Fusion Recipe: Tapioca and Kava Crackers

 

Tapioca and Kava Crackers

A unique fusion of South Pacific staples, these Tapioca and Kava Crackers offer an earthy, crunchy experience unlike any standard snack. Tapioca (cassava) provides a light, crisp texture, while the inclusion of kava powder adds a subtle, peppery depth and a hint of the relaxation the root is famous for. Traditionally, kava is enjoyed as a ceremonial beverage, but when baked into a cracker, it transforms into a sophisticated, savoury wafer. Perfect for pairing with tropical salsas or creamy dips, these crackers are gluten-free, vegan-friendly, and a conversation starter for any gathering.


Ingredients

Item

Quantity

Tapioca Starch

1 cup

Kava Powder (Finely ground)

2 tbsp

Warm Water

1/3 cup (approx.)

Coconut Oil (Melted)

1 tbsp

Sea Salt

½ tsp

Garlic Powder (Optional)

¼ tsp


Instructions

1. Mix the Dry Ingredients

In a medium bowl, whisk together the tapioca starch, kava powder, sea salt, and optional garlic powder until well combined and lump-free.

2. Form the Dough

Add the melted coconut oil and gradually pour in the warm water. Stir until a stiff, slightly elastic dough forms. It should feel similar to modelling clay—not sticky, but not crumbly.

3. Roll it Out

Place the dough between two sheets of parchment paper. Roll it out as thin as possible (about 1-2mm). The thinner the dough, the crunchier the cracker!

4. Cut and Prep

Peel off the top layer of parchment. Use a knife or pizza cutter to slice the dough into squares or diamonds. Prick each cracker with a fork to prevent air bubbles.

5. Bake

Preheat your oven to 175°C (350°F). Transfer the parchment with the dough onto a baking sheet. Bake for 12–15 minutes or until the edges are lightly golden and the crackers are firm.


Tips for Success

  • Sift the Kava: Kava can sometimes be fibrous. Use a fine-mesh sieve to ensure only the finest powder goes into your dough for a smooth texture.
  • The "Snap" Test: If the crackers feel soft after cooling, pop them back in a low-heat oven for 5 minutes to dehydrate them further.
  • Flavour Boost: Since kava has a strong earthy profile, don't be afraid to be generous with the sea salt or add a sprinkle of nutritional yeast for a "cheesy" finish.
  • Storage: Keep them in an airtight container. They stay crisp for about 3–5 days.



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