These cassava flour raisin cookies have just the right amount of crunch and the right sweetness to feed and satisfy your microbiome.
Cassava flour is a great substitute for other non-gluten flours. I love the way cassava flour mixes in a recipe and the fact that you can substitute it in a 1:1 ratio for wheat.
Cassava flour is widely used in South America and parts of Asia and Africa. The cassava plant, also known as yuca or manioc, has a large root that is a starchy tuber. This is used for the flour.
Although some people use the term cassava and tapioca interchangeably, they are not the same. Tapioca is made when the root is processed by washing and pulping.
The wet pulp is then squeezed to extract a starchy liquid. Tapioca flour is the product of this process when the liquid has evaporated.
Cassava flour is simply the whole root, peeled, dried and ground. It has a distinctive taste that goes well with the other ingredients in this recipe.
I like to make these cookies on the small side – just one or two bites can satisfy that starchy-sweet craving.
Save the rest for later or share with family and friends. They will be reassured that going grain-free is not so hard after all.Print
Keywords: cassava, cassava flour, cassava flour cookies
Be aware that cassava flour must be processed to remove any naturally occurring cyanide compounds. This is removed by the traditional processes of soaking, cooking and fermenting. Any good cassava flour manufacturer processes their flour in this way.
I trust this brand of cassava flour to process the root properly.
Check out my Cassava Blueberry Muffins!
You might also like my Cassava Flour Chocolate Chip Cookies!