November 21st, 2024
Recipes
Cassava Bread with Zucchini and Olives
Valentina P
- Difficulty
•
- Time 55" (plus chill time)
Fluffy and crunchy savory grain-free bread filled with olives and shredded zucchini. Made with cassava flour, yogurt, olive oil, and eggs. We love serving this bread toasted with a little tarragon butter on top.
How To MakeDiet Type: Classic
Shopping List
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For the Bread
- 1 1/2 cups cassava flour (or 200 grams, we use this one)
- 1/2 cup + 1 tablespoon plain Greek or non-dairy yogurt (or 125 grams)
- 1/4 cup olive oil (or 50 grams)
- 33333333/100000000 cup pitted olives, roughly chopped (plus extra for topping)
- 1 medium zucchini
- 2 eggs
- 2 teaspoons dried tarragon (or oregano)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- pepper, to taste For the Egg Wash
- 1 egg, beaten
Instructions
- Step 1: Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Step 2: Shred the zucchini using a box grater on the side normally used for cheese. You should have 1 cup's worth of grated zucchini. Set aside.
- Step 3: Stir together the cassava flour, yogurt, olive oil, 2 eggs, tarragon, baking powder, salt, and pepper until it forms a dough. Mix in the zucchini and olives.
- Step 4: Place the dough on a lightly floured surface. Shape the dough into a long roll or round boule. The dough will not rise like yeasted bread, so make it about 2 to 3 inches tall.
- Step 5: Place the bread on the baking sheet and brush the tops and sides with the egg wash.
- Step 6: Bake for 35 to 40 minutes. Cooking time will vary depending on the size of the bread. It will be done when it's golden and firm to the touch.
- Serve: Cool, slice and enjoy. Freezes well.
Recipe Notes
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recipe
Cassava Bread with Zucchini and Olives
PT55M 1 1/2 cups cassava flour (or 200 grams, we use this one) 1/2 cup + 1 tablespoon plain Greek or non-dairy yogurt (or 125 grams) 1/4 cup olive oil (or 50 grams) 33333333/100000000 cup pitted olives, roughly chopped (plus extra for topping) 1 medium zucchini 2 eggs 2 teaspoons dried tarragon (or oregano) 2 teaspoons baking powder 1/2 teaspoon sea salt pepper, to taste 1 egg, beaten Gluten Free Paleo Vegan 1 Servings
Ingredients:
