Saturday, April 30, 2016
Farofa made with the coarse Manioc flour(from yuca)is one of our favorite go to foods, I toast the flour in coconut oil and saute shallots(when Abby tolerates) and add scrambled egg at the end- it is truly remarkable and I think if you search my blog you will find my recipe.
At many latin and International Markets you will find an assortment of Manioc flour. I look for the coarse(reminds me of a cross of breadcrumbs and cornmeal)and make sure it isn't instant or pre seasoned. (You can also find it on Amazon though the price is steeper)
It is one of the ingredients I keep in my pantry religiously.
For the last week Abby has really struggled with a lot of GI upset, nothing wants to stay in.. We scaled back to a few of her safest foods and even then it isn't staying in her. With the storms, hayfever and more I suspect she is just having a full on mast reaction.
Needing something, anything as a vehicle for some much needed sugar I decided to try cookies with the manioc- and to my surprise they turned out very very well. For Abby anything from yuca/cassava her body tends to be very happy with, same with arrowroot.
They are "different" as in a texture, but they have got a nice crisp in the oven and the ingredients are simple.Like a vanilla wafer with a bit of texture. They worked very well for her with essential ginger tea. I am already thinking these would be terrific as sandwich cookies, or cookie crumbs for pie crust making.
1 cup manioc flour(I ran mine through the blender to grind it smoother, inbetween flour and cornmeal for texture)
1/4 cup tapioca starch(plus some for dusting your parchment)
2/3 cups C&H organic sugar
1/2 teaspoons pink himalayan salt(or safe for you)
1/2 teaspoon homemade baking powder.
1 teaspoon homemade vanilla extract
1/2 cup Tropical Traditions Palm Shortening(Next time I will try Tropical Traditions coconut oil, I suspect it will work well)
Preheat oven to 350
1) In bowl combine manioc flour, tapioca starch, sugar, and salt.
2) cut in the shortening into the flour mix.
3) To the mixture add vanilla, egg and mix until it combines into a dough.(if too soft add a touch more tapioca starch, or if too dry a touch of water, but because of the texture of the manioc even after grinding some it tends to crumble. You should be able to use your hands to press it into a ball that rolls out well)
4) Lightly dust a sheet of parchment with tapioca starch and a light dust on top of the dough before covering with a second piece of parchment. Roll to about 1/4-1/2 inch thick(mine were thicker)
5)cut with cookie cutter and place on parchment lined cookie sheet- place in freezer for about 10 minutes.(I embossed each cookie with a piece from my mooncake kit.)
6) Bake for 10-12 minutes until lightly browned.