I bought this bag of manioc flour at my neighborhood’s Pakistani mini-market. At first, I didn’t know what to do with it, but it has turned out to be quite an interesting purchase.
This cassava flour named “Gari” isn’t tapioca flour: it is basically cassava root washed and filtered (whereas tapioca flour is way more refined and a 100% pure starch product).
The plant cassava is also called manioc, while its starch is called tapioca. Manioc flour is thus finely ground whole cassava root and it does contain fiber (unlike tapioca flour).
It’s gluten free and you could also eat it like oatmeal, just by pouring hot water on it. The amount of water is at least 3:1: a small quantity absorbs a lot of water to make a big volume of a thick dough.
This is how the oatmeal made with manioc flour looks like (it’s white but I added a bit of cinnamon in it):
You can also make baked goods with this flour. Here is a recipe I came up with:
Ingredients for 10 cookies:
– 3/4 cup manioc flour (90g)
– 1/4 cup shredded coconut (20 g)
– 1 tbsp brown sugar
– 1 cup almond milk (240 ml)
– 40 g macadamia nuts
– 50 g of chocolate chunks (I chose white chocolate because it goes well with the shredded coconut, but if you’re vegan or paleo choose a plain dark chocolate ; or you can also make your own dairy-free white chocolate by mixing cocoa butter with a tiny bit of sugar.)
I mixed everything, formed the cookies by hand, placed them on a baking sheet for around 20 minutes at 220 degrees Celsius.
What I really like about these cookies: unlike other paleo or other gluten-free cookies that are made with coconut flour and feel really heavy and coarse, these cookies feel light and chewy.
Nutrition facts per cookie: 105 kcal, 1 g protein, 12.4 g carbs, 3.6 g sugar, 5.7 g fat, 1.8 g fiber.