- 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
- 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!
All nutritional data are estimated and based on per serving amounts.
- Calories: 262
- Sugar: 3 g
- Fat: 8 g
- Carbohydrates: 35 g
- Fiber: 11 g
- Protein: 9 g