Have you heard about Cassava? Plus a delicious grain free cookie recipe!

Tips to stay thankfully nourished

If you haven’t heard about Cassava flour, and it’s benefits, let me give you a quick overview.

Cassava is a starchy root vegetable from the American tropics from which cassava flour, breads, tapioca, and other products are made. It's a staple for over 700 million people worldwide and Cassava flour is fast becoming a popular gluten-free, grain-free ingredient in baking. And for good reason!

Here are 3 impressive reasons why Cassava Flour is a great option.

  1. Firstly, cassava is gluten free, grain free and nut free.
  2. Cassava is a good source of dietary fibre as well as vitamin C, thiamin, calcium, riboflavin folic acid, iron, vitamin b3, manganese, and potassium.
  3. Thirdly, cassava flour is a great alternative for baking with a mild flavour and powdery texture, instead of being grainy like some other alternative flours. We have found it works best as part of a gluten free flour mix.

So if you’re after another option for your gluten-free, grain-free baking, cassava flour just may become your new go-to flour.

We currently stock both Otto's and AKN Organics on our GPA wholefoods store. And to help you get started, here's a recipe I adapted from a recipe from livinglovingpaleo.com

Happy baking

Katrina

Grain Free Pumpkin, Choc Chip Cookies

Dry Ingredients

  • 3/4 cups of cassava flour (Use Otto's or AKN Organics)
  • 1/4 cup coconut sugar
  • 1 tablespoon gelatin
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/8 tsp ground cloves
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt

Wet Ingredients

  • 1/3 cup coconut oil
  • 1/4 cup steamed mashed pumpkin
  • 1/4 cup maple syrup
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup choc chips

How to make the cookies

  1. Preheat your oven to 350 degrees
  2. Line a baking sheet with baking paper
  3. Place dry ingredients into your food processor and pulse until combined. Make sure the gelatin is mixed through well
  4. Add in all of the wet ingredients, except chocolate chips and mix until combined and the dough comes together
  5. Gently fold in the chocolate chips
  6. With a spoon drop the golf-ball sized dough onto the baking paper. Gently flatten cookies slightly with your fingers. You can also use a fork. The cookies won’t change shape much while they bake.
  7. Bake for approximately 10-12 minutes
  8. Cool on a wire rack. The gelatin will set as the cookies cool.

Hope you enjoy them.