25+ Delicious Cassava Flour Paleo Bread Recipes for the Whole Family

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In recent years, cassava flour has gained immense popularity as a versatile and nutritious gluten-free alternative to traditional wheat flour.

Made from the cassava root, this flour is naturally grain-free and paleo-friendly, making it an excellent choice for those following specific dietary restrictions or simply looking to incorporate healthier options into their meals.

The best part about cassava flour is its ability to mimic the texture and flavor of regular flour, allowing you to enjoy a wide range of baked goods without sacrificing taste or texture.

If you’re a fan of bread but have struggled to find recipes that align with your dietary needs, you’re in luck!

This article presents over 25 delicious and easy-to-follow cassava flour paleo bread recipes.

From hearty loaves perfect for sandwiches to sweet treats that satisfy your cravings, there’s something for everyone.

Get ready to explore the wonderful world of cassava flour baking and discover how it can elevate your culinary adventures!

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25+ Delicious Cassava Flour Paleo Bread Recipes for the Whole Family

Incorporating cassava flour into your baking repertoire not only adds a delightful texture and flavor to your creations but also supports a healthier lifestyle by providing a gluten-free, grain-free alternative.

The 25+ cassava flour paleo bread recipes featured in this article offer a diverse range of options that cater to various tastes and preferences, ensuring that you never have to compromise on flavor while following your dietary choices.

Whether you’re in the mood for a savory loaf to complement your meals, a sweet treat for breakfast, or a nutritious snack to keep you fueled throughout the day, these recipes are sure to inspire your baking journey.

So grab your mixing bowls, preheat your oven, and get ready to enjoy the scrumptious benefits of cassava flour!

Cassava Flour Banana Bread

This Cassava Flour Banana Bread is a moist and flavorful treat that’s perfect for breakfast or as a snack. The natural sweetness from ripe bananas pairs wonderfully with the nutty flavor of cassava flour, making it an excellent choice for anyone looking for a healthier alternative to traditional banana bread. Additionally, this recipe is quick to prepare, allowing you to enjoy freshly baked bread in no time.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups cassava flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, eggs, honey (or maple syrup), and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the cassava flour, baking soda, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you’re adding nuts, fold them in at this stage.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cassava Flour Banana Bread is not only delicious but also packed with nutrients, thanks to the bananas and healthy fats from the nuts. It’s a fantastic way to start your day or a great addition to your afternoon tea. Store any leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage. Enjoy it plain or spread with almond butter for an extra boost of flavor!

Savory Cassava Flour Focaccia

This Savory Cassava Flour Focaccia is a delightful, herb-infused bread that’s perfect for pairing with soups, salads, or enjoyed on its own. With a crisp exterior and a soft, fluffy interior, this bread is gluten-free and paleo-friendly. It can easily be customized with your favorite herbs and toppings, making it a versatile addition to any meal.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 cup warm water
• 2 teaspoons dried oregano or rosemary
• Coarse sea salt for topping
• Fresh herbs or cherry tomatoes for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cassava flour, baking powder, and salt. Mix well.
3. Add the olive oil and warm water to the dry ingredients, stirring until a smooth dough forms. If it’s too sticky, add a little more cassava flour.
4. Transfer the dough to the prepared baking sheet and press it into a flat, rectangular shape about 1 inch thick.
5. Use your fingers to create dimples in the surface of the dough. Drizzle a little olive oil on top and sprinkle with coarse sea salt and your choice of dried herbs.
6. If desired, add fresh herbs or halved cherry tomatoes on top for added flavor.
7. Bake for 20-25 minutes, or until golden brown and cooked through.
8. Allow to cool slightly before slicing and serving.

This Savory Cassava Flour Focaccia is not only easy to make but also incredibly satisfying. The aroma of fresh herbs while baking will have everyone in your home eagerly waiting for a slice. It pairs beautifully with olive oil for dipping or can be served alongside a hearty soup or salad. Store leftovers in an airtight container for up to two days, or freeze for later use. With its delightful texture and rich flavors, this focaccia will quickly become a staple in your paleo baking repertoire!

