Deep Dish Pizza

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Ingredients

1 1/2 cups of Otto's Cassava Flour (fluff with a whisk before measuring) 
1/4 cup olive oil or butter
3 eggs, preferably room temp
1/4 cup very warm water + 1/2 cup warm water, divided
1 tbsp maple syrup or honey
1 packet of active dry yeast (I recommend Red Star brand)
1 tsp salt

Directions

Preheat oven to 500. In a bowl, dissolve the maple syrup or honey into 1/4 cup very warm water. The goal is for the water to still be warm, but not hot, to the touch after the sweetener has been dissolved. Start with quite warm, even hot water since your sweetener will cool it down. Maple syrup will bring down the water temperature more than honey since it's usually kept in the fridge. When your temperature is just right, sprinkle yeast on top and mix in. Allow to sit until it gets nice and frothy on top and doubles in size. This can take 5-20 minutes depending on the yeast batch. Warm water will make it develop much, much faster, but HOT water will kill it so make sure you've hit that sweet spot before adding your yeast. 

While that is "proofing" combine your cassava flour and salt in your mixing bowl 

In a separate bowl, whisk your eggs and olive oil together with a fork. If using butter, you can cut that into the dry ingredients instead. 

When your yeast is ready add it, the egg mixture, and the divided 1/2 cup of water all to the dry ingredients and mix well. Let stand 5 minutes to firm up a bit. You will end up with something between a batter and a dough. 

Place a piece of parchment paper down on a baking stone or sheet and flour generously.
Spoon dough onto parchment and shape with a spatula...dust top with more flour and then shape with your fingertips/hands into your favorite pizza shape

Dust with a little more flour and then fold over edge or build up with your fingers to create a lip to keep sauces/toppings in place while baking.  Add your favorite sauce & toppings. For an optional step, spray edge with avocado oil to give it a nice golden brown color!

Bake for 15-35 mins until outer edge & bottom crust are golden brown. Keep in mind that bake times will vary depending on how thick you’ve decided to keep your crust.

Remove from oven and let it set for around 5-7 minutes before slicing!

Simple Country Bread

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Ingredients

1 1/2 cups of Otto's Cassava Flour. (fluff with a whisk before measuring) 
1/4 cup olive oil or butter
3 eggs, preferably room temp
1/4 cup very warm water + 1/2 cup warm water, divided
1 tbsp maple syrup or honey
1 packet of active dry yeast (I recommend Red Star brand)
1 tsp salt

Directions

In a bowl, dissolve the maple syrup or honey into 1/4 cup very warm water. The goal is for the water to still be warm, but not hot, to the touch after the sweetener has been dissolved. Start with quite warm, even hot water since your sweetener will cool it down. Maple syrup will bring down the water temperature more than honey since it's usually kept in the fridge. When your temperature is just right, sprinkle yeast on top and mix in. Allow to sit until it gets nice and frothy on top and doubles in size. This can take 5-20 minutes depending on the yeast batch. Warm water will make it develop much, much faster, but HOT water will kill it so make sure you've hit that sweet spot before adding your yeast. 

While that is "proofing" combine your cassava flour and salt in your mixing bowl 

In a separate bowl, whisk your eggs and olive oil together with a fork. If using butter, you can cut that into the dry ingredients instead. 

When your yeast is ready add it, the egg mixture, and the divided 1/2 cup of water all to the dry ingredients and mix well. Let stand 5 minutes to firm up a bit. You will end up with something between a batter and a dough. 

Pour into an oiled and floured baguette or bundt pan. Shape gently with a spatula till it fits the parameters of your pan adequately. Heavily flour the top (this prevents the top from burning before the inside is adequately baked) and put shallow slits down the length of the loaf, if making a baguette. This creates spots for the loaf to expand and split. No need for the slits if using a bundt pan as the loaf will get flipped over anyways and you'll never see the bottom. 

Cover with a towel and let rise in the pan for 35 minutes (The slits you made will start to visually separate but don't expect too much rising. It will rise in the oven. Allowing the loaf to double in size will actually cause it to fall while baking. No kneading or second rise is necessary either with this easy loaf!)  

Bake in a preheated oven at 400 for about 30-35 minutes. Let cool on a wire rack before slicing. 

Note: I have tried this in a regular loaf pan and, sadly, it doesn't work well. For optimum results you need something that creates a loaf with narrow baguette like circumference.

