Paleo Friendly Cassava Flour

A couple months ago, I came across something called Cassava Bread, I jumped at trying it because it is one of the paleo friendly starches, and it's not a grain. I am not 100% paleo, I love my cheese...however I am grain free and this gives me a bit of fuel/carbs that my belly can handle. I then started researching the one ingredient, Cassava flour, and found some at the Latino store. The stuff I found first was seasoned and had MSG, which I don't like. Then I found this brand, Julia White Cassava Flour. I've been experimenting with it, making all sorts of yummies. It is quite interesting, and not like anything I've used before, a bit like coconut flour, it absorbs a lot of liquid. It makes a crunchy texture on the outside and a slightly chewy texture on the inside depending on what you use it with. I am going to try it as the coating for chicken next. It is a great replacement for making nut free paleo foods.I will take the time to blog about the recipes on another post, this one is to give you the heads up...there are wonderful foods to discover when going grain free. 

I made a nice loaf for crackers using ground pumpkin seeds along with Cassava flour and Chia seeds, moist and sturdy as a loaf, crisp and light as a cracker. I will do a post with the recipe for this.

These waffles have become a new favourite. My son actually prefers the grain free ones over conventional waffles. I used a mix of almond, Cassava (also called Mandioca) flour and yuca/cassava starch. I might try it with sunflower butter or ground pumpking seeds for a nut free version.  I will also post a recipe very soon.

These are the specs...pretty simple.

Cheers,
Viviana

Paleo Gravy Done Right!

I recently made a smashing good seafood chowder, it was thick and favour full, and you'd think 96246 calories, but not with my altered version. Thanks to the fabulous cauliflower, I now have successfully created a creamy thick base for soups and gravies, and I'm in love with food all over again. Hmmm, when was I not in love with it?? Oh yeah, back to carbs and grains....

So, the base recipe is simple.... I cauliflower, cut into chunks, 3 cups of water or stock, I yellow onion cut into chunks too, and one veggie stock cube if using water. Boil it all together, with a lid, until cauliflower is mushy. Run through the blender, in portions, until smooth and creamy. Now, this makes a lot, so you can freeze it in several containers for later use. 

As for the gravy.... Take the drippings, your cauliflower cream, and the herbs and spices you would normally add to your gravy and cook together until warmed through or the consistency you're looking for. This gravy doesn't get thicker or gluey when it stands for a while , and it doesn't get goopy and it doesn't breakdown and lose it's thickness. It's Gluten Free!!!  I used it for sausage and gravy over paleo biscuits, my son couldn't tell it was not regular flour gravy, he hated the biscuits though ( you can't win them all )... That says a lot. I used it for roast, and added a couple drops of Browning to darken it slightly. I plant to use it for turkey gravy for our Thanks Giving on Monday. Oh, and mushroom soup, which my son has requested again....I love requests from him! 

Cheers and Happy Thanksgiving! 

Viviana