Discover Cassava Cooking For Yourself
Here are some of our favorite cassava recipes—from our kitchen to yours. Cassava dishes can be sweet or savoury depending on your mood and taste, so don’t be afraid to experiment! These are all wheat free recipes and gluten free recipes, so those who have sensitivity to wheat don’t have anything to fear by making these for themselves or their families. With that, let us begin!
CASSAVA CAKE
INGREDIENTS
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2 cups cassava flour 1
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cup sugar ½ cup soya milk or evaporated milk
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2 eggs (York and white beaten separately)
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¼ tsp cinnamon
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2 tsp baking powder
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½ lb butter
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½ tbsp mixed essence
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Preheat oven to 350 degrees F
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Beat egg, sugar and butter
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In large mixing bowl combine all cake ingredients; mix well.
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Pour into well greased baking pans
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Bake in preheat oven for 45 minutes
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Cool cake completely
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Slice cake into 15 pieces
DIRECTIONS
CASSAVA PONE
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Preheat oven to 350 degrees F
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In large Mixing Bowl combine dry ingredients together
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Whisk butter and sugar until smooth
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Add grated coconut and milk
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Mix all dry ingredients into the batter
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Pour equally in greased muffin pan or any baking pan
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Bake in preheat oven for approximately 45 minutes
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Cool cassava pone completely then serve
DIRECTIONS
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1½ lb cassava flour
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½ lb farine (optional)
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½ tsp cinnamon
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½ tsp salt
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¾ lb grated coconut
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2½ lb brown sugar
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3lb butter
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1 cup soya milk or evaporated milk
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1 cup coconut milk
INGREDIENTS
CASSAVA CHEESECAKE
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In mixing bowl combine cassava flour, Oats, baking powder, sugar and butter.
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Mix until crumbly.
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Pat unto bottom and sides of pie pan.
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Bake at 350 degrees F for 20 to 25 minutes or until golden brown.
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In large bowl combine cream cheese, vanilla, milk and sugar; blend until smooth.
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Fold mixture in bowl into whipped cream.
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Pour into baked pie crust; store in refrigerator.
DIRECTIONS
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1 cup of cassava flour
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½ cup quick cooking Oats
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2/3 cup brown sugar
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2 tbsp coconut milk
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1 ½ tsp vanilla extract
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1 packet cream cheese
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2 cup frozen whip cream
INGREDIENTS
CASSAVA FLOUR PORRIDGE
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Mix cassava flour in 1 cup water
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Bring remainder of water to boil; add milk, sugar, cinnamon and bay leaf to boiling water. Lower the heat
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Stir in cassava flour keep on stirring to make sure there are no lumps.
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Let cook for 5 minutes then stir in butter (optional)
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Serve warm. This recipe is ideal for children!
DIRECTIONS
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1 cup cassava flour
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3 cup water
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1 tbsp butter / margarine (optional)
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1 cinnamon stick
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1 cup evaporated milk / soya milk
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3 tbsp brown sugar
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1 bay leaf
INGREDIENTS
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Mix all ingredients together in bowl and serve.
DIRECTIONS
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1 dry fruit
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2 oz cassava farine
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1 cup of milk (hot or cold) / or yogurt
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1 tsp brown sugar (optional)
INGREDIENTS
CASSAVA CEREAL
CASSAVA CRÊPE
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Sift together flour, sugar, cinnamon and salt. In a mixing bowl whisk together the ingredient with eggs. Add in the milk, vanilla and water if needed; beat until smooth.
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Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so the batter coats the surface evenly.
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Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
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Serve hot.
DIRECTIONS
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1 cup cassava flour
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3 tbsp brown sugar
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1 tsp cinnamon
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½ tsp salt
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2 cup coconut milk / soya milk
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2 tsp butter, melted
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½ tsp vanilla extract
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2 eggs
INGREDIENTS