Cream Puffs

photo credit: Dagi of Studio7c

photo credit: Dagi of Studio7c

Ingredients

½ cup ghee
½ tsp sea salt
1 cup water
1 cup cassava flour (120g)
5 large eggs
1 tbls water

Preparation

1. Preheat oven to 375̊ and line two baking sheets with parchment paper.
2. In a medium sauce pan, combine ghee, salt and water over medium heat and bring to a boil. Quickly stir all flour in with a wooden spoon, stirring constantly until a nice dough ball has formed.
3. Transfer dough to bowl and cool slightly for about 3-4 minutes. Add 4 eggs one at a time, stirring vigorously after each one and incorporating completely after each one, set aside.
4. Prepare egg wash with remaining egg and 1 tablespoon water, by adding to a small bowl and using a fork to combine.
5. Transfer the dough (pate a choux) to a large pastry bag fitted with a plain round tip. Pipe 1½” rounds onto prepared baking sheets. Smooth any pointed peaks on the puff with a moistened finger.
6. Brush tops with egg wash and bake for 25-30 minutes or until puffs rise and are golden brown. Cool on a wire rack.
7. Fill with your favorite pastry cream and serve immediately. Store any unfilled puffs for up to a day at room temperature.

Egg & Nut free waffles

photo credit: Michelle @backporchpaleo

photo credit: Michelle @backporchpaleo

Ingredients

1 cup Otto’s Cassava Flour
¼ tsp baking soda
¼ tsp seal salt
1¼ raw milk buttermilk*
1 tbls coconut oil, melted

Preparation

1. In a medium sized bowl, whisk together the flour, baking soda and sea salt.
2. Pour buttermilk and coconut oil into dry ingredients and whisk well to combine. If batter seems a bit thick, add additional buttermilk a tablespoon at a time until desired consistency for your waffle iron.
3. Heat up waffle iron, fill and bake according to manufacturers directions to get a nice and crispy brown waffle.
4. This recipe makes two, full sized Belgium waffles, but will make more in a traditional waffle iron since they aren't as tall.
*to prepare buttermilk, add 1 tbsp lemon juice in a 1 cup measuring cup,  fill the rest of the way with raw milk, then add the¼ cup after. 

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Cinnamon Sugar Donut Holes

recipe & photo credit: Michelle @backporchpaleo

recipe & photo credit: Michelle @backporchpaleo

Ingredients

1 c Otto’s Cassava Flour
1 tsp baking powder
1 tbl Ceylon cinnamon
¼ tsp Redmond Real Salt
2 tbl maple sugar
¼ c ghee
¼ c maple syrup, room temperature
¾ c full fat coconut milk, room temperature
1 tsp vanilla
1 egg, room temperature
4 tbl Primal Palate cinnamon sugar cookie blend *
¼ c ghee, melted

Preparation

1. In a medium sized bowl, whisk together the cassava flour, baking powder, cinnamon and salt and set aside.
2. In a separate medium sized bowl, add ghee & maple sugar and mix until fluffy with an electric mixer...add maple syrup, coconut milk, vanilla & egg to ghee mixture and combine well.
3.  Add flour mixture to wet ingredients & mix until well combined.
4. Spoon batter into a clear plastic bag, snip corner off of tip and fill donut hole baker...bake until done, ours takes around 4½ mins...remove donut holes to a cooling rack and let cool completely before coating.
5. Place cinnamon sugar cookie blend in one bowl and melted ghee in another...dip a donut hole in melted ghee to cover, then toss in cinnamon sugar blend to coat...place back on cooling rack, repeat. Should get approximately 22-24 donut holes!

* or mix ½ c maple sugar with 2 tbl cinnamon to make your own

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Paleo & nut-free lemon bars

recipe & photo credit: Simone Miller @zenbelly

recipe & photo credit: Simone Miller @zenbelly

prep time:15 minutes
cook time: 35-40 minutes
yield: 12 lemon bars (about 1.5x2.5 inches each)

for the crust:
1 cup / 140 grams Otto’s Naturals cassava flour (if not weighing, whisk your flour before scooping)
1 teaspoon lemon zest (make sure to zest before juicing!)
6 tablespoons butter (or cold ghee or palm shortening)
3 tablespoons honey
1 egg white (reserve the yolk for the filling)
¼ teaspoon sea salt

for the filling:
1 egg yolk
4 whole eggs
½ cup lemon juice (or lime, or a combo)
1 cup honey
1 tablespoon lemon zest (make sure to zest before juicing!)
3 tablespoons Otto’s Naturals cassava flour
powdered sugar for dusting (optional)

