I’ve been experimenting (what else is new – it must be the pharmacist in me that likes to mix up concoctions, be they recipes for food or creams or cleaners). Anyway, I’ve been experimenting with yuca to make an AIP oven baked yuca flatbread.
Some sites refer to the whole plant as cassava and only call the root of this plant yuca. There seems to be a lot of confusion out there about the various terms: I’ve stuck to cassava for the plant and yuca for the root.
So, back to the experiment. I found a recipe for a grilled yuca flatbread at beyondthebite4life.com which sounded delicious but, knowing me and my BBQ, I could only picture mine turning out a bit on the black side. It took a bit of time, but I now have an AIP oven baked yuca flatbread version of this recipe.
Soaking the root before making AIP oven baked yuca flatbread
Warning: there is conflicting advice out there about safely preparing yuca for eating . I think that it is best to err on the side of caution so I recommend preparing yuca for cooking by peeling, cutting in chunks and then soaking in water for 24 hours. Drain, rinse and drain again to make sure that most of the cyanide like components are eliminated. Baking the flatbread should then eliminate the remainder. If cyanide sounds scary remember that the same compound is found in apples … who knew?
Yuca is a bit harder to peel than some roots but this is where the majority of the cyanide is so peel carefully. See theroastedroot.net for a great photo explanation of peeling and cutting yuca into chunks as well as lovely photos of this less than glamorous looking root.
Dust the dough with cassava flour
I used my homemade cassava flour to dust the dough as I was patting it out. It worked really well … other times I had tried to pat the sticky dough with only my hands … what a mess!
Food to Heal Ourselves
Delicious oven baked flatbread which is appealing to anyone, on the autoimmune protocol or not.
30 minPrep Time
1 hr, 35 Cook Time
2 hr, 5 Total Time
2 pounds cooked yuca root (half of one LARGE root or one whole medium root = about 4 firmly packed cups cooked yuca)
1/2 cup olive oil
1/2 red onion minced
2 large cloves garlic minced
3/4 teaspoon salt
4 large cloves garlic, peeled
8 medium green onions, chopped
Peel the yuca and cut into chunks. Then soak for 24 hours in water, replacing the water once or twice in this 24 hour period. At the end of the soaking period, drain the yuca, rinse and drain again.
Put the chunks of yuca into a large pot and cover with water.
Add 1 teaspoon salt and bring to a boil.
Turn down the heat and simmer until fork tender (15 minutes or so).
Drain the yuca and allow to cool somewhat.
Put the cooked yuca, olive oil, minced onion, garlic and salt into the food processor and process with an S-Shaped blade until everything comes together in a sticky dough.
Preheat oven to 350 degrees F.
Line two pizza pans with parchment paper but have the sides of the paper extend about 3-4 inches over either side of the pan.
Place half the dough on each pan and dust the dough with cassava flour before patting down. Add more flour if necessary.
Pat dough into shape on the pans to a thickness of about a 1/4 inch.
Bake for 45 minutes, remove from oven. Using the extended edges of the parchment paper take the flatbread off the pan and slide it back onto the oven rack.
Bake for another 30 minutes or so and then remove from the oven.
At this stage you may find that the bread has puffed up. Just press down with a cloth to remove the air pockets.
In a mini food processor or similar gadget, process the green onions and garlic until minced..
Spread half the mixture on top of each flatbread crust.
Return to the oven and bake for another 20-30 minutes.
Have you used yuca? I’d love to hear about your experience with this nutritious root so leave a comment or email me!
As seen on Phoenix Helix Recipe Roundtable #154.