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Crispbread (AIP)



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.