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Pin RecipeIngredients
- 1.25 cups (140 g) coconut flour
- 1 cup (120 g) cassava flour
- 2 teaspoons (4 g) baking powder
- 1 Tablespoon (10 g) garlic powder
- 1 teaspoon mixed dried herbs (check the list of AIP herbs here)
- A generous pinch salt
- 1 Tablespoon (8 g) Nutritional Yeast Flakes
- 1/2 cup (120 ml) boiling hot water
- 3 Tablespoons (18 g) gelatin powder
- 3 Tablespoons (45 ml) lukewarm water
- 3 Tablespoons (45 ml) hot water
- 2 Tablespoons (30 ml) olive oil
- Sea salt flakes, to serve
Instructions
- Preheat the oven to 350 F (175 C).
- Combine the coconut flour, cassava flour, baking powder, garlic powder, dried herbs and salt in a large bowl. Set aside.
- In a separate bowl, dissolve the nutritional yeast flakes in the boiling hot water and set aside.
- Make a gelatin ‘egg’ by sprinkling the gelatin powder over the lukewarm water in a small bowl. Wait a minute or two, then add the hot water and stir well to dissolve. Add this dissolved gelatin mixture into the nutritional yeast water along with the olive oil. Whisk well.
- Pour this wet mixture into the flour mixture and combine using a wooden spoon. It should come together as a dough – if it feels too dry, add 3-4 tablespoons of boiling hot water.
- Divide the dough into 5 equal portions (approx. 3.5oz / 100g each) and use clean hands to shape into a flat ball. Press each portion (you may need to do this in two batches depending on the size of your tray) onto a large tray lined with parchment paper and compact down into a flat oval shape, just under ½-inch (1cm) thick. The dough can easily be manipulated, so smooth any edges that look as if they are ‘cracking’.
- Place in the oven for 12-15 minutes, rotating the tray halfway through. Remove and set aside to cool slightly. Scatter over sea salt flakes and enjoy!
Notes
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Calories: 262
- Sugar: 3 g
- Fat: 8 g
- Carbohydrates: 35 g
- Fiber: 11 g
- Protein: 9 g