Breads · Savory

Cassava Pizza Crust – AIP

cassava bread loaf

Let’s talk Cassava. My previous post was on Cassava Flatbread. After making this recipe for the second time this week, I felt it was owed a second salute. The recipe for this pizza is exactly the same. No new ingredients, however, I wanted to touch on just how versatile and incredible the Yuka root is (where we get cassava flour) and what dreamy foods you can create with it!

Look at that pizza crust. It is absolutely perfect.

cassava bread loaf 3

Its Gluten Free, Egg Free, Dairy Free, Paleo and AIP compliant, Coconut Free and Fat Free all without taking away from any of the pleasures of a perfectly chewy, stable and dependable pizza crust.

Again, with Cassava, I prefer the cook ahead of time method. Like the glass of wine you will enjoy with this bread (speaking from experience here), it becomes better with age. I enjoy it best once refrigerated. Now that doesn’t mean you cant have a warm piece of bread. Throw a slice in the toaster and lather with your favorite spread, dip it in olive oil and herbs, slice up some raw goats or sheeps cheese on top, maybe add a fresh tomato from the garden, dip in hummus, the possibilities are literally endless! This bread is the perfect vessel for any and all of your culinary creations!

Its practically begging to be utilized.

cassava bread loaf 2

This blog post just keeps on getting better and better (like the said wine and bread above) do you know why? Because this recipe took all of 3 minutes for me to whip up. Less than that actually. With only a handful of ingredients (recipe posted again bellow) it will become a staple in your GF kitchen, I guarantee it!

Some benefits of Cassava flour (not to be confused with tapioca – the starch derived from the Yuka root) are its low Glycemic Index, resulting in the ability to stabilize your blood sugar. This comes in handy for Diabetics or those sensitive to insulin spikes and sugar crashes. It also has saponins, chemical compounds found in many diverse plant species, that can soothe inflammation and balance out your gut microbiology. Cassava contains resistant starch, which is crucial in feeding your good gut bacteria, acting as a prebiotic in your gut. Cassava also contains many B Vitamins, including folate and thiamin as well as minerals such as Iron, Magnesium and Potassium.

Cassava flour is a higher caloric Tuber, I believe to be the highest out there that we know of. Something to take into consideration when you sit down to your family pizza – portion control is still wise and your advantage.

*Note, the Yuka root does contain a toxic compound called linamarin, which can be poisonous if consumed RAW. So please dont sit down to an uncooked Yuka root and eat it like a carrot – cook it first!

I hope you’re inspired to try out this incredible Tuber if you haven’t already. And if you have, I hope your double inspired to get in that kitchen and see what you can do with it!

Bon Appetit!

  • 2 cups Cassava Flour
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 40 grams Beef Gelatin (4 scoops of Vital proteins)
  • 1 TBSP Apple Cider Vinegar
  • 1 1/2 cups Water

Pre-heat your oven to 400 degrees. I let my stone pan pre-heat in the oven to activate the ”not stick”. It adds a beautiful textured bottom to your bread, sealing the bottom instantly. If you dont have a seasoned stone pan, I’d suggest using parchment paper on a cookie sheet, or 9×13” pan.

In a bowl, combine the Cassava Flour, Salt, Baking Soda, Baking Powder gelatin and mix well. Add the water and vinegar.

Evenly distribute the dough into whatever shape/size pan you’re going for. You can use this for a pizza crust, sandwich bread (baked in a single layer on a cookie sheet) or a cake pan to make a tortilla, even in a muffin tin to make mini English muffins!

The thickness of your dough will determine how long it should cook. I’d say at least 30 minutes for a 1 inch thick dough and an additional 10 minutes for every 1/2 inch. You’re looking for golden brown, and cassava is difficult to over bake. When removed from the oven, separate the edges of the dough from the sides of the pan, or if you used the parchment paper method, remove from the pan and allow to cool on a wire rack.

