I didn’t believe I could find a really good AIP cracker because all the ones I’ve tasted have been just OK, but this one does it for me. It’s great with liver pate and I’m sure will be great for other things as well (need to find a really great AIP cheese)!
Anyway, I had to share these with you from Wendi’s AIP Kitchen. Sorry, we ate most of them before I could get a picture!
Cassava Lavosh Crackers
The best AIP crackers I've made to date. We ate most of them before I could take a picture!
- 1/2 Cup cassava flour
- 1/2 tsp sea salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 Tbsp + 1 T. extra virgin olive oil
- 6 Tbsp warm filtered water
- Extra sea salt for sprinkling
Preheat oven to 350 degrees. In a large bowl, whisk flour, salt, basil, oregano, onion powder and garlic powder.
Add 2 T. EVOO and the water. Mix with a fork. You should have a workable dough.
Divide dough in half. Make two patties.
One at a time, roll the patties between two pieces of parchment paper to 1/8” thick (no thicker!). Don’t worry if they crack a bit.
Place the two sheets on a silicone, or parchment-lined baking tray. Brush with EVOO, and sprinkle with salt.
Bake for 25 minutes, or until they are golden brown and breakable.
Let cool, and break into pieces.
Try very hard not to eat all of them at once. These keep very well for about 1 week. I haven't tried this, but you could probably use regular flour to make this recipe if you can't find cassava and aren't on the AIP protocol.
I haven’t tried this recipe without all the spices, but will soon and let you know how I like them without!