Cassava Flatbread

• Produce

  • 5 cloves Garlic, fresh
  • 2 tbsp Rosemary, dried or fresh

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tbsp Nutritional yeast
  • 2 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Olive oil or melted coconut oil, extra virgin

• Other

  • 2 packages [frozen] grated cassava (32 oz/2lbs; about 4 cups; can also be found in the frozen section of Asian/ethnic grocery stores

Found on flashfictionkitchen.com

Description

Ingredients

• 2 1-pound packages [frozen] grated cassava (32 oz/2lbs total; about 4 cups; usually found in the frozen section of Asian/ethnic grocery stores - if you cant find pre-grated/frozen, you can peel and grate/food-process fresh cassava)
• ½ cup extra virgin olive oil or melted coconut oil (or a mixture of both)
• 2-3 tsp sea salt (adjust according to preference)
• 2 tb nutritional yeast (optional)
• 5-6 cloves fresh garlic, minced (optional - or 1 tb of garlic powder)
• 1 tsp black pepper (optional, non-AIP)
• 2 tb dried or fresh chopped rosemary (optional)

Directions

• Defrost the grated cassava (if using frozen) and mix all the ingredients together well (mixture will be somewhat liquid-y).
• Pour onto a parchment-paper-lined large flat baking tray, around 10x15 inches (can adjust size in accordance w/ desired thickness of bread).
• Bake at 375 degrees Fahrenheit for 40-50 minutes, until edges of bread are brown and crispy and top is slightly browned.
• Share with the Frodo in your life (or maybe just, you know, eat it all yourself 🙂