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Breads · Savory

AIP Cassava Flatbread

 

Cassava bread

*Recipe has seen revision. I have omitted the Applesauce and found a texture lending itself much more to a chewy flatbread. Of course, you may try it either way.*

We are a few months into building our home, doing most of the labor ourselves. Making time for new recipes and kitchen experiments has been put on the back burner. But this recipe deserves to have some time devoted to it! I am extra enthusiastic about this recipe, because I normally dont get to partake in the treats I post on my blog, due to extra sensitivities and allergies. I am working through reintroductions, and I recently and successfully reintroduced the Cassava root. Happy dance!!

Cassava flatbread. Its chewy, salty, and actually fat free. Not that I’m at all against fat! I’ve been experimenting with separating my macros lately, this recipe was created to fall into a carb meal. The added salt and the chewiness of the bread takes me back to the days of sprouted and sourdough breads, an indulgence in the finest of what food has to offer. A gluten free diet does not have to be void of flavor, texture or tradition. A chewy piece of bread is truly my love language.

Let’s dig in.

 

  • 2 cups Cassava Flour
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 40 grams Beef Gelatin (4 scoops of Vital proteins)
  • 1 TBSP Apple Cider Vinegar
  • 1 1/2 cups Water

 

*The original recipe called for 1 cup of applesauce added. Try it both ways, and see which your family prefers! We prefer it without. 🙂
Pre-heat your oven to 400 degrees. I let my stone pan pre-heat in the oven to activate the ”not stick”. It adds a beautiful textured bottom to your bread, sealing the bottom instantly. If you dont have a seasoned stone pan, I’d suggest using parchment paper on a cookie sheet, or 9×13” pan.

In a bowl, combine the Cassava Flour, Salt, Baking Soda, Baking Powder, gelatin and mix well. Add the water and vinegar (And applesauce here if included).

Evenly distribute the dough into whatever shape/size pan you’re going for. You can use this for a pizza crust, sandwich bread (baked in a single layer on a cookie sheet) or a cake pan to make a tortilla, even in a muffin tin to make mini English muffins!

The thickness of your dough will determine how long it should cook. I’d say at least 30 minutes for a 1 inch thick dough and an additional 10 minutes for every 1/2 inch. You’re looking for golden brown, and cassava is difficult to over bake. When removed from the oven, separate the edges of the dough from the sides of the pan, or if you used the parchment paper method, remove from the pan and allow to cool on a wire rack.

Fresh out of the oven, this bread will be gummy. The Cassava root has this quality to it, add the binding agent of the gelatin and applesauce it may seem under baked. These qualities are what allow this bread when cooled, to offer the traditional texture of glutinous bread. Cassava Flatbread is especially good once its cooled, and refrigerated. I appreciate this, because most breads you have to gobble up right away to enjoy the yummy chewy texture before they harden. Not so with this recipe, it gets better as the days go by! As long as you can make it last that long.

Savory

Slow Roasted Lamb Shanks + Tips

Lamb

 

If you’re cooking for flavor, I believe time is your greatest advocate. I know a lot of people are getting into pressure cookers, or insta-pots, but there is something about the traditional way of cooking that won’t disappoint. Utilize time and allow simple ingredients to infuse your food, building upon itself minute after minute, hour after hour, incredible flavor.

Here are my tips for effortlessly adding tons of flavor and tenderness to your choice of protein. Let time do all the work!

  • Marinade in vinegar. This actually begins the ”cooking” process. No at this point your choice of protein is not in an oven, but by marinating your meat in vinegar, the digestive or breaking down process begins. The vinegar softens and tenderizes the meat without the risk of overcooking. This works wonders if you find yourself with a particularly tough cut of meat, but dont want to heat up the oven for 12 hours and end up with jerky.

 

  • Salt well in advance. This rule does not apply to all choices of protein. Chicken and Lamb do really well salted ahead of time where as steak and pork render more tender of a product when salted just before cooking. The salt on your lamb shanks will allow for your meat to retain moisture, the same way your body reacts to lots of salt by water retention, resulting in a melt in your mouth experience!

