2 Mixing Bowls
2 Cups of Cassava Flour
1 Teaspoon of Baking Powder (aluminum-free)
1 Teaspoon of Real Salt
1/2 Teaspoon of Coconut Sugar
1/2 Cup of Room Temp. Water
1/2 Cup of Avacado Oil
6 Pastured Eggs
1 Tablespoon Apple Cider Vinegar (raw)
Preheat over to 350 Degree F.
Line bread pan with parchment paper.
In a mixing bowl, combine dry ingredients (cassava flour, salt, coconut sugar, baking powder, and coconut sugar) and set aside.
In a separate bowl, mix eggs with a hand mixer or whisk vigorously until thickened or “frothy” (Bubbling around the edges).
Add wet ingredients (eggs, avocado oil, apple cider vinegar, water) to eggs. Do not mix.
Slowly add dry ingredients into wet ingredients, folding together gently until well integrated.
Pour batter into prepared pan.
Bake in the middle/top rack for 1 hour.
To know when its ready, insert a toothpick in center until it comes out clean.
*Recipe adapted from the recipe “Fluffy Nut-Free Bread with Cassava Flour” by Jennafer Ashley. Link to original recipe below.
*Oven temps vary. I use an electric oven with baking elements on the bottom. Bread should be away from elements for an even bake. Too close to the elements and the outside hardens.
*I encourage you to use Organic or Local ingredients.
* You can make this without sugar. I found that the sugar softened the strong tang of the cassava flour. This is helpful for those making a gradual transition to real, whole foods.
*Toast a slice and enjoy with homemade Ghee.