These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance like me. I love them and I made them with my own touch this week.
➡️ Rich in Protein
➡️ Rich in Omega 3-9
➡️ Great to add in your salad or snack
✴️ 300g sweet potato or parsnip
✴️ 2 cups (250g) tapioca starch or Sour Manioc flour (my favorite)
✴️ 50gr chia seed
✴️ 1 tablespoons baking powder
✴️ 2 tablespoons fresh rosemary
✴️ 1 teaspoon sea salt
✴️ 3 tablespoons nutritional yeast for vegan or 100gr normal cheese for non-vegan
✴️ ¼ cup water
✴️ 5 tbsp olive oil
1️⃣Start by cooking your parsnips or sweet potatoes. Place a steamer basket over a pan with some boiling water and steam until soft and easily pierced with a fork. Remove from the steamer, mash until smooth, and set aside.
2️⃣Pre-heat your oven to 210ºC and lightly grease a large baking tray. In a large bowl mix together your tapioca starch, baking powder, rosemary, salt, and nutritional yeast, if using.
3️⃣Add your water and oil onto a small saucepan, stir and bring to a boil. Once it starts boiling remove from the heat and pour the liquid onto the bowl with the dry ingredients. Stir together until it becomes a wet flour, then add the mash and mix until fully combined and a dough is formed - you might want to use your hands here.
4️⃣Shape into small balls, about the size of golf balls, and place on your baking tray.
5️⃣Bake for 25-30 min or until the bread balls start to crack on top (the middle should remain gooey!) and are hard once tapped underneath.
Enjoy these gorgeous treat.