 

  • Braise or broil before beginning the slow cook. You want to ensure that all the delicious flavor you’ve worked so hard to culminate in your meat stays there. By braising or broiling the meat before it begins to cook, you will seal in the salt and vinegar, allowing them to work for your advantage during the cooking process.

 

  • Let your meat rest. The point of this is to allow the meat to cool down, so it can retain the liquid that is in the meat. When slicing into a hot piece of protein, you will notice the juices from that meat pouring out onto the surface of your block. That is because meat struggles to hold onto moisture at that temperature. By allowing your protein to cool, it will be able to maintain the moisture that got heated during the cooking process, resulting in a much more juicy product.

 

For this particular recipe:

  • Marinade the lamb shanks for 8 hours in Red Wine Vinegar and Salt. Adding herbs/seasonings at this time is also appropriate. (Thyme, Rosemary, Mustard, Harissa, Cumin to name a few.)
  • Broil the lamb at 450 degrees for about 15 minutes.
  • Turn the oven down to 300 degrees and cook covered for 3 hours. Be sure to keep some liquid in the pan to ensure the legs dont dry out. You can use additional vinegar here, or bone broth to infuse more flavor.
  • Let the lamb rest for 15 minutes before slicing.
Savory

AIP Parsnip fries

French Fries

 

Its grilling season, and nothing completes an AIP salad and grilled protein like these parsnip fries. So easy, and actually preferred over potato fries by every single person I’ve made these for – you’ll be running back to the farmers market every week just to pick up parsnips.

Parsnips support your body in the way of a high fiber content, magnesium, folate and potassium. So important to get those minerals and nutrients through food, daily. And how delightful in the form of a baked, greasy, salty vegetable!

  • 2-3 Medium Parsnips
  • 4 tbsp Avocado Oil
  • 1 tsp Himalayan

Preheat oven to 400 degrees. Chop your parsnips into similar sized sticks. Place your parsnips on a sheet pan, drizzle with oil and stir as to incorroporate all of the oil. Sprinkle with salt. You of course may add whatever herbs spices your heart desires.

Bake for 30-45 minutes based on how thick you cut your parsnips. Bring the temperature up to 500 and broil for 5-10 minutes, depending on how crispy you like your fries. We like ours on the crispy side!

Sweet

AIP Fudge Sauce

For when you just need a quick pick me up. A little extra zaz to add to your AIP shortcake cookies, a ganache for your cake or brownies, or a romantic fondue for your and your better half. This is an effortless, quick and affordable way to feel a little bit more human while complying with an AIP lifestyle.

 

AIP Fudge Sauce

 

 

In a saucepan, melt your palm shortening, honey, water, carob and salt. Once combined, whisk in your gelatin. You’re done! How easy was that?

2 tablespoons of Carob Powder has 42mg of Calcium, without containing oxalates, a compound that can reduce your ability to absorb the Calcium you do get. Like Cacao, Carob also provides you with antioxidants and fiber all without the caffeine! Its much sweeter than Cacao, not offering much bitterness – a great addition to any bakers kitchen!

If you have successfully reintroduced chocolate, I recommend that for this recipe. By using truly Raw Cacao, you will be adding a quality source of Magnesium to your diet, getting 40 mg in just one tablespoon of Cacao powder. 60% of Americans are depleted in this very important mineral and its one you’ll find your body needing more of on an AIP diet. Magnesium promotes sleep, relieves stress on your muscles, aids in regularity and can soothe painful PMS. That’s why us girls need our chocolate!

*If you do use Cacao, omit the water, and use a 1/2 cup serving of honey.

Sweet

AIP Rhubarb Marmalade

Rhubarb Marmalade

Rhubarb is in season, and I have begun my rounds with Rhubarb Marmalade. Tart and smooth you’ll have every reason to whip up your favorite AIP bread to join in on the festivities!

