Last November, Molly from The Gathered Goods Co, asked me to collaborate with them by developing new recipes for their Paleo online Magazine. I had collaborated a couple of times before when they were known as Perfectly Paleo so I didn't think twice before accepting.
Molly proposed me for the first collaboration to create a Christmas pudding using Cassava flour… Straight after I read cassava I googled: What’s cassava flour? Then, the first picture that came up was tapioca flour.
I honestly thought that tapioca and cassava was the same thing, only that they were known as a different name. as coriander and cilantro. [funny story} After searching for cilantro in every single supermarket, it was an employer from the store next door to my house who told me that cilantro was the name used in North America for coriander leaves!
So here is what I found out; although both flours come from the same plant (Cassava), the different is in the method of processing:
CASSAVA FLOUR VS TAPIOCA FLOUR
Cassava is produced by peeling, drying and grounding the whole root of the cassava plant, also called manioc, mandioca or juca. Tapioca flour, however, is produced by washing, pulping and squeezing the starch of the root to extract a starchy liquid which, once it evaporates, the tapioca powder remains.
Once I knew what I was going to play with and researched some tips to cook with this new-to-me flour, I switched "experiment mode" on and made a Christmas pudding. After three failed attempts (the first cake came out so bad that you wouldn't have even given to your worse enemy!) I got a very good and decent cake and some tips & facts.
Cassava flour is well known for the perfect substitute for all purpose flour, as it can be replaced on a 1:1 basis in most cases, however, cassava flour is certainly lighter than all purpose flour and it absorbs more liquid. That being said, I found out that if you're working with a recipe that calls for 1 cup of all purpose flour, you will need to use about 15% to 20% less cassava flour.
Although cassava flour is very dusty, give it a good whisk to remove lumps before using it.
Cassava flour blends very well with others gluten free flours such as coconut flour or almond flour.
Unlike coconut or almond flours, cassava flour has a lovely smooth texture, ideal for making shortbread, pizzas or pancakes.
Keep in mind that cassava flour comes from a root vegetable so it has a earthy flavour, regardless of what some websites say.
I do still need to play more with cassava flour to get better results but, so far, I’ve been quite thrilled with what I've achieved, like these chocolate cookies that I made last weekend!
They are soooo easy to make...and they are the best cookie to have with your afternoon tea.
Have you used cassava flour yet? Do you have any tip to share?
CASSAVA CHOCOLATE COOKIES
Time: 30 min. | Makes 12
1/3 cup Ghee, softened
1/2 cup maple syrup
1 tsp. vanilla extract
2 egg yolks
3/4 cup cassava flour
1/4 cup coconut Sugar
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 cup dark chocolate chips
100 gr. 70% cacao chocolate bar
- Preheat the oven to 175C / 350F. and grease slightly a large cookie sheet.
In a large bowl, mix together ghee, maple syrup and vanilla extract until well combined then add in the yolks. Set aside.
In another bowl, add gently the cassava flour (do not plop it into the bowl!), coconut sugar, baking soda and sea salt and mix well.
Add the flour mixture all at once to the wet ingredients and stir until dough forms. Fold in the chocolate chips.
Form cookies by using a tablespoon and then, rolling into a ping-pong size balls. Flatten a bit on your cookie sheet using your hands. Bake for 20 minutes.
Remove cookies from the cookie sheet to a wire rack. Let them cool completely.
Melt the chocolate in a heatproof glass bowl over a saucepan of simmering water to create a double boiler effect. Stir occasionally until smooth, then let it cool slightly.
Dip half of each cooled cookie into the melted chocolate. Place them on a waxed paper until the chocolate is set. Enjoy!
Recipe inspired by Cook it Paleo