Sweet Potato Cassava Flour Bread

This Sweet Potato Cassava Flour Bread is a nutritious and hearty option that is sure to please the entire family. The combination of sweet potato and cassava flour creates a rich, moist bread that’s packed with flavor. It’s perfect for sandwiches, toast, or even as a side dish for your favorite meals, bringing a touch of sweetness and nutrition to your table.

Ingredients:

• 1 cup cooked sweet potato, mashed
• 1/4 cup coconut oil, melted (or olive oil)
• 3 large eggs
• 1 tablespoon honey or maple syrup (optional)
• 1 1/2 cups cassava flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon garlic powder (optional)
• Fresh herbs for flavor (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed sweet potato, melted coconut oil, eggs, and honey (if using). Mix well until smooth.
3. In another bowl, whisk together the cassava flour, baking soda, salt, and garlic powder (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until well combined. If desired, fold in fresh herbs for added flavor.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Sweet Potato Cassava Flour Bread is not only delicious but also a fantastic way to incorporate more vegetables into your diet. The natural sweetness from the sweet potato makes it a great option for breakfast or as a snack with nut butter. Serve it toasted with your favorite toppings, or use it as a base for sandwiches. It’s nutritious, gluten-free, and perfect for those following a paleo lifestyle. Leftovers can be stored in an airtight container for a couple of days or frozen for longer enjoyment. Enjoy the delightful taste and health benefits of this wholesome bread!

Cassava Flour Zucchini Bread

This Cassava Flour Zucchini Bread is a fantastic way to sneak in some vegetables while indulging in a tasty treat. The moist texture and subtle sweetness of the bread are complemented by the addition of zucchini, making it a healthy choice for breakfast or a mid-afternoon snack. This recipe is simple to make, requiring minimal prep time, and yields a flavorful loaf that the whole family will love.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted (or olive oil)
• 1 1/2 cups cassava flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the grated zucchini, eggs, honey (or maple syrup), and melted coconut oil. Mix until well blended.
3. In another bowl, whisk together the cassava flour, baking soda, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you’re adding nuts or chocolate chips, fold them in at this stage.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cassava Flour Zucchini Bread is not only delicious but also packed with nutrients, thanks to the zucchini. It’s a perfect way to enjoy a sweet treat without the guilt. Serve it warm with a pat of butter or enjoy it plain for a wholesome snack. The bread stays fresh for several days when stored in an airtight container at room temperature, and it can also be frozen for longer storage. It’s a versatile recipe that can easily be adapted by adding your favorite spices or mix-ins!

Cassava Flour Garlic Bread

This Cassava Flour Garlic Bread is a mouthwatering side dish that perfectly complements pasta, salads, or soups. The rich garlic flavor and soft, chewy texture make it a delightful addition to any meal. Best of all, it’s gluten-free and paleo-friendly, allowing everyone to enjoy the classic taste of garlic bread without any guilt.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 cup warm water
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
• Coarse sea salt for topping

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cassava flour, baking powder, and salt. Mix well.
3. Add the olive oil, warm water, minced garlic, and parsley to the dry ingredients. Stir until a dough forms. If it’s too sticky, add a little more cassava flour.
4. Transfer the dough to the prepared baking sheet and shape it into a flat, rectangular loaf about 1 inch thick.
5. Brush the top with a little olive oil and sprinkle with coarse sea salt.
6. Bake for 20-25 minutes, or until golden brown.
7. Allow the garlic bread to cool slightly before slicing and serving.

This Cassava Flour Garlic Bread is a fantastic way to enjoy a classic favorite while adhering to a paleo lifestyle. Its robust garlic flavor makes it an irresistible side dish that pairs wonderfully with many meals. Serve it warm for the best flavor and texture, and enjoy the compliments from your family and friends. Leftovers can be stored in an airtight container for up to two days, or frozen for later enjoyment. This recipe proves that you don’t have to give up delicious flavors when following a gluten-free diet!