One serving of Rhubarb provides you with nearly 50% of your daily recommended amount of Vitamin K. Vitamin K is essential for proper bone health, can aid in PMS, fights against cancer and reduce stress causing inflammation. Vitamin K can strengthen your immune system and promote healthy skin! Because Vitamin K is a fat soluble vitamin, be sure to accompany any Vitamin K rich food with a healthy fat to act as a carrier and assure proper absorption.
Rhubarb is also high in anti-oxidants and because of its high fiber content, is very effective at combating digestive discomfort.

I had a fresh batch of my All Purpose AIP bread come out of the oven, and couldn’t help but lather it up with some of the Marmalade still warm off the stovetop! You can find the recipe for the bread here.

Multi Marmalade

So lets get to it. You cant get much simpler than marmalade. I’m not sure why people buy it from the store. With all the added junk thats in it, you’re usually not even getting any real fruit!

  • 5 Stalks of Rhubarb
  • 1/2 cup Water
  • 2 tbsp Honey
  • 1 tsp Backstrap Molasses (optional)
  • 1 tsp Cinnamon (optional)
  • 1/4 tsp salt
  • 1 tbsp Beef Gelatin

My family doesn’t eat many sweets, so the 2 tbsp of honey was adequately sweet for us. You may find you’d like to add a touch more.

Dice your rhubarb. In a saucepan, add your rhubarb, water, honey, molasses, cinnamon and salt. Let it simmer with the lid on for about an hour. Your rhubarb will be done when you can take a whisk to it, and purée it on the stovetop. Once cooked, and puréed, stir in your gelatin, slowly. Once you’ve achieved a uniform texture, pour it into your jar and let it cool. Once the marmalade has cooled, the gelatin will act as your binder and solidify it into spreadable summertime!

Savory · Sweet

All Purpose AIP Flatbread

 

multi purpose bread

 

Batch cooking is essential to most following an AIP diet, and very worthwhile for all. Its also helpful when batch cooking, to create something versatile. Thats what inspired this recipe. I aimed for a simple bread that I could use for anything and everything. From hamburger buns, to flatbread, even a pizza base, this all purpose dough can perform it. Fresh out of the oven, it reminded me a lot of cornbread. Because of the tigernuts, the bread does come out more on the sweet side, but by simply omitting the blackstrap molassas, it definitely works as savory as well!

Its quick, easy, and you’ll find you probabably always have all the ingredients on hand. And did I mention, Its COCONUT FREE? I wanted to avoid coconut, and cassava as it seems those two ingredients are in everything AIP and broaden my use for tigernuts.

Tigernuts are not actually nuts, but tubers that grow in the soil under the grounds surface. Noted as the most nutritionally dense tuber in the world, they offer a plentiful source of amino acids, vitamins C and E, magnesium, potassium and are 33% fiber! Originating in Ancient Egypt, but also playing a vital role in Africa and Europe, these little bulbs have sustained generations for thousands of years.

 

Multi Marmalade

 

I recently made a batch of fresh Rhubarb Marmalade and tried it out on a slice of this bread. What a treat to enjoy while sipping a cup of chamomile tea outside in the evening! You can find the Marmalade recipe Here.

 

 

Pre- Heat your oven to 400 degrees. In a high speed blender or food processor, grind your tigernuts. Add all your dry ingredients to a large bowl and mix. Add your oil, vinegar and molasses and stir until combined. At this point it will look crumbly, dont be afraid to get your hands in and mix it well! Once uniform, begin adding the hot water about 1/4 cup at a time. When all the water is added, your dough is complete!

At this point, you may shape the dough for your particular use. Hamburger buns, biscuits, wraps, get creative! This particular time, I chose to spread it out onto a cookie sheet over some parchment paper. I used a spatula to pat down the dough to achieve a flat top. I also separated the dough from the sides of the pan slightly, so the edges would be straight.

Bake at 400 degrees for 15 minutes.

I would love to hear how else you choose to use this recipe in your kitchen. Don’t shy away from commenting!

