Imagine eating bread, cakes, pancakes, crepes, and cookies without worrying about the health issues that come with eating processed flours. Replacing white flour in your recipes with cassava flour guarantees just that! In fact, cassava flour is unlike anything your kitchen and pastry has ever experienced. It is an amazing healthy, grain free, gluten free substitute for wheat flour and can be substituted 1:1 in countless recipes. I have used it to bake bread, bake cakes, chin-chin, puff-puff, cassava spaghetti and countless other foods that I will post with time on the blog so watch this space.
My sister once said „Zee the most creative you get and will ever be is in the Kitchen“. I didn’t understand back then what she meant. I even thought it was an insult, fortunately she meant good. Mum went back to school complete her higher education some years after I was born while teaching at a primary school so she was obliged to plan and prepare not only household chores but also plan shopping trips and meals way ahead of time. Being the last girl in the house, I was privileged not only to be around mum almost all the time but also to execute most of the plans considering the fact that my sisters were in boarding schools out of town. This is how I was introduced to food and nutrition.
Those who know me know that I love the kitchen! I spend way too much time in there. The kitchen to me is like an atelier to a seamstress or a church to a priest. It’s my favorite place, my secret place, the place where ideas just overflow. The only place where my creativity reaches its peek! Coupled with my passion for healthy living, I have changed my Kitchen into a preventive health care center. I believe in prevention rather than cure and that health starts from the kitchen with a home-cooked meal. To me there is no better place in the world prepare healthy “concoctions”.
In 2010, during a visit to my homeland Cameroon, I found out that the nutrition transition (a shift in the consumption of tradition foods to modern more processed foods) had worsened. Seventy percent of food was imported. Most people consumed imported turkey, chicken and even fish which indeed seemed cheaper but which are pumped with genetically modified substances which make them mature faster. I found that most people consume spaghetti and all those foods made from white flour. Perfumed Chinese rice had replaced our locally grown whole grain rice. That I was devastated was an understatement. We seem not to be conscious of the damage we are causing our bodies. No wonder, obesity and obesity-related diseases are on the rise in Africa.
From that moment I realized it is my duty as an aspiring Dr. PH in Public Health Nutrition to do something about this. Since then I have been experimenting a lot with our foods. Why? Because our traditional foods like cassava, sweet potatoes, yams etc. have higher nutritive value unlike processed foods like white flour, white spaghetti and other industrially processed foods.
So here is my cassava crepe recipe to enjoy for breakfast or as a snack. Check the recipe area to find out healthy meal alternatives using our typical heritage foods. Try it out and leave us feedback in the comment area below.
Happy and Healthy Cooking
1 cup Cassava flour
½ cup Almond milk
½ cup Water
2 Tsps. Coconut Oil
- Whisk together flour and eggs in a mixing bowl, and then gradually add milk and water.
- Stir mixture well to combine or use a home mixer, adding salt and coconut oil until smooth.
- Heat a pan or a griddle over medium heat, then using a deep cooking spoon, scoop the batter into the pan or griddle.
- Using circular motions spread the batter in the pan to coat the surface area evenly.
- Cook each crepe side for 2 mins each or until a light brown color is obtained on each side.
- Serve hot with either sweet or savory fillings. Here I filled mine with avocado slices, season with mixed dried peppers and a drizzle of avocado oil and with banana slices and maple syrup.