1. Preheat the oven to 325ºF and grease an 8x8 baking dish. Line with parchment paper and then grease the parchment. (see photos below)
2. In the bowl of your food processor, pulse the cassava flour, lemon zest, and sea salt a couple of times to mix.
3. Add the butter and pulse 8-10 times, or until the mixture is the texture of coarse crumbs.
4. Add the honey and egg white and turn it on for a few seconds, so the mixture just starts to come together. Scrape down the sides and turn on again, until the mixture comes together into a ball. (Alternately, if you don't have a food processor, you can cut in the butter with a pastry cutter and mix in the remaining ingredients by hand.)
5. Press the dough into the prepared pan, bringing the sides up about an inch.
6. Bake for 15 minutes, or until it’s just dry to the touch.
7. Meanwhile make the filling: In a large bowl, whisk together the filling ingredients.
8. Make sure the filling is well blended, and then pour the filling into the warm par-baked crust. Return to the oven for 20-25 minutes, until just set.
9. Allow to cool completely before using the parchment to pull it out of the pan. Cut as desired and dust with powdered sugar, if using.

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Cookie Crisp Cereal

recipe & photo: lilsipper

recipe & photo: lilsipper

Note from Otto's: This recipe from @lilsipper is delicious and not at all hard to make. It does take some time and patience though so I tend to do it while watching something on tv. That way my ADHD doesn't kick in ;p

Ingredients:
1 cup Otto's Cassava Flour
1/2 tsp baking soda
2 Tbsp coconut oil
1 Flax Egg (1 Tbsp flaxmeal + 3 Tbsp water)
1/2 cup water, room temp
2 Tbsp mini chocolate chips

Preparations:
1. Pre-heat oven to 350 F
2. Combine cassava flour and baking soda in a large bowl, then add coconut oil and flax egg. Mix well.
3.*Most will need to add a sweetener of choice (honey/maple syrup/coconut sugar/stevia, etc - but I didn't use any for me personally. Add 1 Tbsp at a time until preferred sweetness is achieved. Note from Otto's: We used maple syrup and it was delicious!
4. Add 1/2 cup water and with hands, kneed batter into a dough.
5. Optional - Cut each mini choc. chip in half (careful not to cut yourself!) then add them to your cookie dough. Kneed again with hands until choc. chips are well incorporated. Note from Otto's: We did not cut the mini chips in half, it still turned out great!
6. Line a baking sheet with parchment paper and roll tiny balls (no larger than the size of a penny when flattened) and place on cookie sheet. ~Press each down to flatten.
7. Bake for 10 minutes, then flip and continue baking for another 5 minutes (watch closely as they can burn quickly due to their size). Note from Otto's: We were too lazy to flip. Still turned out great! 
8. Let cool completely (cooling helps them "crisp up").
9. Pour over milk, add to ice cream, yogurt, or snack by the handful!
Makes approx. 130 Cookie Crisps!

Homestyle Gravy

photo credit: Michelle @backporchpaleo

photo credit: Michelle @backporchpaleo

Ingredients:

2 tbl grass fed butter, ghee or avocado oil*
2 tbls Otto’s Naturals Cassava flour
2 cups bone broth
½ tsp sea salt or to taste (we love Redmond Real Salt)
½ tsp of complimentary herbs (ie, thyme for chicken, rosemary for beef)
dash of garlic powder
pepper to taste

Process:

1. In a small saucepan over low heat, melt butter (or fat of choice) - add flour, whisk to combine. This is a basic roux, the base of so many yummy sauces. Simmer roux slowly until color begins to darken, whisking occasionally. Typically 4-5 minutes should do the trick, results may vary depending on your stove top, so keep an eye on it. You’re looking for a nice golden brown color! The longer you let the roux brown, the deeper flavor you will have...but keep in mind that if your heat is too hot, you can actually end up burning the roux and you’ll have a very “burnt” flavored gravy.
2. Once color is achieved, add bone broth and whisk until well combined and velvety. Adjust heat up just a bit and continuing whisking, gravy will thicken as it warms up.
3. From here, add the salt, accompanying herbs, garlic powder and pepper. Taste and adjust flavors as desired.

*pictured below:

  • A ~ made with avocado oil - simmered 6 minutes, darker color with a lighter flavor from the avocado oil
  • B ~ made with grass fed butter - simmered 6 minutes - dark color with rich flavor from the butter
  • bottom ~ also made with grass fed butter, simmered 4 minutes - lighter color with a milder flavor
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Grain Free Stuffing

photo/recipe credit: Annika Schimmer of 50 Shades of Avocado

photo/recipe credit: Annika Schimmer of 50 Shades of Avocado

Ingredients

2 tbps avocado oil
1/4 cup onion
1/2 stalk celery
1 clove garlic
2 cups bread cubes approx. 1/2 grain free french bread (recipe here)
1 tbsp parsely
1 small sprig rosemary
5 leafs sage
1 large sprig  thyme
1 cup chicken stock

Preparation

1. Make the bread the day before and let it sit outside on the counter to dry.
2. Cut bread into small cubes and place on a parchment paper lined baking sheet. Bake in the oven on 300 Degrees for 20 minutes or until completely dry.
3. Mince onion, garlic and celery. Mince rosemary, sage and thyme and set aside.
4. Heat 2 Tbsp avocado oil in a medium sized pot over medium heat. Fry onion garlic and celery for a couple of minutes until slightly browned. Reduce temperature to medium/low and add rosemary, sage and thyme. Fry for a couple of minutes and stir occasionally.
5. Add bread cubes followed by chicken stock and stir. Cook until all the liquid is soaked up by the bread cubes. If the bread cubes are too dry, add additional chicken stock.
6. Enjoy!

Original recipe can be found here: 50 Shades of Avocado

photo credit: Michelle @backporchpaleo

photo credit: Michelle @backporchpaleo

Paleo Pie Crust (video tutorial)

Back Porch Paleo has a great recipe for grain-free, paleo pie crust. Watch Michelle's video and check out the full recipe below!

Ingredients

  • 1 cup Otto’s Natural Cassava Flour
  • 2 tbl arrowroot flour + additional for dusting
  • ¼ tsp (opt) cinnamon
  • ¼ tsp Redmond Real Salt
  • ½ cup grass fed butter(can sub equal parts coconut oil, palm shortening or ghee for butter) let set at room temp for about 10 minutes, cut into about 1″ pieces
  • 1 lg egg (can sub flax seed egg) whisked
  • ¼ cup room temp water (this will vary)
  • 1 lg egg (can sub flax seed egg), whisked in separate bowl for egg wash 
  • 2 sheets of parchment paper

Directions

  1. For a cooked crust for a filled pie like lemon or fresh fruit, pre-heat oven to 400° and for filled crust, likely pre-heat oven to 350°
  2. Mix together, cassava flour, arrowroot, cinnamon (if using) & salt.
  3. Drop butter into bowl and using a pastry cutter, blend butter up into dry ingredients until all butter is incorporated, even and resembles coarse crumbs.
  4. Pour whisked egg into butter/flour mixture and work together with a wooden spoon until it again resembles a coarse kinda crumb mixture. Or if you need to, use your fingertips…sometimes this is just easier.
  5. Start by pouring in ¼ c of the water and work this into the crumb mixture, add more water a little at a time (up to a ½ c) until it’s the right consistency and isn’t too sticky…you should be able to touch it and not have dough stick to your fingers, so you can form it into a ball. I’ve used varying amounts, just can depend on the weather outside and the temp of your home. If you need to dust your fingers with some additional arrowroot to make it easier to work with, keep the bag handy.
  6. Lay down one sheet of parchment paper and dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then dust with more arrowroot or cassava flour. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.

    ⇒ For Cooked Crust: Roll out thin, you’ll want a quick bake on it, so try to get it to around ¼” – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Using the tines of a fork, poke holes on the bottom and around the sides of the crust to allow for steam to release during baking. I like to sprinkle mine with a bit of cinnamon and coconut sugar, but this is optional. Place in oven and bake for 10 minutes, remove from oven and brush the egg wash around the edge of the crust. This will give it a nice brown finish, but is also optional. Bake for another 10-12 minutes or until brown.

    ⇒ For Filled Crust: Roll out to just over ¼” or so – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Fill with whatever yumminess you’re using and bake. Depending on filling, you could bake from 45-60 minutes. After about 45 minutes, you may need to cover the edge of the pie crust to keep it from browning too much. 

photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

Chocolate Crazy Cake

photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

Chocolate Crazy Cake

Ingredients:

360 grams Otto's Cassava Flour (or 3 cups well sifted before measuring) 
2 cups maple sugar
1 teaspoon salt (we love Redmond Real Salt )
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
3/4 cup Primal Kitchen Foods avocado oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
2 cups cold water
frosting
1 cup organic, non-hydrogenated shortening
½ cup ghee
½ cup maple syrup
1-2 tablespoons cocoa powder

 

Process:

1. Whisk or sift flour, sugar, salt, soda, and cocoa together into a large bowl. 
2. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. 
3. Pour cold water over all, and stir well with fork. 
4. Pour into a 9x14 baking pan or two 8" round pans. 
I have not found it necessary to grease the pan. 
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until knife inserted comes out clean. Frost with your favorite icing. Ours is listed above, simply combine all ingredients in a bowl and whip with a hand mixer until light and fluffy! 

 

photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

Easy Cassava Flour Blender Waffles

photo by Fresh & Frank

photo by Fresh & Frank

We're in love with Laura Franklin's recipe for cassava flour waffles over at Fresh & Frank. She describes them as "nice and crispy on the outside and soft and a little nicely chewy on the inside." Plus, they're grain-free, dairy-free and paleo.  But perhaps the very best part about Laura's recipe is that it's quick and easy. Just put all your ingredients into a blender and you've got waffle batter!

Crispy Cassava Blender Waffles*
Makes about 10 standard square waffles

Ingredients

1 cup Otto’s Cassava Flour
1/2 tsp Himalayan salt
2 tsp baking powder
1/2 tsp cinnamon
1 ripe banana
2 organic eggs
1-2 tsp real vanilla extract
2 Tbsp organic virgin unrefined coconut oil
1.5 cups coconut or almond milk

Directions

  1. Preheat waffle iron.
  2. Take your blender and literally toss ALL the ingredients in.
  3. Blend all for about 30 seconds to 1 minute or until well mixed.
  4. Check batter; if it seems too thick still, add a splash more almond/coconut milk or water. You want it thick but still able to pour.
  5. Pour onto waffle iron. Depending on the integrity of your waffle iron, you may need to cook these twice to make sure the inside cooks through.
  6. Remove when crispy and golden brown on the outside. Top with desired ingredients. I made a wild blueberry compote for these. See recipe here.

*Recipe by Laura Franklin of Fresh & Frank.

EGG-FREE Chocolate Chip Cookies

This recipe is nothing short of a personal triumph for me. Plagued with cakey cookies for years I finally cracked the code (with heavy influence from Merit & Fork) for crispy on the outside, soft on the inside ‪‎paleo‬ perfection that just so happens to be ‪egg-free‬ and even ‪autoimmune protoco (AIP) compliant if you use carob instead of chocolate. Whaaaa??!!!  

Ingredients

1/2 cup Ghee (room temp) or butter (room temp) or shortening (room temp)
1/4 cup Maple Syrup
1/4 cup Coconut Sugar or Maple Sugar
1-1/2 tsp Vanilla
120 grams Otto's Cassava Flour
1 tbsp Grass-Fed Gelatin - Vital Proteins (green lid)
1/2 tsp Baking Soda
1/2 tsp salt
1/2 cup Enjoy Life Foods Chocolate Chips 

Directions

Preheat oven to 350°F

In a mixing bowl, whisk together flour, gelatin, baking soda & salt, set aside.

In a separate bowl, mix maple syrup, sugar of choice, and vanilla together and let sit for a minute or two to dissolve and hydrate.

Add Ghee (or butter or shortening) to the sugar slurry and mix well.

Add the flour mixture all at once to the wet ingredients and stir until dough forms. Fold in chocolate chips.

Form cookies by using a heaping tablespoon or cookie scoop for consistent sizing. Roll into a ball and then flatten a bit on your cookie sheet. 

NOTE: These will not spread it all if using Palm shortening, so flatten all the way to desired dimensions prior to baking. If using butter or ghee (our personal preference) they should flatten a little but you'll still want to give them a little pat down to help things along. Bake for 9 to 13 minutes (11 is perfect in our oven) on and ungreased and unlined cookie sheet and let cool before serving. They will be soft at first so let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool the rest of the way down. The gelatin will set the cookies up as they cool. 

Enjoy!

Chewy Gooey Cassava Brownies

Photo by Alanna Figueira at Planks, Love & Guacamole.

Photo by Alanna Figueira at Planks, Love & Guacamole.

Another wonderful recipe by Alanna Figueira over at Planks, Love & Guacamole

Servings: 10 brownies
Prep time: 15 mins
*Cook time: 45-50 mins *I've been notified by a few that their brownies are done in 30-40 mins, cooking time will vary based on pan and oven so please check starting at 30 mins!
Total time: 1 hour 

Ingredients

Melt:
1 cup chocolate chips
5 tbsp butter, ghee or coconut oil

Dry:
1 cup coconut sugar
1/4 cup cassava flour
2 tbsp unsweetened cocoa
1/4 tsp salt

Whisk:
2 eggs
1 tbsp vanilla extract

Preparation

Preheat oven to 350F and line an 8x11 baking dish with parchment paper.

