Sharing a simple easy summer recipe this morning!!! I have been enjoying Otto’s Cassava Flour so much !!!

What is Cassava Flour?

Otto's Cassava Flour is unlike anything your kitchen has ever experienced. It is an all-natural, amazing, grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes. There are no fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder. Foods made with Otto's Cassava Flour do not have that familiar dry or "alternative flour" taste or texture that often comes with gluten-free flours. In fact, many users comment that baked goods made with Otto's are indistinguishable from their wheat-based counterparts in taste and texture.

Imagine cakes, cookies, brownies, pancakes, and crepes all turn out just as you remember them! Happily, Otto’s Cassava Flour also shines in savory applications like tempura, sauces, gravy, and searing flour. Although it does not bake up 1:1 in yeast-based recipes, several have already been formulated for your convenience and can be found in the Recipes section and many more on their Pinterest boards. www.Pinterest.com/OttosNaturals/

Otto's Cassava Flour is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but it can produce undesirable results. As the cassava dries in the sun it ferments and takes on a sour, musty smell and taste. If it happens to rain, it must sit longer, allowing an opportunity for mold to grow.

Otto's Cassava Flour, on the other hand, is thoroughly peeled and then baked into a beautifully clean smelling and tasting flour you can count on again and again.

PALEO LEMON BLUEBERRY BREAD RECIPE

Ingredients

2 cups Otto’s Cassava Flour
- teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut milk, full fat
- 2 eggs, room temperature
- 3 tablespoon raw honey
- 2 teaspoon vanilla extract
- 1/2 cup coconut oil, melted
- 2 teaspoons lemon zest
- 3/4 cup fresh blueberries
  
  DIREctions
- in a large bowl, mix together the almond flour, baking soda and salt
- in a separate bowl whisk the coconut milk with the eggs, honey, vanilla, coconut oil and lemon zest, then add the fresh blueberries
- using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense.
- spoon the batter into an 8½” x 4½” medium loaf pan lined with parchment paper
- bake at 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes
- set the pan over a wire rack to cool.