By Chef Vivien Cunha
This is a delicious gluten free alternative to a bread; made with 100% yucca and olive oil. Yucca is also called cassava and be found in most supermarkets – and latin markets usually have better prices! Every time I make this bread and in large quantities. It can be frozen and reheated wrapped in foil in the oven.
It can also be used as a pizza crust, just add all your favorite toppings on top, pesto, tomato sauce, vegan cheese or arugula. My favorite is just with pesto and arugula greens and a drizzle of olive oil. Another great benefit of yucca is that it has a low glycemic index compared to potatoes as they have more fiber and potassium.
Ingredients:
4 cups of cooked yucca ( about 3 large yuccas)
1/4 cup of extra virgen olive oil ( plus extra for baking)
1 tsp of sea salt
1 tsp of garlic powder
2 tsp of chopped parsley leaves
Peel the yuccas and place them in a pot with water and bring it to a boil then simmer for 30 to 40 minutes or until yuccas are soft. Reserve about 1/4 cup of the water the the yuccas were cooked. Pre-heat oven at 375 degrees. Let them cool for 5 minutes then carefully cut them in half and remove the “cord” that is inside the vegetable, you won’t missed it. It is really a cord. Then place them in a food processor( if you don’t have one, use a potato masher, do not use a blender), add the olive oil, salt and garlic powder and the reserved water. Blend it all together until is well combined, do not worry if a few pieces are not blended perfectly.
The Chef Vivien Cunha
Spread about 1 tsp of olive oil in a cookie sheet or pizza pan and mold the yucca mixture into a pizza form. For llast add 1tsp of olive oil and spread on top of the dough. Bake it for 30 minutes, then turn the cookie sheet and bake for another 30 minutes. Then remove from the oven and carefully flip the dough to the other side and bake it for another 20 minutes. Add the chopped parsley and cut into triangles.
It can be kept refrigerated for 4 days and frozen for 1 month ( if you are freezing do not add the parsley)
To reheat, wrap the bread into a foil sheet, place them in a cookie sheet and warm it for 10-15 minutes.
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