Alon’s gluten-free yucca croutons

image

Here in Alon’s free-spirited jungle kitchen we have been busy chopping our body weight in veg each day and, in particular, yucca – an ugly brown root that you have probably seen at your local market and walked past for years, just as we have, unaware of its magical gluten-free bread making properties.

image

image

image

image

image

Ben, above, has been on crouton and pastry duty for some time now and I think it is fair to say he has become more intimate with the ways of the yucca than with any other ingredient the past two weeks or so. And so, happy and croutoned-up, we are able to share this super simple recipe so you can quit fussing around with lengthy wheat-free concoctions and enjoy healthy bread that is quick and foolproof.

We use it here for almost everything – croutons, wraps, pie and quiche bases… The simple yucca and oil mixture takes any seasoning and you can really get creative.

Makes one tray / a good bowful.

Ingredients:
3 medium sized yucca
A good drizzle of cold pressed olive, hemp or rapeseed oil
A bunch of parsley
2 cloves garlic
1/2 chilli, finely chopped
Sea salt and pepper to season

Peel and chop your yucca into chunks, removing the fine stringy bit that runs through the middle as you go.
In a food processor, blend it to a fine paste adding a pinch of salt and some oil – about two tablespoons at least, to bind the mixture into a paste.
Blend it for at least three or four minutes to get it as smooth as possible.

Then grease a baking tray with a little oil and line it with the yucca paste. It should be a thin layer covering the base of the tray.

Cook at 200° for about 15-20 minutes or until the edges start to brown.

With a palette knife, carefully remove the cooked base from the tray and chop into small squares.
Mix in the finely chopped parsley, garlic, chilli, salt and pepper, and another drizzle of oil for crisping up, and put back in the oven for another ten minutes or so.

Leave to cool and serve or store in an airtight container.

You can really play around with the herb seasoning – it’s a simple and versatile base and pretty much anything goes.

Leave a Comment

Your email address will not be published. Required fields are marked *

*