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, February 21, 2015

Manioc Flour Scramble(Yuca flour) Gluten free, corn free, soy free, dairy free






Manioc flour is a new one for us. I cannot remember what I was reading but ended up on a Brazilian food website. Where they were talking about a recipe called "Farofa". It took me a few but I figured out that manioc flour is yuca. Where tapioca starch is processed from the yuca, the manioc flour is just the yuca ground. When you go shopping to find Manioc flour you are going to find a few different ones. Seasoned Manioc(avoid with food allergies), toasted, plain(which is what I bought)and fermented(curious but we avoid fermented with Abby). Apparently it comes in different textures, the type for Farofa is coarse, gritty. When you feel the flour it reminds me of cornmeal or grits.. I wasn't sold that just toasting in fat and combining with eggs was going to be a winner as far as texture, but I had faith!
It is terrific. Who would think something that essentially is a little crunchy/gritty would be just so right? So perfect? I really cannot compare this to any other food we have tried, just no comparison. It is however just brilliant on it's own.


When you search for recipes for "Farofa" there are many different recipes. It is always cooked in fat(lots of versions with bacon!!!)but after that? The variables are endless. I see it often served with rice and beans almost as a topping or add on. There are versions with olives, with peas, or used as stuffing for poultry. Using egg is not a common recipe. So for anyone who cannot have eggs, don't worry there are plenty of versions out there for you too!


We are always looking to have a quick side dish that everyone can eat around here. Derek avoids pasta and rice but does very well with yuca in general. Sara and I are pretty open minded and always glad for a new food adventure. This will be a new favorite side dish, or in the case of this version with egg a terrific breakfast!




3 Tablespoons Tropical Traditions Coconut oil
1 cup manioc flour
1 Tablespoons grapeseed oil
1 leek minced(or shallot or onion)
4 large eggs(scrambled)
Salt to taste
Pepper to taste(if you can)
green onion for garnish


In large skillet melt coconut oil. Add manioc flour. Constantly stir flour and coconut oil until lightly brown(a few minutes). It will clump some and that is a good thing!

Remove manioc flour to a bowl.

Add grapeseed oil to pan and saute the minced leek(or shallot or onion). Once the leek is tender pour eggs into pan. Once eggs are close to cooked mix in the toasted manioc flour. Done.


Salt and pepper to taste and garnish with some green onions.


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