Naturally gluten free, this Brown Sugar Lemon Cassava Loaf bakes up light and fluffy with a lovely crunchy sugar top. It’s great as is or even toasted.
A couple of my fellow food bloggers have introduced me through their recipes to two flours I had never used before, cassava and coconut. No one in my family needs to be gluten free but I do love experimenting with new ingredients.
Recently I read the fascinating book, Turtle Island: Foods and Traditions of the Indigenous Peoples of North America and learned even more about the traditional use of cassava in cooking and baking by the indigenous tribes of the Caribbean.
To quote the Amazon blurb: “Exemplifying how Native foodways can teach us all to connect with the natural world around us, Turtle Island features rich narrative histories and spotlights the communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities.”
It's an amazing read and extremely humbling. There’s so much I didn’t know and still need to learn about this continent, pre-arrival of foreign colonizers.
I was expecting guests for a teatime visit a couple of weeks ago so I decided to give cassava flour a spin. They took the leftovers home with them, one saying that she planned to eat her slices with coffee for breakfast, that’s how good it went over!
Brown Sugar Lemon Cassava Loaf
Both my husband and I thought the loaf could have been a little sweeter but, as I said, the guests liked it just as it was. If you have a bit of a sweet tooth, use the whole ¾ cup or 150g of brown sugar in the list. Next time I bake this, I plan to.
Ingredients
1 ½ cups or 180g cassava flour
½ – ¾ cup or 100-150g dark brown sugar
2 teaspoons baking powder
1 teaspoon fine sea salt
Zest 1 lemon (save lemon for juicing)
3 eggs, room temperature
½ cup or 120ml canola or other light oil
½ cup or 123g plain full-fat Greek yogurt
Juice 1 lemon (about 3 tablespoons)
1 teaspoon vanilla extract
Optional but highly recommended for that crunchy top: 2-3 tablespoons turbinado sugar
Method
Preheat your oven to 350°F or 180°C and line a loaf pan with baking parchment.
In a large bowl, whisk together the cassava flour, brown sugar, baking powder, sea salt and lemon zest.
In a separate bowl, whisk the eggs, oil, yogurt, lemon juice and vanilla extract together until smooth.
Pour the wet ingredients into the dry mixture and fold until it is just combined but make sure no flour is showing.
Pour the batter into your lined loaf pan. I hold the baking parchment up with clothes pegs which works a treat. You do have to remove them before baking!
Sprinkle on the turbinado sugar, if using.
Bake for 45–50 minutes. The edges should be golden brown, and a toothpick inserted in the center should come out clean.
Leave to cool in the pan then remove to a wire rack to cool completely.
Slice to serve. Enjoy!
It’s the second Tuesday of the month which means it’s time for my Bread Baker friends to share their bakes. Our theme today is Breakfast Bread! Many thanks to our host Kelly from A Messy Kitchen. Check out the links below.
- Brown Sugar Lemon Cassava Loaf from Food Lust People Love
- Girelle - Italian Breakfast Pastry from Karen's Kitchen Stories
- Greek Yogurt and Blueberry Oat Muffins from A Day in the Life on the Farm
- Kheema Anda Paratha from Sneha's Recipe
- Sourdough Gingerbread Waffles from A Messy Kitchen
- Sourdough Plum almond Bread from Zesty South Indian Kitchen
- Zucchini Cassava Muffins from Passion Kneaded
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
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