WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, May 11, 2013

Yuca(cassava) Gingerbread Loaf(gluten-free,corn-free,grain-free,egg-free,dairy-free,seed-free, soy-free)



This is about as healthy as a dessert will ever get that I post on my blog. At least it was until I could not resist the urge to pour some lemon glaze over the top! If you noticed in the pictures it looks sooo moist, so moist you might think it is raw, but it isn't. That is the beauty of yuca cake, it is near impossible to ever make one that is dry.

A few months ago I had a yuca/coconut carrot cake that we really enjoyed. I had some yuca that I needed to use and I thought about the carrot cake except I also knew it was time to add some blackstrap molasses to something on the menu. So Gingerbread it what we decided. Since it already seemed unusually healthy for us, we figured we would roll with it. We also opted to use palm sugar instead of cane. Raw Palm sugar(there is a difference between palm and coconut, though often coconut will be labeled palm, you really want a pure raw palm sugar)is loaded with more then empty calories- active enzymes, tons of minerals- and reminds us of sweet brown sugar. I buy it in the block and have found grating it works great vs trying to chisel and crush.


You want to grate your yuca very very fine, or buy it finely grated frozen(many hispanic and asian stores carry it frozen with a corn allergy it is alway safest to grate it yourself to avoid potential cross contamination risk). Sometimes when I grate fresh the yuca seems very very wet- I have put the grated in a clean dish towel and squeezed out the excess fluid.

Preheat oven 350

2 cups finely grated raw yuca
1 cup finely grated coconut(I used fresh frozen,it was a coarse grated, a fine grated would have blended better,but this added texture with the longans so worked well)
1 cup palm sugar(raw)
1/4 c stewed longans(or raisins or you could dice figs or dates)
2 Tablespoons blackstrap molasses(MUST be blackstrap un sulfured if you want all the great minerals)
2 Tablespoons coconut oil( softened at least to help blend it.)
3 teaspoons of ground ginger(we like a lot of ginger,feel free to use more or less)
2 teaspoons allspice(we cannot use cinnamon so allspice subs nicely)
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
dash of salt.(Pink himalayan, great source of minerals)
1/4 cup boiling water.


Mix everything in a bowl except the boiling water. After everything is well mixed, mix in the boil water.(this gets the starches releasing from the yuca.)

Pour into well greased loaf pan. Bake for 75 minutes(yes, I said 75 minutes) on 350

allow to cool. We felt this was better the next, which is often the case when baking something using molasses and heavy spices- seems like allowing it to sit overnight allows the flavors to meld nicely.

GLAZE: juice of one fresh lemon + aprox 1 cup to 1 1/2 cup corn-free powdered sugar. Pour across the top.

NOTE: Yuca tastes horrible raw! The flavor changes completely once completely cooked. It is important to bake this completely for that very reason.

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