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
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