Cassava Lavosh Crackers are just what you need for crunching if you are gluten free. These rustic crackers hold up well to spreads!
There are times when you just NEED to nosh. You forage in the pantry, but all you find are sweet potato chips (that maybe you’re tired of), and tortilla chips (that give you a belly ache). To you, my friends, I offer a way out. Make your own crackers!
I must caution you, though. These are addictive. While the AIP doesn’t restrict calories, they do still exist. My daughter and I once finished off a batch of these in about five minutes. 😬 I think I was just so happy to have an actual cracker to eat that I forgot to stop!
About Cassava
Some of you may be wondering, “What the heck is cassava?” Cassava is a root vegetable, sometimes called yuca or manioc. While some people are sensitive to it, cassava is acceptable on the AIP/Paleo diet. Tapioca comes from the same root, so if you are sensitive to cassava, best to stay away from tapioca, too. Cassava flour is made from the properly processed root. My favorite brand is Otto’s cassava flour.
Though these crackers are delicious plain, you could try them with Supa Guac or even Onion Dip. If you have a favorite paté recipe, these crackers would be wonderful with it!
If you feel you can trust yourself with these, I give you the recipe. Don’t say I didn’t warn you! 😂
As always, I wish you great love and deep healing.
💗,
Wendi
Cassava Lavosh Crackers
2
servings10
minutes25
minutesCassava Lavosh Crackers are just what you need for crunching if you are gluten free. These rustic crackers hold up well to spreads!
Ingredients
1/2 cup + 1 TBSP (79 g) or 2 3/4 ozs. cassava flour
1/2 tsp sea salt + more for sprinkling
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp onion powder
1/4 tsp garlic powder
2 TBSP + 1/2 TBSP extra virgin olive oil, divided
6 TBSP warm water
Directions
- Preheat oven to 350ºF. In a large bowl, whisk together flour, salt, basil, oregano, onion powder and garlic powder. Add 2 tablespoons olive oil and the water. Mix with a fork. You should have a workable dough. (Note: Dough should not be sticky. If it is, add more flour.)
- Divide dough in half. Make two patties. One at a time, roll the patties between two pieces of parchment paper to 1/8” thick (no thicker!). Don’t worry if they crack a bit.
- Place the two sheets on a silicone-, or parchment-lined baking tray. Brush with 1/2 tablespoon olive oil, and sprinkle with salt. Bake for 25 minutes, or until they are golden brown and breakable. Let cool, and break into pieces.
- Try very hard not to eat all of them at once. 😋
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