With our mandated COVID-19 self-isolation I’m missing the MANY trips to the markets and grocery stores to grab an ingredient or two to try a new recipe whenever the mood strikes me, but we are settling into a new normal, where shopping is more intentional and thoughtfully planned and if we don’t have something we just do without. On our last shopping excursion together, almost two weeks ago, we picked up 20 pounds of apples so we would have enough for lots of fresh fruit snacks and applesauce. If you have your own bag of apples, you may want to try my Apple Galette, Old Fashioned Apple Crunch, Applesauce Raisin Muffins, or Buckwheat Apple Cinnamon Pancakes, but I wanted crackers, sweet crackers to be specific, to accompany my applesauce.
For many years when I ate applesauce I had it with a few graham crackers. These Cassava Cinnamon Crackers, with their subtle sweetness, are a great grain free and gluten free replacement for graham crackers.
I was inspired to make these crackers with cassava flour by clients who are seeking recipes that adhere to their autoimmune condition and/or food sensitivities. As more and more clients come to me with food sensitivities that include gluten, grains, nuts and even legumes, the possibilities for sweet snacks becomes more limited. I love the challenge when the health status of my clients offers me an opportunity to expand my recipe creations and show them possibilities when all they see are restrictions. I always like to begin with what one CAN eat rather than what one cannot eat. These Cassava Cinnamon Crackers are grain free, gluten free, dairy free, nut free, egg free and paleo friendly.
What is cassava flour?
Cassava flour comes from the cassava root, a starchy, high carbohydrate tuberous root vegetable, also known as yuca. Cassava flour is made by grating and drying the tuber. Cassava flour is a good choice for those with digestive issue because of its digestibility and is a great choice for an autoimmune protocol.
What’s the difference between tapioca and cassava flour?
Cassava flour and tapioca come from the sam cassava or yuca plant. The difference is in the processing. Cassava flour is made from the entire plant so is a whole food, whereas tapioca is more processed, made using only the starchy part of the yuca plant. The starch from the yuca plant is bleached to make tapioca.
If you have cassava flour in your pantry, give these Cassava Cinnamon Crackers a try.
Cassava Cinnamon Crackers
- 1 ¼ cup cassava flour
- ¼ cup ground flax
- ¼ tsp sea salt
- ½ tsp baking powder
- 1 tsp cinnamon + more to sprinkle on top of crackers
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- ½ cup applesauce
- Preheat oven to 325°.
- In medium bowl, sift or whisk dry ingredients to combine.
- Melt coconut oil over low heat. Add maple syrup and applesauce to coconut oil. Stir to combine.
- Add wet ingredients to dry ingredients. Stir together until well mixed and form the dough into a ball.
- Place the ball of cracker dough between two sheets of parchment paper and roll out to less than 1/8” thick. Leave dough on parchment and transfer to baking sheet. Score crackers before baking. Sprinkle with cinnamon (optional).
- Bake for 40 minutes. Remove from oven, separate crackers and bake an additional 15 minutes, or until crackers are dry and crisp. Crackers will become crisper as they cool.
- Makes about 40 crackers.