If you happen to keep up with me on Facebook and saw my recent post about cassava flour, here’s the recipe for the Gluten and Dairy Free Brownies I promised to share!
If you are familiar with the clean eating diet guidelines we promote in our book, then you know our family is not gluten or wheat free. However, I know SO many of our readers are and so I try to do gluten free when possible these days. If you are NOT gluten free and you do not want to buy yet another alternative flour, feel free to substitute whole wheat flour (ideally biodynamic) or sprouted spelt flour for the cassava flour.
What Is Cassava Flour?
I had NO idea what cassava flour was until just a few weeks ago but it has quickly become one of my favorite all-purpose flours (I’ve been using Otto’s brand). I’ll admit I have not made a wide variety of recipes using it just yet. I have, however, made the recipe for Gluten and Dairy Free Brownies three times —because yes! my family loves it THAT much =) The other recipes I have made using cassava flour have been pancakes and muffins. Everything has been delicious!
The quick scoop on Cassava Flour:
- Cassava flour can be used as a one-to-one substitute for wheat flour in many traditional recipes.
- It is a “whole food” and single-ingredient gluten free all purpose flour.
- Made from yuca, cassava flour is a staple food around the world for centuries.
- Unlike tapioca flour, cassava flour uses the WHOLE root, not just the extracted starch.
- For those with allergies, cassava flour is a wonderful nut, gluten and grain-free alternative flour.
- It has a mild flavor and light texture that make it perfect for baking!
- Although it is not ultra-fiber rich, cassava flour has a healthy 2 grams of fiber per 25 grams of carbohydrate.
- Cassava is exceptionally high in antioxidant vitamin C compared to many other staple crops (and grains) and a better vitamin C source than potatoes, yams, wheat brown rice, corn and plantains.
- Cassava flour is a naturally good source of manganese, potassium and folate.
Enough chit chat. Let’s make some brownies!!
Moist, chewy and SO delicious, these gluten and dairy free brownies are made with cassava flour. They are free of refined sugar.
- 1/3 cup cassava flour (if you are not gluten free, see notes below)
- 1/3 cup plus 1 tablespoon unsweetened cacao powder (such as Navitas Naturals brand)
- 1/8 teaspoon pink Himalayan sea salt
- 3 organic, pasture raised eggs (such as Vital Farms)
- 1/4 cup unsweetened applesauce
- 1/2 cup organic, extra virgin coconut oil
- 10 medjool dates, pitted
- 1 tablespoon pure vanilla extract
- 1/2 cup plus 2 tablespoons pure maple syrup
- 1 cup chopped raw walnuts or raw pecans
- Preheat oven to 325 degrees. Lightly oil the sides of an 8 x 8 -inch baking dish and line the bottom with parchment paper.
- In a medium size mixing bowl, whisk together the flour, cacao powder and salt. Set mixture aside.
- To a high speed blender (such as a Vitamix) add the eggs, applesauce, oil, dates, vanilla and syrup. Process on high until smooth and creamy.
- Add the wet ingredients to the dry and mix well to combine. Stir in the nuts. Pour the mixture into the prepared baking dish and bake for 33 to 35 minutes. Remove from oven and allow to cool slightly. Brownies are best served warm.
If you are NOT gluten free, feel free to substitute whole wheat flour or sprouted spelt flour for the cassava flour.
P.S. Looking for more clean brownie recipes? Be sure to check out my recipe for Black Bean Brownies too 😉