Cassava Flour Pumpkin Bread

This Cassava Flour Pumpkin Bread is a flavorful and nutritious option perfect for fall or any time of the year. The natural sweetness of pumpkin combined with the warm spices makes this bread an inviting treat. This recipe is not only easy to prepare but also results in a moist, delicious loaf that can be enjoyed for breakfast, dessert, or as a snack.

Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted (or olive oil)
• 1 1/2 cups cassava flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the pumpkin puree, eggs, maple syrup (or honey), and melted coconut oil. Mix until smooth and well combined.
3. In another bowl, whisk together the cassava flour, baking soda, salt, cinnamon, and nutmeg (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in nuts for added texture.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cassava Flour Pumpkin Bread is a wonderful way to celebrate the flavors of fall. It’s moist, flavorful, and packed with nutrients, making it an excellent choice for breakfast or a delightful snack throughout the day. Enjoy it plain, or slather it with your favorite nut butter for an extra layer of deliciousness. The bread can be stored in an airtight container for several days and is also freezer-friendly, allowing you to savor its flavors anytime. This recipe will surely become a seasonal favorite in your home!

Cassava Flour Banana Bread

This Cassava Flour Banana Bread is a delightful way to use overripe bananas while enjoying a guilt-free treat. Packed with flavor and natural sweetness, this moist and tender loaf is perfect for breakfast, snacks, or dessert. The use of cassava flour keeps it gluten-free and paleo-friendly, allowing you to savor a classic favorite without any compromises.

Ingredients:

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil (or olive oil)
• 1 1/2 cups cassava flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the cassava flour, baking soda, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cassava Flour Banana Bread is not only easy to make but also a fantastic way to use ripe bananas. Its moist texture and delicious flavor make it a great addition to your breakfast table or a healthy snack option. Enjoy it plain, or spread a little almond butter for a satisfying treat. This bread keeps well for several days when stored in an airtight container and can also be frozen for later enjoyment. This recipe is sure to become a favorite in your household, combining wholesome ingredients with classic flavor!

Cassava Flour Sweet Potato Bread

This Cassava Flour Sweet Potato Bread is a deliciously moist and flavorful option that highlights the natural sweetness of sweet potatoes. Rich in nutrients and perfectly spiced, this bread is a wonderful addition to any meal. Its soft texture and subtly sweet taste make it a versatile choice for breakfast, snacks, or as a side dish.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil (or olive oil)
• 1 1/2 cups cassava flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup raisins or dried cranberries (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the mashed sweet potato, eggs, honey (or maple syrup), and melted coconut oil until smooth.
3. In another bowl, whisk together the cassava flour, baking soda, salt, cinnamon, and nutmeg (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in raisins or dried cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cassava Flour Sweet Potato Bread is a delightful and nutritious addition to your bread repertoire. The natural sweetness of the sweet potato combined with warm spices creates a comforting flavor that is perfect for any time of the day. Serve it as a breakfast treat, a snack, or as a side with dinner. This bread stays fresh for several days in an airtight container and can also be frozen for future enjoyment. It’s a delicious way to incorporate more vegetables into your diet while still indulging in the pleasures of homemade bread!

Cassava Flour Focaccia Bread

This Cassava Flour Focaccia Bread is a flavorful and aromatic option that brings the essence of Italian cuisine to your table. Infused with herbs and topped with olive oil, this bread is crispy on the outside and soft on the inside, making it a perfect companion for soups, salads, or as a snack on its own. With its gluten-free profile, this focaccia is a great way to enjoy traditional flavors without the gluten.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil, plus more for drizzling
• 1 cup warm water
• 2 teaspoons dried oregano or Italian seasoning
• Fresh rosemary or thyme, for topping (optional)
• Coarse sea salt for sprinkling

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cassava flour, baking powder, and salt.
3. Add the olive oil and warm water to the dry ingredients, mixing until a dough forms. The dough should be soft but not sticky. If it’s too sticky, add a little more cassava flour.
4. Transfer the dough to the prepared baking sheet and press it into a rectangle about 1 inch thick.
5. Use your fingers to create dimples in the surface of the dough. Drizzle olive oil over the top and sprinkle with dried oregano or Italian seasoning, fresh herbs, and coarse sea salt.
6. Bake for 20-25 minutes, or until the bread is golden brown.
7. Allow the focaccia to cool slightly before slicing and serving.

