Cassava

[Lucy House]

I’m hosting a cassava day on Saturday – haven’t got space for more people this time, but I’m also looking for other ways to use cassava. We will be preparing it to collect the tapioca starch and then using the cassava pulp in some fritters and cake. And I’ll be fermenting the pulp as well. I don’t usually use the leaf, but have heard you can cook it. I will share my “how to” in the files above and some recipes. It would be great if we can add to the conversation here.

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[Lucy House]

Yesterday and days like it, are one of the reasons I wanted to be a part of the permaculture group! 8 of us processed about 20kgs of cassava roots off about 6 or 8 trees. Community is very important to me and so it was wonderful to share this very productive time with like minded people! Many hands make light work! Thank you so much to all those that came. There is a document with photos and how to process cassava in the Files.

[Lucy House]

Macadamia, apricot and cassava cake
1 cup toasted macadamia nuts, roughly chopped
1 2/3 cup cassava pulp (fermented or not)
1/4 cup coconut flour
1/4 teaspoon salt
zest and juice of one lemon
1/2 teaspoon vanilla essence
1/4 cup of honey
1/2 cup olive or coconut oil
1 cup diced dried apricots
1 egg
Mix altogether and then bake in moderate oven for 20-30 minutes, or until nicely browned on top. This recipe has been adapted from one of Jo Whitton’s recipes in Simple, healing Food.

[Lucy House]

This is the recipe for the cake I made for morning tea on the first day of the cob oven build. Although that cake was made with bunya nut meal instead of the cassava and I used sugar instead of honey and left out the egg because I was making it vegan. I also subbed the dried apricots with fresh peach. Never be scared to change a recipe if you don’t have the ingredients. The original recipe had almond meal instead of the cassava/bunya nut, and no egg. I only added the egg in this recipe because I think it helps to hold it together. Also, you should put it into the fridge once it’s cooled to make it easier to slice. Store in the fridge.

I have attached a pdf for you to print off if you wish.

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