Of which 0.6 g sugars and 0.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (olive oil) · Vitamin B12 (nutritional yeast)
Allergens none
Cassava and polvilho bread
A thin, crackly crust and a chewy crumb — it smells cheesy without any cheese.
Ingredients
- 2 cups cassava, cooked and mashed (300 g / 10½ oz) — lukewarm
- 1½ cups sweet cassava starch, polvilho doce (180 g / 6½ oz)
- ½ cup sour cassava starch, polvilho azedo (60 g / 2 oz)
- ⅓ cup olive oil (73 g / 2½ oz)
- ½ cup warm water (120 g / 4 oz)
- 1 tsp salt (6 g)
- 2 tbsp nutritional yeast (10 g) — optional, gives a cheesy flavor
Method
- Preheat the oven to 200 °C (400 °F) and grease a loaf pan.
- Put the mashed cassava (still warm) in a large bowl.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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