Use the Cassava amount that suits your needs - For this recipe we filled a Cuisinart pitcher halfway with pressure-cooked Cassava.
To prepare the cassava, peel and chop into cubes and pressure cook for 30 minutes
Once you have pressure cooked cassava, add in
2 sprigs chopped Green Onion
1 pinch Moringa Powder
1 pinch Annatto Seed Powder
1 pinch Curry Powder
3 pinches sea salt
1 fresh teaspoon Marjoram
1/2 teaspoon Rosemary
3-4 sprigs Thyme 9 (can substitute Savory Blend in place of rosemary and thyme)
1 tablespoon coconut oil
Mix all ingredients together with a spoon
Grease Baking pans with coconut oil and spoon 3/4 inch rounds ~half inch apart.
Preheat 330 degrees
Bake for 46 minutes until lightly golden brown
Serve with guacamole or your favorite dipping sauce!