Hey Sparkles! Happy Friday! For today’s Family Friday blog post, I am writing a recipe from my new diet. Today’s recipe is my favorite kind of flour: Cassava Flour.
First, let me tell you about my new diet. It is called the Autoimmune Protocol Diet, and it is supposed to be good for my allergies and gut health. It cuts out all grains, which has been really hard so far, but hopefully, it will get easier as time goes on. This diet also removes the nightshade vegetables, like tomatoes, eggplant, and white potatoes. However, I can have all meats and most above-ground vegetables. I am doing this diet because I want to be healthy and not hurt all the time.
Now for the actual recipe. I hope you like it.
- Yucca Root
- Buy the Cassava (yucca) Root. When buying Cassava make susre the whole root still has its wax coating on it and has no soft spots. Cassava is very tender and oxidizes rapidly. Any breaks in the wax will rot the root.
- Peel the brown bark off. It seems to have two layers so make sure the white flesh is what is showing. A potato peeler works great for this step.
- Grate the cassava. I do not recommend hand grating it, as it is very tiresome and will cut up your fingers. A food processor is best for this step.
- Dehydrate the cassava. This can be done in two ways: the dehydrator or the oven. For the dehydrator, leave for about 12 hours. For the oven, turn on to 200 degrees and spread the cassava on cookie trays. Leave in till the cassava crumbles between your fingers, or about 8 hours.
- Put the dehydrated cassava in a blender and blend until it is flour consistency.
- Store in air tight containers and enjoy.
You will get about 1 pound of cassava flour for every 2 pounds of yucca root.
Well, that’s all I have for today, Sparkles. Thanks for reading, and Sparkles away!!!