Ever since transitioning to a primarily grain-free lifestyle, almond and coconut flours have been a staple in my baking pantry. I try to avoid over-using nut-based products however, as they can be tough on digestion. I also wanted to provide an option for all of my nut-free friends out there! Enter cassava flour...taking the paleo baking world by storm. And for good reason. Cassava is a root vegetable native to South America, and is a good source of fiber, magnesium, copper, vitamin C, and folate. One cup also has about 8 grams of protein.

When it comes to your kitchen creations, the best news is that it can be subbed 1:1 for traditional flours, and can be used on its own, without needing the assistance from other starches and fillers.

I am so happy with the way this bread turned out that I just had to share! Find the recipe below. Try it for breakfast topped with my blackberry chia jam, a schmear of coconut butter or ghee, or use it as a base for you avocado toast!

Grain-free Cassava Bread

1.5 cups cassava flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoons sea salt
8 eggs
1 teaspoon apple cider vinegar
¼ cup olive oil (or avocado oil)
⅓ cup coconut nectar (or honey)

Pre-heat oven to 350 degrees. Grease a bread pan with coconut oil or line with parchment paper.

In a large bowl or stand-up mixer, add cassava flour, baking powder, baking soda, and sea salt. In a high-speed blender, add eggs, apple cider vinegar, olive oil, and coconut nectar. Process on medium until blended. Otherwise, add to a medium bowl and whisk by hand.

Incorporate wet ingredients into flour mixture. Beat on medium-high speed until batter is formed. Transfer to bread pan and bake 40-45 minutes, or until toothpick comes out clean. Allow to completely cool before slicing. Enjoy!