Crazy About Casabi -- A Letter from Tim

10 Minutes to Snackin' Nirvana! 

“Snack” may not be the right word. Sure, Casabi Artisan Flatbread makes for all kinds of great snacks. It can easily fill the place in your ecosystem that might have been held by crackers or chips, supplying the crunch you’ve been missing since you’ve started eating better. But for my wife and me, this is more of a staple, part of most meals AND most snacks over the course of a day. Boy howdy, we LOVE these, going through about a package a day. A 12-pack covers about two weeks.

As a result, I don’t have much advice about how long they keep. We can barely keep them in the house.

I do have this advice for you: 10 minutes in the oven. That’s it. One package takes 2 baking sheets, give ‘em a few minutes at 350, and done. I do these for the day before I’m even all the way awake while I’m getting breakfast for the dogs or making cocoa. If I’m too lazy to wait for the oven to preheat, I might give ‘em another minute or two. Painless.

From there, anything is possible. Most often, it’s olive oil and salt, maybe some garlic powder, then top with homemade spreads like hummus, tapenade, and guacamole. (Yes, sometimes all three! Casabi flatbread can take the weight.) Sometimes a little cheese, then a few seconds in the microwave to melt. Or add tomato sauce first for little flatbread pizzas. They're also great topped with scrambled eggs (or even better, Vegan Eggs) plus whatever you add to your eggs for maximum impact -- cheese, beans, etc.

These can also stand in for potato chips if you’re feeling the need. Some folks will want to add oil before cooking, but I prefer pouring my very best olive on AFTER they’re toasted, and letting it soak in for a few seconds, then loading up the spices depending on what kind of “chip” I’m going for. Nutritional yeast (my go-to vegan cheese substitute and also works better than regular grated cheese for this potato chip substitute), Chesapeake Bay seasoning, curry, cayenne, onion powder, barbecue seasoning, you name it – although most often, it’s coarse salt and coarse ground pepper (which happens to be my favorite
flavor of potato chip).

I’m a fan of oil in general, and a current favorite topping is a garlic-infused macadamia nut oil. Coconut oil, MCT oil, avocado oil, and others are all in rotation.

The fact is that these also hold up well to sweet toppings. For “chips”, adding some sugar (although I only use Just Like Sugar, an inulin substitute) to the salt makes a nice “kettle-flavored” twist, but I often go with sugar and cinnamon for a crunchy cinnamon toast. Butter/ghee, jams and jellies (especially tangy tropical fruits like tamarind, passionfruit, guava, etc.), honey, and Nutella have all made appearances as well.

In the context of bread, I think of these as not unlike English muffins. I can’t imagine eating an English muffin plain out of the bag. I think they taste truly terrible that way. But toasted and topped? Wonderful! This doesn't make English muffins weird or deficient. That’s just how you fix ‘em. It also doesn’t freak me out that Hot Pockets are sold frozen. Can you imagine someone reviewing Hot Pockets and complaining that they’re freezing cold, hard as rocks, and don’t taste like anything? That’s not how you’re supposed to eat them. Likewise, feel free to ignore any reviews of these that don’t take into account how they have been eaten since the dawn of time – with a few minutes of additional cooking and some toppings.

And yes, they do sometimes arrive broken (although FAR less often than the ones I’d previously ordered from Mission Heirloom). No problem. Those are the ones that go in soup or go to make light crust for frying and baking fish and vegetables – healthier, crispier, AND more flavorful than the bread crumbs you’re using now. (And yes, you’ll add spice to them, just like you would breadcrumbs, but these simply
hold up better).

I started this review by wondering if “snack” is the right word for this delightful food being prepared in traditional ways that do in fact date back to the Paleolithic era. (nb: slow food ain’t cheap, but these are 100000% worth it.) The word I still think is just right is “nirvana”. I feel good eating them. My celiac disease limits my options, as does my tendency toward a vegan diet, so sure, if you’re eating gluten-free, AIP, paleo, vegan, these are a slam dunk, with bonus points for probiotic support. Whether or not any of that matters to you, though, these are a fun, flexible ingredient that can fit into any part of any meal you can imagine. Crazy, crazy, crazy about them!

If you have any need to contact Ama’s Gluten Free Foods, you’ll also find them fast, responsive, and committed to your satisfaction. One of my favorite companies to have gotten to know on my many years on Amazon, and one of my favorite regular purchases. In fact, I’m going to go buy another 12-pack now!

I was a VERY early adopter of Amazon, and joined Prime on the first day it was available back in February 2005, but I've somehow never gotten around to writing a review before. I've been meaning to for years, but this is the one that made me finally get around to actually doing it!

Thanks again!

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