AIP Cassava ‘Cheese’ Crackers
User Reviews
5
AIP Cassava ‘Cheese’ Crackers
Description
These AIP Cassava ‘Cheese’ Crackers combine diverse flours including tapioca, cassava, coconut, and sweet potato to create a dough that crisps when baked. Nutritional yeast adds a savory, cheese-like flavor without dairy. Ground turmeric, garlic powder, and onion powder contribute mild seasoning, while gelatin in hot water acts as a binder with coconut oil and milk. The dough is spread thin between parchment, cut into 1-inch squares, and salted on top before baking at a high temperature.
The crackers bake quickly, requiring attention to thickness to avoid chewiness. Edges become crisper than the center, so uniform rolling helps crunchiness throughout. The crackers offer a gluten-free, grain-free snack option for those avoiding dairy and certain allergens, delivering a savory crunch that can complement dips or be enjoyed plain.
These crackers require precise flour choices and thickness control, as substitutions or uneven rolling may affect the texture and crispness. The recipe cautions against using mashed sweet potatoes instead of sweet potato flour, which would make the crackers chewy instead of crisp.
Ingredients
- 1/2 cup tapioca flour
- 1/4 cup cassava flour
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 1/2 cup sweet potato flour
- 1/2 cup nutritional yeast non-fortified
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon Turmeric ground
- 3/4 cup coconut milk
- 1/4 cup coconut oil plus additional
- 2 tablespoons gelatin
- 1/4 cup water boiling
- sea salt Malden brand
Instructions
- Preheat oven to 450 degrees. Combine tapioca flour, cassava flour, coconut flour, sea salt, sweet potato flour, nutritional yeast, garlic powder, onion powder and ground turmeric in a large bowl.
- Add in coconut oil and coconut milk. Whisk in the gelatin to the boiling water to create the gelatin egg then pour into the bowl. Mix until thoroughly until combined. The dough should hold together without being too sticky.
- Layout a sheet of parchment paper on the baking sheet. Lightly oil the paper with coconut oil. Place the dough on the paper and then cut another sheet of parchment to lay on top. Using a rolling pin, evenly flatten the mixture until it is about 1/8-1/4 inch thick.
- Remove and throw away the top layer of parchment paper. Using a pastry cutter or knife, cut the crackers into 1 inch square pieces. Then sprinkle Malden sea salt on top.
- Then place the baking sheet into the oven for 12 minutes. Once they have finished, let cool slightly before eating.
Notes
- Roll dough evenly and thinly; irregular thickness or too thick pieces can result in chewy crackers.
- Do not substitute mashed sweet potato for sweet potato flour, as it affects crunchiness adversely.
- Expect edges of crackers to be crisper than the center, as is typical when baking thin crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 54crackers
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 1cracker | |
| Calories | 25kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Sodium | 24mg | 1% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
