As you can imagine from its 1-ingredient ingredient list, Cassava bread is also free from additives, salt, sugar, fats, preservatives and rising agents. It’s high in fibers and carbohydrates.
And to be honest with you, this is the ONLY paleo AIP bread that actually tastes like one. A crispy bread that’s real crusty and does not taste like you are eating frittata… nor glue!
I used to stock up on this amazing crispy bread and eat it as a snack (it’s amazing with some olive oil, salt and herbs or some dairy free pesto), or even as a base to make paleo AIP toasts (I love the way they make it at one of my favorite gluten free places in Los Angeles).
And it can be used as a great accompaniment for all the delicious AIP Italian recipes that are included in my AIP Italian Cookbook!
Since I left Florida, it’s been quite heard to put my hands on this crispy cassava bread. Even in Southern Cali, where I spend a lot of my time, Casabe doesn’t seem to be a thing. Mexican grocery stores don’t carry this product, as it’s mainly a Dominican Republic food and I haven’t been able pick up a pack of ‘Casabe’ in a store in a very long time!
And to satisfy my cravings for crispy cassava bread toast… I had to learn how to make it!
While the procedure is a bit tedious (mainly the grating part), ‘Casabe’ is really easy to make. And if you ask a man in the house to grate the cassava for you, you only get to take care of the fun part! 😉
NOTE: of you don’t feel like making this recipe from scratch, you can find crispy cassava bread on Amazon, even it’s not on Prime and it can take a few days to get it. It really depends on how bad you crave it 😉
‘Casabe’ – Crispy Cassava Bread
- 1.2 kg 42.3 oz Fresh Cassava or Yucca, peeled and washed
- 1 tsp dried Italian Herbs
- ¼ tsp Himalayan Salt
- 2 tbsp Coconut Milk
- Himalayan Salt to taste
- Grate all the cassava with a fine grater (this is the annoying part of the procedure you can ask a man to do for you).
- Using a nut milk bag, squeeze the grated cassava until you extract as much liquid as possible.
- At this point, you can either decide to mix in the extras or not (I like to add them for a savorier bread).
- Spread the grated cassava on a flat plate (you might need more than one) and leave in the refrigerator for at least 4 hours (this will remove leftover humidity).
- Mix and break clumps with your hands every hour or so, until you get a grated parmesan like consistency.
- Heat up a small cast iron skillet (you can lightly coat it with extra virgin olive oil if you want).
- Make sure all clumps are broken down, and spread a thin layer of grated cassava over it (about 4 tbsp).
- Cook for about 2 minutes or so (or until you are sure the crispy bread sticks together) just like you would do with a pancake, then flip the cassava bread and cook it for another couple of minutes, or until both sides are light golden.
- When the Casabe is firm it means it’s ready to be removed from the skillet (if it’s bendy, it means not all water has evaporated yet, so you need to cook it a bit longer).
- Follow this procedure until you run out of grated cassava and you have about 10 discs of delicious crispy cassava bread!
Let me know of you loved the recipe for this crispy cassava bread and make sure to share your recreation with me and your loved ones on Facebook and Pinterest and subscribe to my weekly newsletter so that you never miss a post!!
Lots of love!