Who knew that yuca root could be so versatile? I’ve adapted my AIP yuca flatbread recipe and made mouth watering AIP rosemary yuca crackers for you to try. These are super delish!
This is my second attempt at coming up with a recipe for rosemary yuca crackers.
The first crackers were puffed up, a lovely light brown and looked adorable. Photo below of the cutest miniature pitas ever … stuffed with tuna or chicken … yum. They tasted amazing right out of the oven but …. the next day you might break a tooth trying to eat them. Arghhh.
Back to the drawing board. This time I added cassava flour so no puffed up, proud as punch pitas, instead they are flat and maybe slightly boring (?) but oh so crunchy and tasty. Try avocado slices with a drizzle of my easy anchovy salad dressing on top of these little gems. I would like to tell you that I tried them this way but someone else ate them all up before I had a chance … read spouse, husband, food machine.
These take a bit of time but are so worth it.
- peel and chop the yuca root
- soak in water for 24 hours, then drain
- cover with water and cook until soft
- drain and transfer to a food processor
- add oil and spices
- process until mixed
- add cassava flour and mix again
- roll small pieces of dough into balls
- roll again in cassava flour
- press flat and bake
Save time when making rosemary yuca crackers:
- peel and soak a largish quantity of yuca roots, cook until soft then drain and measure out in quantities of 3 and 4 firmly packed cups of cooked and mashed yuca. Throw each lot into a freezer bag and then you have the cooked root ready to go so that you too can make these wonderful rosemary yuca crackers or my oven baked yuca flatbread anytime you like.
Note: a soon as these crackers are cool they should be stored in a bag in the freezer so as to retain their crunchiness. They will thaw out in no time.
A warning: I always soak the yuca chunks in water for 24 hours to eliminate most of the cyanide like substances found in yuca (also found in apples). Baking will remove the rest of these compounds.
These super delicious.crunchy crackers are made from cooked yuca root and cassava flour and are flavored with rosemary, onion and garlic. Amazingly yummy!
30 minPrep Time
30 minCook Time
1 hrTotal Time
One medium large yuca root to give 3 cups firmly packed cooked and mashed yuca
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh rosemary (minced)
1 teaspoon salt (Himalayan sea salt if possible)
1/3 cup nutritional yeast
1/3 cup olive oil
1 cup cassava flour
Peel and chop a medium to large yuca root.
Cover with water and soak overnight, draining and replacing the water once or twice.
Cover the pre-soaked chunks of yuca with water, add salt and bring to a boil.
Turn the heat down to a simmer and cook until fork tender (15 minutes or so).
Add cooked, mashed yuca to a food processor.
Add spices, salt and nutritional yeast and process until combined.
Add olive oil and process until incorporated.
Add 1/4 cup cassava flour at a time, processing after each addition, until you have a soft dough.
Preheat oven to 350 degrees F.
Lightly oil a cookie sheet.
Roll small pieces of dough into balls about 3/4 to one inch across.
Roll in cassava flour and place each ball on a cookie sheet with enough space between so that you can flatten them.
Bake for 25 to 30 minutes until they look toasted and the middle is cooked through.
1. prepare yuca ahead of time and store pre-measured in the freezer.
2. prep time doesn't include peeling, soaking, cooking and mashing the root.
3. the dough does need to be soft, not sticky and just holding its shape.
4. press the rolled balls with a flat bottomed implement; place a piece of parchment paper between the dough and whatever you use to press them.
5. Important! As soon as these crackers are cool, pop them into a bag and stick them in the freezer. They will thaw in no time and retain their crunchiness.
See this recipe on Phoenix Helix Roundtable #123