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
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
- Preheat waffle iron.
- Take your blender and literally toss ALL the ingredients in.
- Blend all for about 30 seconds to 1 minute or until well mixed.
- 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.
- 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.
- 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.
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??!!!
1/2 cup Organic Palm Shortening (room temp) or Butter (room temp) or Ghee from OMGhee (room temp)
1/4 cup Maple Syrup
1/4 cup Coconut Sugar or Maple Sugar
1-1/2 tsp Vanilla
120g Otto's Cassava Flour
1 tbsp Grass-Fed Gelatin - Vital Proteins (green lid)
1/2 tsp Baking Soda
1/2 tsp salt plus more to finish (check out Hepp's Salt Co. Salt)
1/2 cup Enjoy Life Foods Chocolate Chunks
Preheat oven to 350°F
In a mixing bowl, whisk dry ingredients (except sugar & chocolate chips) together. In a separate bowl, mix shortening ( or butter, or Ghee), both sweeteners, and vanilla together. Add the flour mixture and stir until dough forms. Fold in chocolate chips and form cookies using a heaping teaspoon or cookie scoop for consistent sizing.
NOTE: These will not spread it all if using Palm, 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 when you remove them from the pan so take extra care not to smoosh them. The gelatin will set the cookies up as it cools.
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
1 cup chocolate chips
5 tbsp butter, ghee or coconut oil
1 cup coconut sugar
1/4 cup cassava flour
2 tbsp unsweetened cocoa
1/4 tsp salt
1 tbsp vanilla extract
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.
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)
1 cup Otto's cassava flour
1 tbsp coconut flour
5 tbsp arrowroot flour
1 tsp salt
1 tsp garlic (optional)
1/4 cup olive oil (We always use Kasandrinos Organic EVOO)
1/2 cup warm water (approx 105-110F)
1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
1 tbsp honey
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.
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.)
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
1/2 teaspoon Redmond Real salt
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.
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
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon real salt
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.
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?
1 cup sifted Otto’s Cassava flour
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
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.
This is one of those recipes that goes more by feel than exact ingredients. Increase or decrease garlic and salt by taste preference. I think rosemary or paprika would also work well here. We did garden green beans as a finger food appetizer and I felt like I was eating straight up junk food they were so addictive. I recommend double battering. Meaning, batter, fry, rebatter, refry, if you want a really good batter coverage. You can omit the egg and it will still work. It will just be a thinner coat of batter. You can also sub in beer or kombucha for the seltzer if you want to jazz things up a bit.
Here's what you'll need:
~1 cup Otto’s Cassava flour
~1 tsp garlic powder
~1 tsp real salt
enough seltzer to make batter consistency.
coconut oil for frying
1/2 cup Otto’s Cassava Flour
10 tablespoons coconut oil (unrefined!) or butter
1 ¼ cups sugar of choice
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
Mix oil, sugar, cocoa and salt in saucepan. Heat on low and stir constantly till no lumps are seen. Add vanilla and eggs and incorporate fully with a hand mixer. Mix in flour completely. Pour into greased and floured 8x8" pan and bake in preheated oven on 325 for approximately 30 minutes or until a toothpick comes out with dry crumbs. This recipe is actually much better the next day. For an alternate brownie recipe please see the Planks Love and Guacamole Brownies also featured on this site.
1 ½ cups Otto’s Cassava Flour
2 ¼ tsp baking powder
1 tsp real salt
~ 1 3/4 cups whole milk
2 tbsp olive oil (we prefer Kasandrinos Organic EVOO)
Mix dry ingredients together and incorporate wet ones. Let sit for at least 5 minutes. Batter will be slightly thicker than traditional pancake batter, but still pourable. Cook on medium heat for about a minute and a half per side. Pancake batter will bubble just like traditional ones. Since stovetop temps vary check to make sure the underside is done before flipping. It will take a little longer to cook than a traditional pancake would. Don't let your pan smoke or the outside will overcook before the inside is finished. Enjoy!
This is grain-free, nut-free, coconut-free, gluten-free (obviously) and has the crust and elasticity of the real thing. It can be shaped into a traditional baguette shape or enjoyed as sandwich bread if made in a regular loaf pan. You can also bake into hamburger buns by using mini springform pans. It's so versatile! And easy! Without further ado I present to you...
Real Deal Grain Free Crusty French Bread:
1/2 cup warm water (about 100-110 degrees)
2 tablespoons - maple syrup
1 package Red Star Quick Rise or Active Dry yeast
4 eggs - beaten (about 230g out of the shell)
1 1/3 cup (180g) Otto's Cassava Flour
1 1/3 cup (180g) Arrowroot flour
1 tsp salt (we use Redmond Real Salt)
4 tbsp butter
If using Quick Rise yeast: add directly to dry flour mixture below. If using Active Dry Yeast: Combine the warm water (about 100-110 degrees) and maple syrup together and then sprinkle yeast on top. Set aside to get frothy. When it has doubled it is ready. Should take about 20 minutes. If it stalls out pop it in your oven set to warm.
