A large percentage of my patients have SIBO and are on Low Fodmap diets, are on a version of AIP (Autoimmune Paleo), or a paleo diet. So I’m always looking for safe starches to include to ensure proper carbohydrate intake and to act as food for their good gut bugs. Squashes, sweet potatoes, and root veggies make up a good amount of the carb sources in my diet as well as many of my clients.

But once in a while, I want something with that perfect amount of CRUNCH.

Something that you can slather with grass-fed butter when you need some comfort food from childhood….

Growing up, my house was a waffle house, at least on some weekends. Now, since we have (mostly) eliminated grains in our house, bread-like things happen less frequently, and waffles were unheard of.

But then I fell in love with Cassava.

Many of you know next to practicing Functional Medicine, my biggest passion is dancing, specifically dances of the African and afro-brazilian diaspora. On my last trip to Brazil, I realized how many things are made with cassava/tapioca, and also how absolutely delicious it is! Besides frying the chunked root, it is made into cakes, mashed, and (my personal favorite) miniature cheese-bread rolls called “pao de quiejo” (cheese bread).

Cassava (also known as yuca) is a starchy tuber, and is a staple for millions of people in South America, Asia, and parts of Africa. This plant can be processed into both tapioca starch as well as cassava flour (which maintains the fiber content), each of which have slightly different properties when it comes to using them in cooking and baking.

And, it can be used to make, hands down, the best waffles in the world.

I made these at a birthday breakfast for my extended family recently, and no one could believe they were grain-free. Even the pickiest eaters downed at least 2

Cassava is naturally gluten, grain, and nut-free, and is also low FODMAP. But somehow, it’s a pretty close replacement for wheat flour in terms of texture, and can be used as a replacement in most recipes 1:1.

One thing to note before going on a cassava binge: it is very high in carbohydrate per gram, compared to other roots like sweet potatoes or beets. This can lead to glucose/insulin spikes in those who are sensitive, or if you eat too much. If you’re on a low carb diet, or have diabetes or other blood-sugar issues, avoid cassava, or save it for the occasional treat.

The only brand I use is Ottos Naturals, as I’ve heard of other people having less-than-stellar results with other brands. There are tons of great recipes out there for tortillas, breads, naan and other treats out there in the inter-webs if you do a quick google search. But this waffle recipe takes the cake, IMHO! (Credit to Laura Franklin of Fresh & Frank)

 

Crispy Cassava Blender Waffles

Makes about 10 standard square waffles

Ingredients
1 cup Otto’s Cassava Flour
1/2 tsp Himalayan salt
2 tsp baking powder
1/2 tsp cinnamon
1 ripe banana
2 organic eggs
1-2 tsp real vanilla extract
2 Tbsp organic virgin unrefined coconut oil
1.5 cups coconut or almond milk

Directions
1. Preheat waffle iron.
2. Throw all ingreidnets into blender.
3. Blend all for about 30 seconds to 1 minute.
4. Check batter; if it seems too thick still, add a splash more almond/coconut milk or water. You want it thick but still able to pour.
5. Pour onto waffle iron. Depending on the integrity of your waffle iron, you may need to cook these twice to make sure the inside cooks through.
6. Remove when crispy and golden brown on the outside. (I know it’s hard to wait, but don’t remove too early!) Top with desired ingredients.

Waffles freeze well and can be thrown directly in the toaster to crisp up!