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Author Notes: I didn’t know until a couple of years ago that I have been eating some gluten-free foods since I was a little girl and way before this “new wave” of allergies from gluten or the benefits of gluten free food. I am talking about cassava, yuca or mandioca . It’s a root that you CAN’T eat raw, but you can eat boiled, fried, baked and you can use as a starch for cooking. Every time I make broiled mandioca it’s a huge success with my American friends. Everybody loves it!! I make this very traditional Brazilian cake that is so delicious and moist! It is gluten free and very easy to make. Usually, you can find mandioca in Latin stores and even in big grocery stores. I checked all of these ingredients to make sure it’s gluten free, however, we are not specialists… So make sure to ask you doctor before you eat it…. This recipe came from my grandma of course!! —BrazilianFlairintheUSA
- 4 cups shredded on a grater (cassava/yuca)
- 2 cups shredded parmesan cheese
- 2 cups sweet shredded coconut
- 1 1/2 cups sugar
- 2 tablespoons butter
- 1 cup milk
- 200 milliliters coconut milk
- 1 tablespoon baking power
- 4 eggs
- 1 pinch salt
- Peel the skin off the roots by standing them on end.
- It should be white with a little pink around the edge just under the skin.
- Grate it on the medium grate.
- You should have 4 cups.
- In a Kitchen aid blender blend the cassava, sugar, salt, butter and blend with the paddle attachment.
- Add the eggs, milk, coconut milk, grated cheese and grated coconut and blend until smooth.
- Add the baking power and blend well.
- Place the dough in a greased and floured pan.
- Bake in a preheated oven at 350F for about 50 minutes or until a toothpick inserted comes out clean.
- This recipe was entered in the contest for Your Best Recipe with Coconut
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