This Cassava Flour Focaccia Bread is a wonderful gluten-free alternative that doesn’t compromise on flavor or texture. Its aromatic herb-infused crust makes it a delicious addition to any meal, and it pairs beautifully with olive oil and balsamic vinegar for dipping. Enjoy it warm, and let its delightful aroma fill your kitchen. This focaccia bread is also great for sandwiches or as a base for mini pizzas. Leftovers can be stored in an airtight container for up to three days or frozen for later use. This recipe brings a touch of Italy to your paleo table, proving that you can enjoy traditional favorites while maintaining a healthy lifestyle!

Cassava Flour Garlic Herb Bread

This Cassava Flour Garlic Herb Bread is a flavorful, aromatic delight that combines the savory goodness of garlic and herbs with the nutty flavor of cassava flour. It’s perfect for serving alongside soups, salads, or pasta dishes, making it a versatile addition to any meal. The bread is easy to prepare and can be enjoyed warm, toasted, or even as a base for sandwiches.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 cup warm water
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• Coarse sea salt for topping

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cassava flour, baking powder, and salt.
3. In a separate bowl, whisk together the olive oil, warm water, minced garlic, and herbs.
4. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. If the dough is too sticky, add a little more cassava flour.
5. Transfer the dough to the prepared baking sheet and shape it into a round loaf about 1 inch thick.
6. Use a knife to score the top of the loaf lightly, then sprinkle with coarse sea salt.
7. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Allow the bread to cool slightly before slicing and serving.

This Cassava Flour Garlic Herb Bread is not only incredibly tasty but also a delightful way to infuse your meals with rich flavors. The aroma of garlic and herbs will fill your kitchen, making it an enticing choice for gatherings or family dinners. Serve it warm with olive oil for dipping, or use it as a delicious side for your favorite main dishes. This bread can be enjoyed fresh or toasted, and it stores well for a few days in an airtight container. Whether you’re hosting a dinner party or simply enjoying a quiet meal at home, this garlic herb bread will surely impress!

Cassava Flour Coconut Bread

This Cassava Flour Coconut Bread offers a delightful tropical twist to your regular bread routine. Infused with coconut flavor, this bread is moist, slightly sweet, and perfect for breakfast or as a snack. The combination of cassava flour and shredded coconut provides a unique texture that is sure to satisfy your cravings while remaining paleo-friendly.

Ingredients:

• 1 1/2 cups cassava flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, vanilla extract, and coconut milk until smooth.
3. In another bowl, combine the cassava flour, shredded coconut, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cassava Flour Coconut Bread is a delightful treat that brings the essence of the tropics to your kitchen. Its moist texture and sweet coconut flavor make it a fantastic breakfast option or snack throughout the day. Enjoy it plain, or add a spread of nut butter or cream cheese for an extra indulgent experience. This bread stays fresh for several days when stored in an airtight container and can also be frozen for later enjoyment. Perfect for any occasion, this coconut bread will surely become a favorite among family and friends!

Cassava Flour Pizza Bread

This Cassava Flour Pizza Bread is a fun and versatile recipe that allows you to enjoy your favorite pizza flavors in a gluten-free and paleo-friendly form. This bread can be served as a base for mini pizzas, or it can be enjoyed on its own with your favorite dips. Quick and easy to prepare, this recipe is perfect for casual dinners or game day snacks.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 cup warm water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup shredded dairy-free cheese (optional)
• Optional toppings: sliced olives, pepperoni, diced bell peppers

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cassava flour, baking powder, and salt.
3. In a separate bowl, mix the olive oil, warm water, dried oregano, and dried basil.
4. Add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Transfer the dough to the prepared baking sheet and shape it into a round or rectangular flatbread, about 1 inch thick.
6. Sprinkle the shredded dairy-free cheese on top if using, and add any additional toppings you desire.
7. Bake for 20-25 minutes, or until the bread is golden brown and cooked through.
8. Allow the bread to cool slightly before slicing and serving.

