It’s time for Tea Time #7 and I’ve baked some cookies to take along to Justine’s. To see what else is being served for tea at Eclectic Odds&Sods, just go to the bottom of my page, and click on the tea cup in the bottom left-hand corner. I’m sure you’ll find something that you like!
I recently acquired Cassava flour. Have you ever used it in cooking or baking before? If you have, I’d love to hear what you made, and how it turned out. Leave a comment below.
gfchopstix definition: Cassava Flour – is commonly known as ‘Yuca’ or ‘Tapioca’. It is a starch, made from the edible root of the Manihot esculenta (Cassava plant). Once liquid is added to the powdery flour, it is very sticky.
I searched online for recipes using Cassava flour, and this lovely recipe from Elise. It is simple to follow, doesn’t have any exotic or hard to find ingredients, and best of all, it is gluten-free!
Check out her recipe here:
Cassava Flour Cookies
(naturally gluten free, egg free, soy free, corn free, oat free, peanut free)
Prep time: 5 minutes
Cooking time: 10-15 minutes
- 1 cup of Cassava flour
- 1/4 cup of dessicated coconut
- 1 Tablespoon of dark brown sugar
- 200ml of non-dairy milk
- 40g of raw cashew nuts, chopped or crushed
- 50g of white chocolate discs, broken up
- Preheat an oven to 160C/320F
- Place the brown sugar into a medium sized bowl and pour the warm non dairy milk over
- Mix with a spoon until the sugar dissolves
- Add the coconut, and stir
- Next, add in the cassava flour and mix
- Gently stir in the nuts and chocolate discs
- Using your hands, roll into balls, or spoon directly onto the lined baking tray
- No need to flatten, as the batter will spread slightly
- Bake at 160C/320F for 10 – 15 minutes, until lightly browned
- Remove from oven, place onto a wire rack and cool
- Enjoy with a glass of warm milk, or your favourite beverage
Note: I found these cookies to be very gummy-like. They are very tasty, but the texture is something that I’m unfamiliar with.
These are best eaten on the same day!