Cassava Flour Sopapilla’s (Grain/Gluten/Egg/Nut Free)
So Cassava Flour is the new popular and awesome I have to say! flour for us paleo eaters.
I get my Cassava flour from Otto’s Naturals cassava flour.
It’s made from the root of the Yuca root, once cooked dried and ground it becomes an amazing and versatile flour that can be used for a 1:1 substitution for wheat flour in many recipes.
So far I’ve used it to make pita pockets, breads, pizza crusts and tortilla’s plus the sopapilla’s in this recipe!
Now this recipe can be used for either tortilla’s just roll out bigger cirlces and cook them in the pan with out the oil. (fish taco recipe to come soon!)
or for these amazing sopapilla’s.
Crunchy on the outside, slightly gooey on the inside, Sweet, drizzled with honey and dusted in cacao powder! with an irresistable crunch that makes you crave more!
Sopapilla’s are traditionally eaten in many countries Argentina, Bolivia, Chile, USA, (New Mexico, Colorado, Texas,) Uruguay, Northern Mexico and Peru where they eat them for breakfast! which is exactly what I did. I made peruvian style sopapilla’s dusted with peruvian cacao powder (I get my Peruvian cacao powder here) and drizzled with honey for sweetness.
My husband and I enjoyed our peruvian sopapilla’s with a side of bacon and our traditional morning cup of tea.