Sift or stir together Otto's Cassava Flour, arrowroot flour and salt. Add slices of butter to the flour mixture and incorporate until crumbs form. I usually do this with my hands.
Add beaten eggs, water, and maple syrup (or if using Active Dry yeast, add frothy yeast mixture) to flour mixture. Mix just until it all comes together well. You can use a Kitchen Aid, or a wooden spoon and a little elbow grease.
Let rest about 5 minutes if you can. It becomes a little easier to work with a few minutes in. Your batter will be sticky either way though. Flour your hands well to handle. When a thin layer of flour coats the outside of your dough it becomes way, way easier to work with. You can then split and place on a well-floured parchment and shape into a 2 baguettes (I prefer to bake in this baguette pan here: bit.ly/smallbaguettepan - I love it!) Slit the top 3 times lengthwise once safely in your baguette tin. If you don't have a baguette tin the loaf will spread out during baking and not keep the round baguette shape. It will still be tasty though!
Alternately, you can put it right into a greased and floured loaf pan (8x4 works great) for sandwich bread, or shape into a ball with a coating of flour on the outside to make a Boule/Country round loaf, or put in mini springform pans for crusty hamburger buns.
Remember to grease and flour your pans, whatever shape you choose, and dust with more flour.
Allow to rise, covered with a kitchen towel, in a warmish place for 20 minutes if using Quick Rise Yeast. If using Active Dry yeast allow it to rise for 40-45 minutes. Set a timer. In summer, if our air conditioner is blasting, we turn our oven on warm, let it heat up and then turn it off. Bread rises well in there. Usually the kitchen countertop is sufficient though. Don't let it rise too long otherwise it might fall during baking and/or have too many holes develop internally. (Don't worry though, it'll still taste good!)
Bake in a preheated oven set to 350-400. (I do 350 for sandwich bread and 400 for crustier baguette loaves.) 20-25 minutes if making baguettes, 30-35 minutes if making into a sandwich loaf) remove from oven when done and immediately take out of pan and allow to cool on a rack. If it stays in the loaf pan while it cools it will lose its nice crust and get soft. If that happens though pop back in the oven directly on oven rack for a few minutes to crust back up.
If you have leftovers that are stale, run your loaf briefly under some water and pop in a hot oven till the crust has crisped back up.
I figure a good place to start is at the beginning.
Hi! I'm Sadie. My husband John and I discovered our intolerances and sensitivities to grains shortly after we married in 2001. Not just to gluten, but to all grains. We're not celiac but we do end up bloated, uncomfortable, sometimes rashy, and several sizes bigger when we indulge. No thanks. Ok, real talk here . . . we are not perfect and there are times when an indulgence is worth it. Sometimes I just NEED a bag of peanut m&m’s, you know what I mean? In those moments the world is a safer place when I get them. ;)
Anyways, so we had this weird food thing all this time and the way we would deal with it was try to have fun with it. We tried to make it all about discovering new foods and new ways to eat old favorites. A great way to do that was to make a point of checking out every supermarket we could during our travels. Zimbabwe, Ireland, Honduras, Norway, France, to name a few highlights, all provided us with new ideas and fresh approaches. Visiting every ethnic market in our path while we're stateside is also something we enjoy doing together. We've shopped the African markets in Minneapolis, the Asian market in Middlesex, the Latin American markets in Bound Brook, and the Indian grocery stores in Journal Square.
We discovered so many fun things along the way. One of them was a cassava flour from Africa. It looked like traditional wheat flour, and baked (most of the time) like wheat flour. We were excited! But this flour also had a very sour, musty smell that definitely came out in the flavor of our finished products. And not in the wonderful, fragrant smell of sourdough bread way! We tried to spice things up a LOT to disguise it, but it was still there. The other draw back was that not enough of the peel was removed for a smooth, consistent texture in our baking. There was this dominant CRUNCH; like sand. It was still the closest thing to wheat that we ever came across though and we told all our gluten-free and grain-free friends about it (we found some along the way!). But the sour, musty taste and smell and gritty texture were deal breakers for most of the people to whom we gave the flour. And so began a search for cassava flour without those typical negative characteristics. We knew it was possible and we were set on finding it!
Our search ended in Brazil. Aside from being some of the most beautiful people on the planet, there is this tiny group of them that handle cassava like a BOSS. They turn out the most amazing, just-like-wheat product we have ever seen. It is meticulously handled and is just so different from every other cassava flour on the market that it blew us away. No sandy, gritty crunch and no fermented/musty taste or smell. It is light years beyond all the other cassava flours out there. Truly the highest quality available anywhere.
It is this amazing flour that we proudly and excitedly offer to you. If you have tried cassava flour before and were underwhelmed, we get it. And cordially invite you to try ours and taste the difference for yourself. If you have never tried cassava flour, or never even HEARD about it before, then we are doubly excited to introduce it to you. We hope you love it as much as we do.