Description
Easy to make snack Brazilian bread with sweet potato, cassava flour and extra virgin olive oil.
Ingredients
- 425g cassava flour
- 425g cooked sweet potato (baked or boiled)
- 150 ml extra virgin olive oil (10, 11 tablespoons, 0.63 cups)
- 150 ml room temperature water (10, 11 tablespoons, 0.63 cups)
- 1 teaspoon sea salt
- 1 teaspoon turmeric powder
Instructions
- Preheat oven to 400F.
- Combine the sweet potato, extra virgin olive oil, water, salt, and turmeric in a food processor until creamy.
- Transfer to a big mixing bowl and start adding cassava flour, at first mix with a spatula, and when it gets hard start kneading with your hands. Keep adding cassava flour and knead for a few minutes. You will get a dough that is elastic, homogeneous, with a consistency similar to playdough.
- Split the dough into halved, then quarters, and continue until you get small balls about the size of a golf ball.
- Arrange them on a baking sheet (no oil needed) and bake for about 30 minutes at 400F.
- Eat fresh or freeze. To reheat take out of the freezer and insert into the hot oven (400F) for a few minutes.
- You can also freeze the dough but I prefer to freeze them cooked and reheat. They’ll be as good as fresh.