This Cassava Flour Pizza Bread is a delightful way to enjoy pizza without the gluten and grains. Its versatility makes it suitable for various toppings and flavor combinations, allowing you to customize it to your liking. Whether you’re hosting a pizza night, watching a game, or simply craving a snack, this bread is sure to satisfy. It can be stored in an airtight container for a few days and reheats well, making it a convenient option for quick meals. This pizza bread offers a tasty alternative for anyone looking to enjoy their favorite flavors while adhering to a paleo lifestyle!

Cassava Flour Banana Bread

This Cassava Flour Banana Bread is a moist, flavorful treat that brings together the natural sweetness of ripe bananas with the health benefits of cassava flour. It’s perfect for breakfast, a snack, or even dessert. This gluten-free, paleo-friendly recipe is easy to make and is a great way to use up overripe bananas, ensuring that none of that delicious fruit goes to waste.

Ingredients:

• 2 cups cassava flour
• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the cassava flour, baking soda, salt, and ground cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined. If using, fold in the chopped nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cassava Flour Banana Bread is a delightful and nutritious option for those seeking a gluten-free and paleo-friendly snack. Its natural sweetness from the bananas means you can reduce the added sugars, making it a healthier choice. Enjoy a slice with your morning coffee, or serve it as an afternoon treat. This bread is also perfect for freezing—simply slice it and store it in an airtight container for a quick grab-and-go option. The combination of flavors and textures will surely make this banana bread a favorite in your household!

Cassava Flour Sweet Potato Bread

This Cassava Flour Sweet Potato Bread combines the earthy sweetness of sweet potatoes with the versatility of cassava flour, resulting in a moist and delicious loaf. Packed with nutrients, this bread makes for a fantastic side dish, breakfast option, or snack. The bright orange color of the sweet potato also adds a beautiful touch to your table.

Ingredients:

• 1 cup mashed sweet potato (cooked and cooled)
• 2 cups cassava flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the mashed sweet potato, eggs, honey (or maple syrup), and melted coconut oil. Mix until well blended.
3. In another bowl, whisk together the cassava flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually mix the dry ingredients into the wet ingredients until a smooth batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cassava Flour Sweet Potato Bread is a delicious and nutritious addition to any meal. The natural sweetness of sweet potatoes enhances the flavor, while the spices bring warmth and depth to the loaf. It pairs beautifully with butter or coconut spread and can be enjoyed warm or toasted. This bread also keeps well in an airtight container for several days and can be frozen for later use. Whether you’re looking for a hearty breakfast option or a delicious side for dinner, this sweet potato bread is sure to satisfy!

Cassava Flour Zucchini Bread

This Cassava Flour Zucchini Bread is a moist and flavorful bread that cleverly incorporates vegetables into a delicious treat. With the addition of zucchini, this bread is not only wholesome but also provides a great way to sneak in extra nutrients. Perfect for breakfast, snacking, or even dessert, this recipe is sure to become a household favorite.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 2 cups cassava flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
3. In a large mixing bowl, combine the grated zucchini, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until well combined.
4. In another bowl, whisk together the cassava flour, baking soda, salt, and cinnamon.
5. Gradually mix the dry ingredients into the wet mixture until a smooth batter forms. If desired, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cassava Flour Zucchini Bread is a fantastic way to enjoy the flavors of summer while incorporating healthy vegetables into your diet. The zucchini keeps the bread moist and adds a subtle sweetness, while the spices enhance the overall flavor profile. Enjoy this bread fresh, or toast it for a delicious breakfast or snack. It can be stored in an airtight container for several days or frozen for future enjoyment. Whether you’re looking to satisfy your sweet tooth or add more vegetables to your meals, this zucchini bread will not disappoint!

Note: More recipes are coming soon!