Good Morning. The first few weeks back at school are always a whirlwind; lunchbox packing, lost socks, banana skins disintegrating in sports bags..
And yet, in the side compartment of my mind I can’t stop thinking about bread (yes, bread). And more specifically, blender-breads that are gluten-free, throw-it-together-type recipes that can be made in a food processor or blender. I think about loaves that come out of the oven, piping hot, and easy to slice, that don’t crumble, or fall apart in lunchboxes or picnic packs. I’ve been blending and thinking (when I’m not washing or looking for lost socks) and this is what I’ve created.. The first one is just out of the oven and I’m sharing my Cassava All-Rounda Loaf with you this week.
Hello Cassava Flour!
Cassava (Manihot esculenta Crantz) is a type of plant that produces a starchy root crop (often called yuca or yuca root). It’s made by grating and drying the fibrous cassava root into a fine-textured flour. In baking and bread-making, it’s an excellent wheat replacement as it has a mild, neutral flavour, and a versatile, doughy texture.
Cassava is grown in many parts of Australia, yet until recently it has been really hard to find. Over the past few months, I’ve seen it popping up at health food stores, bulk food outlets and several online retailers, and this change prompted me to give this recipe a go. If you have difficulty sourcing it, send me a wave in the comments and we can see if we can find you some locally.
Recipe: Cassava Loaf (gluten-free & blender-friendly)
What You Will Need:
Wet Ingredients -
3 tablespoon olive oil
1 tablespoon apple cider vinegar
1/3 cup honey
6 large eggs
Dry Ingredients -
3/4 cup cassava flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons psyllium husk
2 tablespoons coconut flour
To Make The Loaf:
Start by combining the wet ingredients in a food processor and mix well at a high speed for 1 minute to ensure the ingredients are well combined.
Next, add the dry ingredients and continue to blend at a high speed. Pour mixture into a lined bread tin and place in a preheated oven at 175 degrees celcius. Bake for 20 minutes, then remove from the oven and gently slice a line in the centre of the loaf to break the skin that is forming on the top outer layer (this will create a smooth, even top on your loaf). Return the tin to the oven and cook for an additional 15-20 minutes. Check readiness by inserting a skewer into the loaf and see that it comes out clean.
After removing the loaf from the oven, allow it to ‘rest’ for 15-20 minutes before slicing.
Slices can also be frozen for later use, and leftovers make an exquisite bread and butter pudding or French Toast.