1/2 cup pureed jewel yam (peel and cube one medium yam and steam until fork tender, then put into a food processor)
1 tsp sea salt
1 1/2 cup tapioca flour (plus 1/4 cup extra for working with the dough at the end)
1/4 cup lard, melted (or avocado oil, coconut oil, butter, or ghee)
1/4 cup coconut milk (or almond milk)
3 Tbsp Italian Seasoning
Preheat the oven for 275 degrees.
Have a silicone baking mat or parchment prepared on a cookie sheet.
Combine the mashed yam, salt, and tapioca flour in a large bowl. Use a mixer or your hands to break apart the yam and combine with the flour.
In a separate bowl, beat the egg, lard, and milk together.
Combine the wet and dry ingredients with a mixer or a spoon.
Transfer the dough to the baking mat/parchment paper. Have your extra tapioca on hand. If the dough is too sticky to work with, use a bit of the tapioca flour.
With your hands or a rolling pin (I found hands to be easier), flatten the dough and spread into a large piece. You can do this between two pieces of parchment. It should only be about 1/8 of an inch in thickness (or less).
Score the dough as if you are making squares for crackers. With a fork, poke each “cracker”.
Bake for 1 hour and 15 minutes. Watch that the crackers do not get too browned. Break them apart, and allow them to cool on a baking rack. If they do not break easily, do not cut them, simply put them back into the oven for ten more minutes.
Once the crackers are cooled, put them in the food processor in batches until they have the desired “breadcrumb” consistency for your cooking needs. Add the italian seasoning and stir to combine.
Store in a sealed container.