Yuca Pumpkin Porridge
Try this Yuca Pumpkin Porridge recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 tsp sea salt
- fat of choice to grease casserole dish {i use pure pastured lard though coconut oil would also work}
- 4 cups of shredded yuca root soaked at least overnight (but preferably 24 hours) with some sea salt and baking soda {after being peeled and trimmed with woody center removed, about 1 lb weight}
- 1 can organic pumpkin purã©e {alternatively you can use 2 just note it may require a longer cooking time}
- 1 tsp organic ground cinnamon
- 1 tsp organic ground ginger
- 1 cup unsweetened organic tigernut milk {or organic coco plus more to drizzle on top before baking
- 1/4 cup grade b organic maple syrup
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -6 serving (1g)
- Sodium 218.01375 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 350° F and grease a 2-1/2 quart casserole with fat of choice.Drain and rinse the soaked yuca root.In a food processor fitted with a steel blade, blend the shredded yuca root, pumpkin purée, spices, salt, tigernut or coconut milk, and maple syrup until fairly smooth.Pour the blended mixture in prepared casserole dish and smooth out the top with a spatula.Pour a little more milk over the top, just enough to cover.Bake for 75 minutes {note: I've found it can take upwards of 90 minutes when using sweet potato}, or until the top looks glossy and the inside is cooked through.
