Well jeeeeez louisssseeee. Yesterday was really annoying. After being in Lake Powell for 5 days, driving 8+ hours back home in stupid mountain traffic, trying to brush my hair after not washing it in 5 days and then dealing with the aftermath of my face from not washing it for 5 days either…well, then the internet at our house was down. And since my entire business is based on having internet, well that really puts on a damper on things. So yesterday was spent at 4 different coffee shops. One place had internet for about 5 minutes then it went out. Then we were back on at another one. Then I went to a different place around errands in the afternoon. Then bummed off the malls internet later in the day. I drank so much coffee. At one point, I bought a $10 juice. F*cking juice. All so I wouldn’t feel guilty about stealing internet. And you have to pay to park at the mall. So I paid for internet that I’m already paying for at home but can’t use.
Ok, I let it out. What a first world problem complainer. I’m annoying. Let’s move forward.
I would love to say that it was hard coming back to reality after 5 days on the lake, but the lake was pretty cold. And we got caught in a storm that almost destroyed our boat. So coming back home to reality is almost a vacation after that trip. But I’ll be doing a full recap on the blog tomorrow. I swear I’ll complain less and be a tad less pessimistic, but right now I’m living in coffee shops with retirees talking about Trump and how we are about to have our next Vietnam war. Not exactly how I like to start my days off.
Let’s talk about positive stuff. Like cassava flour. So I’ve had digestive issues with nuts for quite a while now (insert gross innuendo here) and I try to stay away from them as much as possible. Which makes baking paleo baked goods a little more challenging. Which is why I don’t bake or eat many paleo treats anymore. It’s just not worth the stomach aches. I’ve played around a lot with tapioca flour and coconut flour and loved them, but I thought it was time I dabbled in some cassava flour.
Cassava flour is made from yuca, similar to tapioca, but tapioca is the bleached and extracted starch. Cassava flour is the entire root, minus the peel. I read this here so don’t go thinking I’m a genius or anything! And cassava flour can be used as a 1:1 flour substitute for recipes you may have made in the past. I love tapioca flour so I’m excited to mess around with this one and come up with new recipes for you guys that are nut-free and coconut-free! But before you get your panties in a twist, remember that yuca is high in starch, so if you are trying to stay low carb, this may not be the best option for you. I’m all about that starchy carbohydrate so I’m pumped for new recipes in the future. Stay tuned for those and in the meantime, eat this! Kloveyoustaypositivebye.
- 3 eggs, whisked
- 1 cup no sugar added applesauce
- 1/2 cup maple sugar
- 1/2 cup almond milk
- 1/2 cup melted ghee
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups cassava flour
- 2 tablespoons apple pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
For the honey butter*
- 3 tablespoons salted butter (I prefer Vital Farms grass-fed butter)
- 1 tablespoon raw honey
- Preheat oven to 350 degrees F. Grease a 9x5 loaf pan and line with parchment paper.
- In a large bowl, whisk together eggs, applesauce, maple sugar, almond milk, ghee and extracts. Once combined, add in cassava flour, apple pie spice, cinnamon, baking soda and powder, and salt. Mix until completely combined into a smooth batter.
- Pour batter into greased and line pan and place in the middle rack of the oven to baking for around 1 hour and 10 minutes or until toothpick comes out clean from the middle of the loaf.
- Let cool from 10 minutes in pan before removing and slicing.
- If you are making the honey butter, mix together butter and honey until smooth and combined. Top applesauce bread with honey butter before serving!
*If butter does not work for you, use ghee instead!
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