Skin Friendly Bread #yesplease

image

Pan de Yuca is a “bread” that’s very traditional in Ecuador, where my husband is from, as well as other latin countries.

This “bread” is not really bread since it’s grain free (therefore, gluten free). The main ingredient is yuca, or cassava. There are very few ingredients to these little bundles of happiness: eggs, cheese, cassava flour or tapioca flour, butter and salt.

Obviously, this recipe is nearly perfect for its “skinfriendliness”, yet I had to “tweek” it a little to make it more #skinfriendly.

As you probably have heard me say (like a thousand times before), dairy is horrible for the skin. Horrible. It is a huge culprit of acne and other skin conditions and I strongly believe we should stay away from it. (I’m not saying it’s easy! I’m just saying stay away from it!)

I need to write another post on this subject, otherwise this post will be way too long, but here’s a hint:

image

So I had to experiment with this recipe and try something else instead: Vegan cheese.

(Note: I don’t think this cheese should be a daily staple in your diet, since it is still something quite processed, but as a treat, I rather use this cheese than the real hormone-filled-inflammation-inducing deal.)

Behold the skin friendly, gluten free, dairy free

RECIPE FOR PAN DE YUCA:

Ingredients

image

1 ½ cup of Yuca Harina (or Tapioca flour, which is made from yucca)
1 cup of Daiya “Cheese”
1 egg
1/3 cup coconut oil (instead of butter)
½ tsp Baking Powder
Pinch of salt

Mix the baking powder, flour, cheese and salt. Mix it in the food processor until it mixes in mini-crumbs. Set aside. Mix the coconut oil with the egg and add to the processed mixture.

image

Knead the dough with your hands until it has a dough-like texture and you can make small balls with it. If the texture is dry (like it happened to me as you can see in the following picture)

image

you can add some water. Tablespoon by tablespoon. I added 3, could be the dryness of the environment (Spring!! Where are youuuu?)

image

Make small balls and put them in a baking tray.

image

I saved half the dough for later since they definitely taste better when freshly made.

image

It can be saved in the fridge for up to 2 days.
Bake for 7-10 minutes at 500F or until golden.

image

image

Enjoy the heavenly smell…

image

Eat them as soon as they are a decent temperature.

image

You. Are. Welcome.