed, grain-free, non-GMO, non-inflammatory, paleo, whole30 approved, whole-food flour that is much better for our health than wheat flour.

I use Otto’s Cassava Flour for all of my cooking and baking with delicious results!

Otto’s Cassava Flour is available in some specialty stores, and can be purchased online by clicking the link below!

Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound

Click here: Getting To Know Cassava (Yuca) 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!

 

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Healthy Eating Tip: Decrease the sugar and give monk fruit sweetener a try! Monk fruit, also known as lo han guo, is a melon grown in Southeast Asia. It has been used in Eastern medicine to treat ailments for centuries. Monk fruit sweetener is a natural extract of monk fruit, with a single serving containing zero calories. It’s highly recommended for weight loss and for diabetics because it doesn’t impact blood sugar levels. Organic Pure Monk is almost 300 times sweetener than sugar. I recommend using only 1/8 tsp in this 8 pancake recipe! The taste is different than sugar, and may take some getting used to. It’s FDA approved and considered safe for children as well as women who are pregnant or nursing. Note: If you buy any brand of monk fruit sweetener other than Pure Monk, be sure to read the label carefully. Many call their sweeteners monk fruit, but blend them with other sweeteners to make the taste more similar in taste and sweetness to sugar. The added ingredients may add calories, decrease the relative sweetness, or change the health profile of the sweetener. Give monk fruit sweetener a try and let me know what you think. But trust me, use VERY little. More is not better in this case.

Check out PureMonk by clicking this link!

 

 

Pure Monk ( Monk Fruit ) 100 Servings 3.5 oz Paleo Sugar Free Sweetener

 

 

Shop!

CHECK OUT THE YUCA/CASSAVA SNACKS! – ALL PERSONALLY TASTE TESTED AND APPROVED BY MYSELF AND MY FAMILY! 

CLICK HERE TO SEE RECOMMENDED PANTRY ITEMS AND KITCHEN GADGETS I PERSONALLY USE TO MAKE CRAZY FOR YUCA RECIPES!

 

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*I use the exact same recipe to make my Cassava flour Waffles!  See pics below where I top my waffles with baked apples with cinnamon and another with blueberry and strawberry compote. 🥰

 

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5 from 3 votes
“Yuca-ta” Try These Cassava Flour Pancakes!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

These pancakes are so delicious you can’t tell they aren’t made from wheat flour! Your family will never suspect they’re eating gluten-free!

Course: Breakfast, Dessert
Cuisine: American
Servings: 6 pancakes (about 5" each)
Ingredients
  • 1/2 cup Ottos Cassava Flour
  • 1 Tbsp Coconut Flour
  • 4 cage-free eggs
  • 1 Tbsp melted organic coconut oil
  • 3 Tbsp milk of choice (I use almond milk so they are dairy-free)
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp Himalayan sea salt
  • 1 Tbsp organic honey or 1/8 tsp Organic Pure Monk. See notes
  • Optional: Organic maple syrup as a topping
  • Optional: cut-up strawberries, bananas and blueberries as toppings
Instructions
  1. In a large bowl, whisk eggs along with melted coconut oil, milk of choice, and vanilla until well combined. 

  2. Add cassava (yuca) flour, coconut flour, baking soda, salt, and sweetener. Blend until batter is smooth.

  3. Heat a greased skillet over medium heat. 

  4. Spoon batter (divided) onto heated skillet to make 6 pancakes. 

  5. Once bubbles appear (after about 1 minute) flip and heat for an additional minute. Watch pancakes closely to avoid burning. 

  6. Eat immediately. 

  7. Serve by themselves, with syrup, or with sliced fruit such as strawberries, bananas or blueberries. Make them your own way. Enjoy!

Recipe Notes

Notes: These pancakes can be made ahead and stored in the refrigerator for up to a week or in the freezer for up to 6 months.

Monk fruit sweetener is a natural extract of monk fruit, with a single serving containing zero calories. It's highly recommended for weight loss and for diabetics because it doesn't impact blood sugar levels. Organic Pure Monk is almost 300 times sweetener than sugar. I recommend using only 1/8 tsp in this 8 pancake recipe! The taste is different than sugar (VERY sweet), and may take some getting used to. It's a great way to decrease one's sugar intake!

 

 

*****

 

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.

Crazy For Yuca logo. Red heart with yellow writing.
Garlic Yuca Flatbread

Garlic Yuca Flatbread

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 

Baked Yuca Fries

Baked Yuca Fries

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