Melt chocolate chips and butter in saucepan on low just until melted.

Combine dry ingredients in a large mixing bowl.

Whisk egg and vanilla in small bowl.

Add melted chocolate and eggs to large mixing bowl with dry ingredients.  Mix to form smooth batter.

Pour batter in parchment lined dish.  Bake in preheated oven 45-50 mins.  (*I've been notified by a few that their brownies are done in 30-40 mins, cooking time will vary based on pan and oven so please check starting at 30 mins!)

Allow to fully cool before cutting.

Otto's NY Style Pizza

Photo by Alana FIgueira of Planks Love & Guacamole

Photo by Alana FIgueira of Planks Love & Guacamole

We couldn't wait to share this grain-free pizza recipe by Alanna over at Planks, Love & Guacamole. Enjoy!

Serves: 4 (or 2 big eaters)
Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins (we think 11 is perfect)

Ingredients

Dry:
1 cup Otto's cassava flour
1 tbsp coconut flour
5 tbsp arrowroot flour
1 tsp salt
1 tsp garlic (optional) 
Wet:
1 egg
1/4 cup olive oil (We always use Kasandrinos Organic EVOO)

Yeast mix:
1/2 cup warm water (approx 105-110F)
1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
1 tbsp honey

Preparation

Prepare yeast mix.  In a small bowl, add warm water and honey.  Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad. 

Mix dry ingredients in large mixing bowl to combine. 

Lightly whisk eggs and olive oil together in a small bowl. 

Add egg mixture and activated yeast to the dry ingredients. 

Mix to form a dough ball.  Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.

Once dough has risen, preheat oven to 550F. Preheat pizza stone, baking sheet or metal pan to bake pizza on. *also bakes in a Hamikton Beech pizza oven for 15 mins

Place the dough on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.  

Place your toppings on the dough. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

Bake in the oven for 8-12 minutes (11 is best in our opinion) until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes. Allow more time if cooking at lower temperature.  

* Recipe by Alanna Figueira of Planks, Love & Guacamole.

Easy Peasy NO-YEAST Sandwich Bread

yeast free sandwich bread

Adapted from a wonderful recipe from Predominantly Paleo. See the original recipe here. (You may also like our nut-free Real Deal Grain Free Crusty French Bread recipe also found on this site.)

Ingredients

1 cup almond meal or cashew meal (make in food processor or buy)
1 cup sifted Otto’s Naturals Cassava Flour
1 teaspoon baking soda
1/4 cup olive oil. We always use Kasandrinos Organic EVOO
1 teaspoon apple cider vinegar
3 generous tbsps honey
6 eggs
1/2 teaspoon Redmond Real salt

Preparation            

Put dry ingredients in food processor and mix. Add wet ingredients and blend until creamy, it will be runnier than other homemade bread recipes.

Pour into greased loaf pan and bake in oven set to 350 till nice and brown..around 35-50 mins or so, depending on your oven. Top should be nice and brown.

Nut Butter Cookies

Ingredients

1 cup sifted Otto’s Cassava flour
½ cup organic evaporated cane sugar
½ cup brown sugar
¾ cup organic nut butter of choice, crunchy is our preference
½ cup butter, softened
1 egg
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon real salt

Preparation

Mix sugars, peanut butter, butter, and egg in large bowl with hand beater or in food processor.

Mix dry ingredients together and then stir in.  

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.

Bake 8 minutes on 375.  Closer to 7 mins if you like them soft like me and closer to 9 if you like them crunchy like my husband :) Cool 5 minutes.

French Crepes

These crepes can be filled with whatever you happen to have on hand. Sweet or Savory. Our favorite fillings are: fresh lemon or lime juice with sprinkled sugar and/or maple syrup; egg, ham and gruyere; spinach and feta. Another option we love is nut butter, bananas and honey. The possibilities are endless really. What are your favorite fillings?

Ingredients

1 cup sifted Otto’s Cassava flour
2 eggs
½ cup milk
½ cup water … you may need slightly more water/milk mixture to get a good thin consistency depending on how big your eggs are.
¼ teaspoon salt
2 tablespoons butter, melted

Preparation

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium heat (Not too hot!!). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with either sweet or savory fillings. 

Note: Don’t try to get fancy here and use all milk. Your batter will turn out too heavy.