I played around with almond flour and coconut flour a bit without joy. A few weeks ago we started getting a fruit/veg delivery that included blemished fruit for juicing or smoothies. In that flat of fruit I got about a dozen bananas that clearly had a short shelf life so had to do a big banana bread making session. I made coconut and almond flour recipes which were nice but nothing to write home about in my opinion.
I ordered up the cassava flour shortly after that as it had been mentioned several times in groups as being very good. I didn’t have any recipes but read on Pinterest that it can be used one for one in place of wheat flour. I found my old banana bread recipe and adjusted it to be cassava friendly.
125g maple syrup
350g cassava flour
1tsp baking soda
1 Tbsp cinnamon
4 Tbsp hemp seeds
I used coconut oil to grease the pan and poured in the mix. Baked at 180 C ( around 350F I think) until a knife comes out clean.
It came out more moist than the coconut and almond flour options. This one was very more-ish which meant it was all eaten within a couple hours (normally it takes a couple days for everyone to munch through it all). This recipe inspired us to have a go using cassava flour in chocolate chip cookies today.
I am now in love with cassava flour. I very much recommend it for anyone avoiding gluten or grains entirely.