Cassava was one of my favourite tubers growing up, I have delicious memories of the savoury curries and all the sweet desserts my mum would make. I have certainly neglected to use this amazing little tuber in my kitchen once I moved out of home. Now that I'm living in the land of cassava (Vietnam) with homegrown cassava at my mum's country house I'm going to be making a few cassava recipes with my all time favourite Vietnamese Cassava Cake (bánh khoai mì) first.
|Vietnamese Cassava Cake (bánh khoai mì)|
|Vietnamese Cassava Cake (Grain, Egg and Dairy Free)|
What was most exciting to me was finding out that it contains saponins that help with inflammation and can balance the gut flora by providing good resistant starches to feed the good bacteria in your gut. This is really beneficial for autoimmune disorders, irritable bowel syndrome and allergies. I'm definitely going to be adding cassava on a regular basis from now on! and not only is it good for you on the inside, I found out it also makes a good facial mask and scrub to brighten and hydrate the skin. Another one going on my list of things to do with this wonderful plant.
|Harvesting some Cassava, although the leaves can be used for cooking |
and medicinal use it's often discarded along with the stem.
|The harvested cassava root in it's natural state with a thick bark like skin|
You only need five ingredients to make this yummy cassava cake. I have kept it simple with just some fragrant toasted sesame seeds on top and it keeps well in the fridge for about a week.
Vietnamese Cassava Cake (Grain, Egg and Dairy Free) - Paleo
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes 1 x 15cm round cake (or double the recipe for a slice tin and cook a little longer)
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You will need:
- 450 grams finely grated cassava root (about 600 grams whole & unpeeled cassava)
- 100ml coconut milk
- 1/2 cup / 75 grams coconut sugar (buy from iherb or amazon) (or honey - buy on iherb or amazon))
- 1/2 tbsp toasted sesame seeds (buy from iherb or amazon)
- 1 tbsp coconut oil (buy on iherb or amazon)
- Preheat the oven to 180 C degrees / 356 F
- Trim the ends of the cassava and make a slit lengthways to peel off the outer skin
- Using a hand held box grater or food processor on the smallest grater, grate the cassava, if using a food processor, you will need to then use the main blade and process the cassava further. It should be fine not coarse (this is the food processor I use here and it takes about 2 minutes) - do not use the main blades without finely shredding first, as the consistency will remain too coarse
- Mix the cassava with coconut milk and coconut sugar
- Grease a 15cm spring form cake tin with 1 tbsp of coconut oil
- Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon
- Sprinkle the toasted sesame seeds on top
|Smooth the mixture with the back of a spoon and sprinkle the sesame seeds on top (I doubled the quantity for this slice tin)|
- Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean
- Allow to cool then refrigerate before serving, lasts about a week in the fridge
|and a funny pic to end the post, here's a behind the scene shot with my 4yo always wanting to be in the photo...|
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