Grated Cassava Yuca Dough (Paleo)
I am super excited to share with you this guest post from Paleo Gone Sassy today! She has been working with my yuca dough for awhile now and has come up with a very efficient way of bringing it altogether! Quicker and no blender needed!!! So if you’ve been chomping at the bit to try my Empanadas, Perogies,, or other Yuca Dough Recipes, now’s definitely the time to try her Grated Cassava Yuca Dough (Paleo)! Take it away Stacy!
Special thanks for Jen for letting me share this process with you! My name is Stacy and I blog over at Paleo Gone Sassy. I live a 90:10 Paleo lifestyle for the last three years. Through this time, I have lost 60lbs and have a love for food! I love creating recipes with natural food. I’m a firm believer food is fuel for your body. I have a love for yuca dough because it is all natural and gives me energy because it is a starchy root vegetable. Before I go any further, I want to give full credit to Jen for being the Yuca Dough Queen. Her recipe is what got me hooked on yuca dough. Not to mention, I consult her when I have yuca dough questions…this alone tells me I’m not the expert…she is the expert. I’ve taken her method and created a different process to get the same results. The big difference between the process is the uses of appliances. This process involves creating the dough on your stove top. Yuca dough is amazing, once you figure out the process. I know I have watched Jen’s video numerous times to get an understanding for how to make it when I was getting started. If you haven’t watched her video, I recommend taking a look at the consistency of the dough at the end of her recipe. This will help you when creating it on top of the stove. The stove top method does not get as sticky as the blender version. I also find it forms a ball on the stove the more it cooks together. I stumbled upon a 16oz package of grated cassava while shopping at our Asian Store. The store owner was very confused when I mentioned I wanted to make empanada dough from it. She insisted it was for cakes. Needless to say, she was fascinated when I showed her my creations with it used a dough. This said, I can only find grated cassava (yuca) at my Asian market in the frozen food section. For this recipe, you will want the grated cassava to be defrosted, not frozen. Ingredients 16 oz grated cassava package 1 tbsp. avocado oil ¼ cup coconut flour ¾ cup frying oil of choice Directions
- Place the grated cassava package in a pot over medium heat with the avocado oil.
- Continually stir the cassava. It will begin sticking to the bottom of the pan as it starts cooking.
- Keep using your muscles and removing any cassava sticking to the bottom of the pan.
- After four minutes, magic happens and the cassava dough starts forming. Keep moving the dough around. You want all the white grated cassava to turn translucent.
- Once translucent, remove the dough from the pan onto a surface dusted with coconut flour.
- Knead the dough with the coconut flour, until the dough becomes soft and no longer sticky.
- Use the dough to create empanadas, pizza pockets, taco rolls…the options are endless!
- Once you have created your cassava creation, make sure it is sealed around the edges.
- Place the cassava into frying oil and fry until lightly brown and flip to fry the other side.
- Serve immediately or reheat in the oven or toaster.