By Chef Celia Maiza Pereira Alves in reference to Gluten Free Cuisine
I have always cooked since I was a child, I stayed with my mother who was a great cook. Born in Bahia, she prepared delights for the family and I always helped. I got married and continued cooking on the farm for everyone. At the age of 40, I graduated in Gastronomy and specialized in Brazilian Cuisine, which is my passion, mainly for being a gluten free cuisine – an area that I work after discovering that I had celiac disease. My first Food Safaris was in the Pantanal and then I made Belém and Ilha do Marajó. A wonderful Travel and Gastronomy experience.
1k of grated raw cassava
2 c of butter soup
4 c of oil or coconut oil soup
150 gr of grated coconut
2 glass of coconut milk (400 ml)
1 cup of sugar, if you want sweeter add another cup
1 c of baking powder
Beat the eggs, butter, oil and sugar in a blender until it becomes a homogeneous mass, pour in the coconut milk and beat for another 2 minutes. Finally put the manioc and the grated coconut, but without beating just mixing with a spoon and pulsing a few times in the blender just to help mix. Finally add the yeast and mix completely in the dough.
Bake in a preheated 200 degree oven for about 45-50 min.