You remember the easy Brazilian cheese bread I shared a few months ago? It was so easy to make and so delicious, I feel like you never need any other bread recipe. Well, if you are familiar with the recipe, this one comes from the same source, my dear Brazilian friend who was so kind to share it with me and all of you. Luana’s Brazilian Sun Kissed Bread, or ‘Pao de beijo’ in Brazilian (kiss bread) is a plant-based, dairy-free version of the above mentioned cheese bread.
Pao de beijo with sweet potato, cassava flour and extra virgin olive oil
So, if you are new here and wondering what is the Brazilian cheese bread I am talking about, check it out and give it a try, it’s the easiest thing to make and it’s delicious: Auntie Jovita’s Brazilian Cheese Bread. And you will love the story behind it.
But now you are here for this amazing balls of sunshine, a Brazilian type snack bread with a cute name – pao de beijo or kiss bread – that is made with only four wholesome ingredients: cassava flour, sweet potato puree, extra virgin olive oil and water. Sea salt and turmeric tonic powder for seasoning. My first thought when I tasted one of these for the first time was… it tastes like soft, fresh pretzels… (at least the ones I used to eat in the past). But I’m getting ahead of myself.
You maybe wonder why this funny name? Well, Luana is my friend who shared with me (and us all) two of the easiest and most delicious ways to make and eat bread that is grain-free and lectin-free and it’s actually really good tasting. I wanted to honor her generosity. She will be posting her own, original version of this recipe on her website: Luana’s Food Therapy. Her original version is made with Mandioquinha (little cassava), a South American root that is similar with carrot and celery root. If I ever find that root here, I will definitely give it a try. I figured everyone in the world has access to sweet potatoes, so that’s a more accesible version. And it worked so well.
You can use cooked sweet potato, well mashed (I suggest with a food processor), or you can use canned sweet potato, which I did. I had one can left from Thanksgiving, and I was looking for a way to use it. I think canned sweet potato is difficult to find in stores off season, but this brand I used is available online. Anyway, cooking it yourself and pureeing it well will do the same thing. One observation though, I noticed that the canned one is always a little more liquid than the one you make at home, so you might have to slightly adjust the quantity of water.
As per the flour, for Cassava, I always go with Otto’s, because the quality of your flour determines the quality of the end result, and I’ve heard stories of people not getting good results from other brands (you are free to try whatever you want or have access to, make sure is the best quality you can get). Same goes for the olive oil, I use Kasandrinos, you can use any good quality extra virgin olive oil you have around. You can find the same one I use here and you get 10% off if you use code ‘creativeinmykitchen‘.
For seasoning I added 1 tsp Redmond sea salt, one of the best quality sea salts you can find out there, naturally rich in minerals and iodine, and the least poluted with micro plastic. The original version, at least as it was transmitted to me by Luana, has turmeric in it, but I used 2 scoops of Turmeric Tonic, which is a mix of turmeric powder, spices and adaptogens, which gives this bread a special taste. I also added a little more pure turmeric powder for extra color. You can get the Turmeric Tonic from Further Foods here, and using code ‘CREATIVEINMYKITCHEN10’ you get 10% off your first purchase. This is a staple in our house, we use it to make Turmeric Latte every day, and every now and then add it to cakes and breads. If you want to make the breads and don’t have the Turmeric Tonic, these are the ingredients, so you can re-create the flavors (don’t really need the adaptagens for flavor): Organic Turmeric, Adaptogenic Herbs (Boswellia & Schisandra Berry), and Organic Superfoods (Ginger, Cinnamon, Cloves, Cardamom, Black Pepper). I used two teaspoons of the mix.
Alternatively, you can experiment with different spices and even different type of sweet potatoes. Let’s say, you can use a Japanese sweet potato that has white flesh, and add some thyme or rosemary or whatever herb you fancy. Just don’t forget to balance out the sweetness of the potato with salt.
Another modification you can make, which will slightly change the texture (for the better I would say, because of the added starch) is adding some tapioca to the flour mix. However, I personally prefer Cassava flour because of its lower glycemic index and better nutritional profile (more fiber). Also, if you use some tapioca, the shape of your breads might change when baked.
The final texture of the bread should be hard and crusty on the outside and gooey and airy (there will be some holes) inside. It’s slightly sweet from the sweet potato, but nicely balanced out by the sea salt, and mine had that nice flavor given by the spices in the turmeric tonic.
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Pao de Beijos or Luana's Brazilian Sun Kissed Bread
Easy to make snack Brazilian bread with sweet potato, cassava flour and extra virgin olive oil.
- 425g cassava flour
- 425g sweet potato puree
- a little less than 2/3 cups extra virgin olive oil (half distance between 1/2 cup and 2/3 cup marks)
- a little less than 2/3 cup water, room temperature (half distance between 1/2 cup and 2/3 cup marks)
- 1 tsp sea salt
- 2 scoops (=2 tsp) Turmeric Tonic from Further Food
- 1/2 tsp turmeric powder
Preheat oven to 400F.
Mix the cassava flour, turmeric tonic and powder and salt in a mixing bowl. Add sweet potato, the olive oil and mix with a spatula. Start adding water, gradually, and mix until you get a dough consistency. Work the dough with your hands on a surface for a little bit to make sure everything is well incorporated. Split the dough in halves, then quarters, then split those in more halves. You want to shape small balls the size of a golf ball (about 2 inches diameter).
Arrange them on a baking sheet (no oil needed) and bake for about 30 minutes at 400F.
These breads are best when fresh and best eaten warm from the oven, so I suggest you only bake as much as you will eat and freeze the rest. I only baked nine and froze two more batches of nine breads each. They are pretty small so I would say you can increase the portion size from one to two breads.