#tapiocaflour

After a long day at work, I was happily surprised when I came home to find Brazilian cheese bread in the oven courtesy of the hubby! Before we head off to our South American vacation, we figured we ought to pre-game before hand with some Brazilian treats. The goal was to clear the fridge. We have milk. We have eggs. We have cheese leftover from the low-carb biscuits that we made... and lo’ and behold we also have leftover tapioca flour from the honeycomb cake. It’s like the universe is telling us that we have to make this Brazilian cheese bread. 

Ingredients:

1 large egg

1/3 cup extra virgin olive oil

2/3 cup milk

1 1/2 cup of tapioca flour

1/2 cup of cheese (I happen to have shredded cheddar cheese on hand)

1 tsp salt

The recipe is really quite simple and the only tool we really used was the food processor. It’s literally a dump into the food processor and pulse until a smooth consistency. Preheat the oven to 400*F and grease the muffin tin. Once the mixture is smooth, pour into the muffin tin until about halfway or a little more. It only takes about 15-20 minutes to bake. You’ll know it’s ready when the outside is nice and crunchy and the inside is soft and chewy. 

These Paleo Almond Flour Waffles are a delicious and gluten-free breakfast option. They are made with almond flour and tapioca flour, resulting in a crispy and fluffy texture. Enjoy these waffles with your favorite Paleo toppings for a satisfying and nutritious meal.

Ingredients: 1 1/2 cups almond flour. 2 tablespoons tapioca flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 3 large eggs. 1/4 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. Coconut oil for greasing.

Instructions: Mix together almond flour, tapioca flour, baking powder, and salt in a mixing bowl. Whisk together eggs, almond milk, vanilla extract, and maple syrup in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Waffle irons should be preheated and lightly coated with coconut oil. Transfer the waffle batter into the waffle iron and cook until golden brown and crispy, following the manufacturer's instructions. Serve the waffles hot after carefully removing them from the iron. Add your preferred Paleo-friendly garnishes, like almond butter drizzled over, coconut yogurt, or fresh berries.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy this delicious gluten-free blueberry lemon bundt cake that is packed full of fresh flavors. This cake is moist and tender because it is made with almond flour, coconut flour, and tapioca flour.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup tapioca flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 4 large eggs. 1/2 cup unsweetened applesauce. 1/4 cup fresh lemon juice. 2 teaspoons lemon zest. 1 cup fresh blueberries, rinsed and dried.

Instructions: Preheat oven to 350F 175C. Grease a bundt cake pan with coconut oil and dust lightly with almond flour. In a large bowl, whisk together almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt. In another bowl, beat together coconut oil, honey or maple syrup, eggs, applesauce, lemon juice, and lemon zest until well combined. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. Gently fold in the blueberries. Pour the batter into the prepared bundt cake pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a lemon glaze if desired. Slice and serve.

Prep Time: 20 minutes

Cook Time: 50 minutes

This Paleo pumpkin bread recipe is perfect for those following a grain-free, dairy-free lifestyle. Made with coconut and tapioca flour, it's nut-free as well, making it suitable for various dietary preferences. Enjoy the warm flavors of pumpkin, cinnamon, nutmeg, and cloves in every bite!

Ingredients: 1 cup coconut flour. 1/2 cup tapioca flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup pumpkin puree. 4 large eggs. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C. Grease a loaf pan with coconut oil or line with parchment paper. In a large bowl, whisk together the coconut flour, tapioca flour, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, mix together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Serve slices of Paleo pumpkin bread plain or with your favorite dairy-free spread. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Prep Time: 15 minutes

Cook Time: 50 minutes

Indulge in this delightful vegan and gluten-free strawberry shortcake that's unbelievably fluffy and tender. Made with a combination of almond flour, coconut flour, and tapioca flour, this shortcake is perfectly sweetened with coconut sugar and maple syrup. Topped with fresh sliced strawberries, it's a delightful treat for any occasion!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/4 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup coconut milk or any plant-based milk. 2 cups sliced strawberries, for topping.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, and salt. Add melted coconut oil, maple syrup, vanilla extract, and coconut milk to the dry ingredients. Mix until well combined. Pour batter into a greased 8x8 inch baking dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the shortcake to cool slightly before serving. Top with sliced strawberries and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Almond and tapioca flour are used to make a tasty gluten-free version of banana bread that is moist and full of flavor.

Ingredients: 2 ripe bananas, mashed. 2 eggs. 1/4 cup honey or maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/4 cup tapioca flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. Pinch of salt.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease or line a loaf pan. Mash the bananas and add the eggs, honey or maple syrup, melted coconut oil, and vanilla extract to a bowl. Add the baking powder, baking soda, cinnamon, salt, and almond flour to a different bowl and mix them together using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Once the loaf pan is ready, pour the batter into it. Put it in the oven and bake for 45 to 55 minutes, or until a toothpick stuck in the middle comes out clean. Let the banana bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

Enjoy these chocolate chip cookies that are free of gluten. They are made with a mix of almond, coconut, and tapioca flours. They taste just as good as regular cookies and are great for people who can't have gluten.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 large egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup gluten-free chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Melt the butter and mix it with the brown sugar and granulated sugar in a bowl until the mixture is smooth. Add the egg and vanilla extract and mix them in well. Put the coconut flour, tapioca flour, baking soda, and salt in a different bowl and mix them together with a whisk. Add the dry ingredients to the wet ones one at a time and mix them together until you get cookie dough. Add the gluten-free chocolate chips and mix them in. Put dough on a baking sheet that has been lined with parchment paper in tablespoon-sized chunks. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with your tasty gluten-free chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

If you have to watch what you eat, these gluten-free vegan chocolate chip cookies are a great treat. They are soft and chewy, and they taste great with chocolate. They are made with almond flour, coconut flour, and tapioca flour.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 tsp baking soda. 1/4 tsp salt. 1/3 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put coconut flour, tapioca flour, baking soda, and salt in a large bowl and mix them together. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix everything together well. Add vegan chocolate chips and mix well. Take tablespoon-sized chunks of dough and roll them into balls. Put them on a baking sheet that has parchment paper on it. Use your fingers to gently press down on each cookie dough ball. When the edges are golden brown, it's done baking. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 12 minutes