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Cassava flour flapjacks with cream cheese and berry compôte

Cassava flour flapjacks with cream cheese and berry compôte

Cassava flour is the latest buzz ingredient in gluten free baking and Paleo circles, mainly because it is soft and fluffy, neutral tasting and ordinary cake wheat flour can be substituted with cassava flour in a 1:1 ratio in traditional bakes. Although more costly than conventional cake wheat flour, it is considerably more reasonable than other gluten free alternatives like coconut- or almond flour. Cassava flour is mostly comprised of starch and so, isn’t suitable for those following low carb lifestyles. Produced from the yucca root grown in the tropical fields of Brazil, cassava is often thought to be synonymous with tapioca. However, tapioca is the starch extracted from the cassava root.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Cassava flour flapjacks with cream cheese and berry compôte

Print Recipe
Serves: 2 - 3 Time: 30 mins

Ingredients

  • FLAPJACKS

  • 160g cassava flour (find at faithful-to-nature.co.za)
  • 2,5ml (½ tsp) fine salt
  • 10ml (2 tsp) baking powder
  • 2,5ml (½ tsp) ground cinnamon
  • 1 ripe banana
  • 2 eggs
  • 10ml (2 tsp) vanilla essence
  • 30ml (2 tbsp) coconut oil, melted + extra, to fry
  • 1 x 400ml tin coconut milk
  • 60ml (4 tbsp) water + extra, if needed
  • 85g sugar-free dark chocolate, chopped into small cubes
  • 60g pecan nuts, roughly chopped
  • BERRY COMPÔTE

  • 350g frozen berries
  • 10ml (2 tsp) vanilla essence
  • low-fat cream cheese, to spread
  • mint leaves, to garnish (optional)

Instructions

1

For the flapjacks, put all of the ingredients, except the water, chocolate and pecan nuts, into a blender. Blitz until smooth, then add the water and blitz again. The consistency should be fairly thick but still pourable, so gradually add more water, if needed, to achieve this consistency. Stir in the chopped dark chocolate and pecan nuts.

2

For the compôte, place the berries and vanilla essence in a small pot, and bring to a simmer over medium-low heat, 5 minutes. Set the compote aside to cool slightly.

3

Heat a non-stick frying pan over medium heat and melt a little coconut oil in it. Pour ¼ cupful of the batter into the pan and fry until bubbles burst on the surface of the flapjack, then flip it over and fry the other side, 1 minute further. Repeat until all of the batter has been used up.

4

To serve, spread the flapjacks with cream cheese and stack them atop one another. Pour over the berry compôte and serve with extra berry compote alongside. Garnish with mint leaves, if desired.

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