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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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!

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. 🙂