These AIP Cassava ‘Cheese’ Crackers are the crunchy, cheesy snack that you’ve been missing. It’s the perfect AIP snack for kids!
Do Cheez it’s have gluten?
Absolutely! They also have vegetable oil and dairy, none of which are AIP friendly.
Are simple mills crackers AIP?
Simple Mills are a great gluten free and Paleo option, but they aren’t AIP compliant. They contain seeds, nuts and in some cases nightshade or other otherwise healthy ingredients that just aren’t allowed during the elimination phase.
Are cassava crackers gluten free?
This recipe is gluten free. In fact, they go way beyond that and are totally AIP compliant.
How to make AIP Cassava ‘Cheese’ Crackers
1. 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.
2. 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.
3. 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.
4. 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.
5. Then place the baking sheet into the oven for 12 minutes. Once they have finished, let cool slightly before eating.
If you like this recipe, check out these other cassava bread recipes that are totally AIP compliant
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AIP Cassava ‘Cheese’ Crackers
Equipment
- Baking Sheet
- Rolling Pin
- Parchment Paper
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 Non-Fortified Nutritional Yeast
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/8 teaspoon Ground Turmeric
- 3/4 cup Coconut Milk
- 1/4 cup Coconut Oil plus additional
- 2 tablespoons Gelatin
- 1/4 cup Boiling Water
- Malden Sea Salt
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
- If you make this too thick or uneven, it may end up being slightly chewy.
- Don’t use mashed sweet potato instead of a sweet potato flour. It will be too chewy and won’t be crisp like a cracker.
- You’re going to sacrifice the edges as they are going to be crisper than the inside crackers.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
I'm having trouble finding sweet potato flour. I did find sweet potato starch in an Asian grocery store. Are they interchangeable? I searched online and think they are not, since the starch is pure white starch and the flour contains fiber. Can you recommend a brand and source for the one you use, please?
Sweet potato starch flour is not the same as sweet potato flour. I used dried and ground sweet potato so it's an orange color. Here's another sweet potato flour option. It doesn't look like this flour is orange though. https://bit.ly/3PH6se3
I like how these turned out! I doubled the recipe, used agar agar instead of gelatin, added extra water, then added 2 tbsp of alaria flakes, then halved the dough and added 2 tsp rosemary to one half, leaving the other half plain. I pizza-wheel cut one sheet pan into longer Finn crisp-size planks instead of 1" crackers, so I could use them as mini sandwich breads. I baked them at a lower temp for longer and they came out soft set and chewy, so not crisp and crunchy, and that works great for very thin but hold-together sandwich bread slices.
Oh wow! You created a whole new recipe!
Hi would it be OK to use tigernut milk instead of coconut milk? Can olive or avocado oil be used instead of coconut oil?
Thank you
I think you could use tigernut milk instead of coconut milk. I also think you could use avocado oil instead of coconut oil. Olive oil may give add a flavor that doesn't really go well. I haven't tried these substitutes so I'm not sure how it will turn out or taste.But if you have a problem with coconut, it's worth a try! Good luck and let me know if it works.
Great flavor! Maybe I'm triggered by the word "sacrifice," with everything I've given up lately while being on AIP, ha! But I wasn't willing to sacrifice the crackers along the edge. I covered the edges with aluminum foil halfway through baking and found that sufficiently protected them from burning 🙂
That's a great tip! Thanks for sharing. I'm glad you enjoyed this recipe.
These really surprised me! I think they taste pretty cheesy for being only AIP ingredients. And the smell while baking them is delightfully cheesy. They remind me of a low-fat version of cheezits, a slightly more mild flavor than something you’d find in a store bought brand but still distinctly cheese flavored. I made the mistake of not rolling my dough thin enough (mostly because I’m new at baking) but the outside crackers, which were thinner, were perfectly crispy after 12 mins. I enjoyed these a lot and will definitely be making them as a snack quite often.
Yeah! I'm so glad you are a fan. Thanks for sharing your review.