I've been using Otto's Cassava Flour for just about everything lately. I really love the diversity of this flour, and it has become such a staple in our kitchen.
Otto's Cassava Flour is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but it can produce undesireable results. As the cassava dries in the sun it ferments and takes on a sour, musty smell and taste. If it happens to rain, it must sit longer, allowing opportunity for mold to grow.
Otto's Cassava Flour, on the other hand, is thoroughly peeled and baked into a beautifully clean smelling and tasting flour for all of your baking adventures. This proprietary method leaves no chance for mold or fermentation to develop.
The recipe on the back of the bag makes the most perfect tortillas, but I played around with ratios until I found a flaky, buttery, crust that has become my "go-to".
I use this to make sweet tarts, as well as savory samosas.
For the basic dough, you will need:
1/2 cup Otto's Cassava Flour
1/4 cup water
3 tbsp ghee < click to find our favorites
Work ingredients together in a bowl, with a fork, then creating a dough ball. Divide in half, then divide those again, and again, until you have 12-16 equal sized dough balls.
Dip your fingers or dough in melted ghee and work the ghee into the dough, before pressing flat in a tortilla press, or rolling flat between parchment paper with a rolling pin, to create a flat disc.
For my tiny sweet tarts, I cut the flat disc in fourths, added a teaspoon of my Apple Pumpkin Butter (You could use your favorite jam, nut butter, etc) to two of those fourths, then laid the other pieces on top, pressing the edges down to create a little triangular pocket. Don't worry about leakage or any tears, just smooth over the best you can.
For my samosas, I only cut the flat dough in half, creating a larger surface for filling. I filled mine with a mix of carrots, cauliflower, and onion, sautéed in coconut milk and our Teeny Tiny Spice British Curry.
You can bake and pan fry finish or fry these. I prefer baking for 10 minutes at 350 to get them cooked, then frying in Tin Star Foods Brown Butter ghee to finish them off a little crispy and get them to a nice golden brown (only a few minutes).
For my sweet tarts I drizzled some honey atop them when I was frying the final side, and topped with pecans.
I am so happy when I eat this stuff. It's really like a flaky, buttery, pastry crust that I haven't had in years! Now that I have my formula down pat, the possibilities are really endless. Stay tuned!
Edit*- Had to share another variation I made the other night. I took some Lovebean Fudge and used it as the filling and the result was chocolately decadent goodness!
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