Eating according to autoimmune diet, AIP, means that you exclude, for example, nuts, cereals, potatoes and seeds for a certain period of time. This is done to heal the gut, restore a disturbed gut flora and support the immune system. Through this you can get rid of symptoms of autoimmune disease, allergies and chronic inflammation. After an elimination period with AIP, you can eat many of the foods you have ruled out again.
Of course, while eating AIP, you want to eat both nummy things and healthy. Over the years I have therefore picked up over 700 recipes where you replace the ingredients that you have to exclude with better options. My crispbread you find here is a big favorite.
Crispy crispbread with a slightly nutty flavor. Here I use Tigernut flour which is not a nut but a tuber that is highly nutritious and suitable for eating on autoimmune diets. I also use, cassava flour, which is a flour from a root vegetable, it serves as a good substitute for grain flours.Print
- Servings : 1 batch 1x
1/2 cup Tigernut flour
1 cup Cassava flour
3 Tbsp olive oil
1 dl hot water
1 tsp sea salt
1 tsp mixed dried herbs
Preheat the oven to 150C/300F. Mix the various flour types in a bowl with salt, spices and olive oil. Add the hot water, a little at a time and knead together to form a sticky dough. Allow to rest for 10 min.
Knead the dough together, it should be malleable and not too dry, otherwise the crispbread will be crumbly. You may need to add water or more cassava flour, depending on the texture.
Flatten out onto baking sheet paper and roll out with a rolling pin to your desired thickness (it should be fairly thin but not paper thin). Bake in the oven for about 45 minutes or until it has a nice golden color and is crispy. Allow to cool on a rack. Break into serving sizes and keep in an air-tight container.