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Cassava chocolate biscuits + 5 Tips to bake with Cassava flour

The first time I heard about cassava flour and honestly thought that it was the same thing as tapioca flour, only that they were known as a different name, like coriander and cilantro.

{funny story} After searching for cilantro in every single supermarket, it was an employer from the store next door to my house who told me that cilantro was the name used in North America for coriander leaves! 

So here is what I found out; although both flours come from the same plant (Cassava), the different is in the method of processing:

CASSAVA FLOUR VS TAPIOCA FLOUR

Cassava flour is an excellent gluten-free substitute for tapioca flour and contains more fibre, making it a more nutrient-dense option.

Cassava is produced by peeling, drying and grounding the whole root of the cassava plant, also called manioc, mandioca or juca. Tapioca flour, however, is produced by washing, pulping and squeezing the starch of the root to extract a starchy liquid which, once it evaporates, the tapioca powder remains.

Once I knew what I was going to play with and researched some tips to cook with this new-to-me flour, I switched “experiment mode” on and made a batch of chocolate biscuits. After two failed attempts (the first batch came out so bad that you wouldn’t have even given any biscuit to your worse enemy!), I got some very good and decent biscuits, and some tips & facts.  

  1. Cassava flour is well known for the perfect substitute for all-purpose flour, as it can be replaced on a 1:1 basis in most cases, however, cassava flour is certainly lighter than all-purpose flour and it absorbs more liquid (due to the fibre content). That being said, I found out that if you’re working with a recipe that calls for 1 cup of all-purpose flour, you will need to use about 15% to 20% less cassava flour. 
  2. Although cassava flour is very dusty, give it a good whisk to remove lumps before using it.
  3. Cassava flour blends very well with other gluten-free flours, such as coconut flour or almond flour.
  4. Unlike coconut or almond flours, cassava flour has a lovely smooth texture, ideal for making shortbread, pizzas or pancakes.   
  5. Keep in mind that cassava flour comes from a root vegetable so it has a nutty, earthy flavour, regardless of what some websites say. 

I do still need to play more with cassava flour to get better results but, so far, I’ve been quite thrilled with what I’ve achieved!

These chocolate biscuits are soooo easy to make…and they are the best biscuit to have with your afternoon tea.

Have you used cassava flour yet?  Do you have any tip to share?

Happy cooking!

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Cassava flour chocolate biscuits

These chocolate biscuits made from cassava flour are the best finger food to have with your afternoon tea.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine International
Servings 12

Ingredients
  

  • cup butter softened
  • ½ cup maple syrup or honey
  • 1 tsp vanilla extract
  • 2 egg yorks
  • ¾ cup cassava flour
  • ¼ cup coconut sugar
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ¾ cup chocolate chips
  • 100 g 70% cacao chocolate bar

Instructions
 

  • Preheat the oven to 175C / 350F. and grease slightly a large baking sheet. In a large bowl, mix together butter, maple syrup and vanilla extract until well combined then add in the yolks. Set aside.
  • In another bowl, add gently the cassava flour (do not plop it into the bowl!), coconut sugar, baking soda and sea salt and mix well. Add the flour mixture all at once to the wet ingredients and stir until dough forms. Fold in the chocolate chips.
  • Form biscuits by using a tablespoon and then, rolling into a ping-pong size balls. Flat your biscuits using your hands. Bake for 20 minutes.
  • Remove biscuits from the baking sheet to a wire rack. Let them cool completely.
  • Melt the chocolate in a heatproof glass bowl over a saucepan of simmering water to create a double boiler effect. Stir occasionally until smooth, then let it cool slightly. Dip half of each cooled biscuit into the melted chocolate. Place them on a waxed paper until the chocolate is set. Enjoy!

Notes

Recipe inspired by Cook it Paleo
Keyword Gluten Free, Nutritious

Tried making these cassava flour chocolate biscuits? Share a photo on my Facebook’ page, or tag #ommfoodsrecipes on Instagram.

About Author

Hello! My name is Laura. I'm a holistic counsellor and an Intuitive Eating coach, currently studying nutrition & lifestyle coaching. With a flair for food and cooking, you'll find me making a mess in my kitchen creating and photographing colourful meals.