Cassava Bread
This Cassava Bread recipe is a delicious, hearty, dense, and moist bread that you will fall in love with! It's a savory bread with a hint of sweet from honey. The entire batter comes together in a blender, is poured into a loaf pan and baked for 45 minutes. That's it!The result is just divine and a bonus for many is that this is a gluten free bread. Eat it for breakfast, as a sandwich for lunch, a side for a salad, soup, or stew, or topped with fruit and whip cream for dessert!
Servings 8 slices
Ingredients
- 10 Large eggs
- 1-¼ cups Cassava Flour
- ¼ cup Vegetable oil
- ¼ cup Honey
- ½ teaspoon Baking soda
- ½ teaspoon Salt
Instructions
- Preheat oven to 350 F degrees. Prepare a 9" loaf pan by greasing it with vegetable oil and then lining with parchment paper, so the bread can easily be removed.
- In a medium to large size bowl mix together the cassava, baking soda and salt.
- To a blender add the wet ingredients first (eggs, oil, honey) and then the flour mixture. Blend on low speed for just 10-15 seconds until combined. Scrape sides and bottom briefly to make sure none of the dry flour is left, then finish blending for a few more seconds.
- Pour batter into the parchment lined loaf pan (note, it will be very wet and liquidy and that's normal). Bake uncovered 45-55 minutes on the center rack in preheated oven.
- At 45 minutes, insert a toothpick into the center of bread loaf. If it comes out clean, your bread is done. If it comes out wet, then put the bread back in for another 5 minutes and test again. Pull up on the edges of the parchment paper to remove the bread and let it cool. Slice and serve!