Amazonian Cassava Coconut Crisp
A delightful, crispy snack featuring traditional Amazonian cassava flour and rich coconut, blending indigenous flavors with a satisfying crunch
Amazonian Cassava Coconut Crisp
Ingredients
Dry Ingredients
- 1½ cups cassava flour
- ½ cup unsweetened shredded coconut
- 2 tablespoons ground chia seeds
- 1 teaspoon sea salt
Wet Ingredients
- ¼ cup coconut milk
- 2 tablespoons organic honey
- 1 large egg
- 2 tablespoons coconut oil, melted
Topping
- Extra shredded coconut
- Pinch of ground cinnamon
Instructions
Prepare Dry Mix Combine cassava flour, shredded coconut, ground chia seeds, and sea salt in a large mixing bowl.
Create Wet Blend In a separate bowl, whisk together coconut milk, honey, egg, and melted coconut oil until smooth.
Combine Ingredients Gradually fold wet ingredients into dry ingredients, mixing until a cohesive dough forms.
Shape Crisps Roll dough between parchment paper to ⅛-inch thickness and cut into triangular shapes.
Garnish Sprinkle additional shredded coconut and cinnamon over cut shapes.
Bake Arrange on a baking sheet and cook at 375°F for 15-18 minutes until edges are golden and crisp.
Cool and Serve Let crisps cool completely on a wire rack to maintain crunchiness.