• 1 cup casava flour
  • 1/2 cup warm water
  • 2 tablespoons melted coconut oil + 1 teaspoon divided
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 3 tablespoons minced bell pepper
  • 3 tablespoons minced onion
  • 3 cloves minced garlic
  1. Heat 1 teaspoon of the coconut oil in a small skillet over medium heat. Add in the bell pepper and onion. Sauté until the pepper has softened and the onion is translucent, about 5 minutes. Add in the garlic and sauté for another 30 seconds or until the garlic is fragrant. Remove from the heat and set aside.
  2. Add the casava flour to a medium bowl. Stir in the salt. Add in the coconut oil, water and apple cider vinegar. Stir with a whisk until there are no lumps. Add in the sautéed vegetables and stir to combine.
  3. Heat a medium skillet over medium heat. Spray it with some nonstick cooking spray. Take 2 tablespoons of the casav batter and press it between two sheets of oiled parchment paper. Use a rolling pin to form a circle. Peel back the paper and add it into the skillet. Cook over medium heat until the casava starts to darken in color and the underside is browned, about 2-3 minutes. Flip and cook on the second side for about 2 minutes, or until lightly browned. Repeat with the remaining batter.