Savory

Pulled Chicken Gizzards

gizzards

Pulled chicken gizzards. That’s right, not pulled pork, pulled gizzards. And these babies are glistening with fat and flavor! Today we’re going somewhere a little different. Organ meats are some of the most nutritionally dense foods you can eat. They have some of the highest concentration of your B vitamins, and your fat soluble vitamins A, D, E and K. Organ meats also contain elevated amonuts of minerals such as phosphorus, iron, copper, magnesium, iodine, calcium, potassium, sodium, selenium, zinc and manganese as well as essential amino acids.

Today, I’m working with chicken gizzards from a farm just a few miles from my house, you cant get more fresh than that! They were frozen, so I thawed them over night. Working with thawed meat allows for so much more flavor. Another important tool to implement with organ meats, or any tough meat for that matter, is to marinate it in vinegar. That will begin the break down, or ‘digestion’ process if you will – lending in a softer much more tender result. Helpful for those who have a tough time digesting protein. Its a beautifully effortless process!

The basic breakdown to achieve tender, flavorful, juicy, salty and fatty chicken gizzards that will have even your two year old begging for more? Here are my suggestions:

-Thaw completely overnight.
-Clean organ to its specified requirements
-Marinate In Apple Cider Vinegar and salt for at least 4 hours up to 24 hours. You dont need to cover the meat in vinegar, simply disperse it over the meat evenly. The vinegar will add SO much flavor to the meat. Tenderizing it and pulling out all its natural juices. You can add other seasonings here too. I kept it simple to start.
-Braise the meat. I began the braise with a few tbsp of red palm fruit oil. Once the initial frying was done, I added my flavor. Bone broth, or water if you have a histamine sensitivity, or an issue with SIBO/Candida. Chicken gizzards are fatty, but we like fat in our house so I added an additional 1/2 cup of butter (It was 3 lbs of gizzards) and my seasonings. You can season with whatever you want. I chose to go with Salt, Rosemary, Thyme, Majorium, Oregano, Parsley, Garlic and Onion. After an hour or two, it should be soft enough to pull. You can continue to let it cook as long as you’d like – keeping in mind to replace any broth/water lost through steam. You dont want your meat to dry out!

Now to go make some tortillas and some homemade quac. 🙂

Sweet

AIP Pastry

pastry

Rainy days are for making pastry, mostly so that your tea will have something to accompany it. Yes, that is how I’m justifying these. Flaky, buttery and AIP compliant! You wont feel like you’re missing out on anything.

For the frosting, I made coconut mana. You can find that process here.

Preheat oven to 425. Pulse cassava, honey, gelatin, salt and oil in a food processor, bledner or by hand. Add in the water until your dough forms.

Roll out onto a floured surface. You may have to work the dough a little bit, it is very forgiving. Cut desired shapes and place on a parchment paper lined baking sheet. Fill, and top. Seal the sides with your fingers. You can leave them like that, or use a fork to line the edges. Bake for about 15 minutes, or until golden brown!

Allow to cool for a few minutes, and then they’re frostable. Heat up a little coconut mana and drizzle it over the pastry.
These are SO yummy, and wont last long. But if you find yourself having to store them, place them in a container you can seal, and keep in the fridge.

Sweet

Coconut Butter

coconut butter

Coconut butter. Could I ever say enough about this stuff? One incredible ingredient. Coconut is packed full of fiber, vitamins, calcium, magnesium and potassium. It offers amino acids and electrolytes, as well as plenty of the good fats -the perfect brain food! It aids in digestion and absorption of nutrients. It’s all the ‘anti’s’ as well: Anti-fugal, viral, bacterial and parasitical! I could go on and on.

You can buy coconut butter at the store, but its expensive (especially when you eat it by the tablespoon.) and so incredibly easy to make! All you need are coconut shreds and a blender/food processor.

Add your coconut to your blender and turn up to the highest setting. It only took a minute in my Vitamix to achieve a thick and creamy butter!  (It may take longer in a food processor or a different blender.)

Store in a glass container. No refrigeration necessary.

You can get fancy with this recipe and add cocoa, carob, vanilla, or essential oils like peppermint. Get creative!