AIP Cassava ‘Cheese’ Crackers
If you miss cheesy crackers, then you’ve got to try these AIP Cassava ‘Cheese’ Crackers. They look and taste like a grown-up version of the real thing. They’re so good that it’s hard not to eat the entire batch at one time! This recipe fits the Whole30, Paleo and AIP diets.
Servings: 54 crackers
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.
- 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.
Serving: 1cracker | Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg