I’ve been so excited trying out this new cassava flour from Otto’s Naturals! You can replace it in a 1:1 ratio for regular wheat flour in most recipes, but it’s GLUTEN-FREE, GRAIN-FREE, NUT-FREE, & PALEO. Cassava or Yuca happens to have a sticky/gummy texture if you’ve ever had mashed yuca before (which I love). I’m no scientist, but I’m going to assume that’s why it’s so easy to substitute for glutenous flours. No special blends or xanthadfsfasd gum needed here, folks! This couldn’t be easier. Phew!
After perusing their website for recipes, I was inspired to make a vegan brownie which turned into banana-nut. This is pretty much the perfect excuse to eat brownies for breakfast… in case you needed one, that is. I like to make brownies in muffin tins sometimes, especially when I want to share easily, which I promise… I do share! And so should you. These are also nice and fudgy and less cake-like (if you like brownies more on the cake side, consider adding baking soda or powder). Hope you enjoy!
makes 10-12 brownies or full brownie pan
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup or honey
- 2 mashed, ripe bananas
- 1/2 teaspoon vanilla extract
- 1/2 cup Otto’s Cassava Flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts, plus more for topping
- Pre-heat oven to 325f degrees and line a muffin tin or very lightly grease a 9×9 brownie pan.
- Mix all wet ingredients (bananas, oil, syrup, vanilla) in a bowl and set aside.
- Mix all dry ingredients (flour, cocoa, salt) together in a separate bowl and set aside.
- While using a stand or hand mixer, whisk the dry ingredients into the wet and mix until well combined. Add chopped walnuts and mix with a spatula into the batter.
- Scoop/pour the batter into the tin and bake for approx. 35 minutes. This should be ooey-gooey, fudgy and moist and will need to cool for at least 10 minutes prior to serving!