Yucca Brownies

“Can Tiko go with you?” I asked the airbnb guest, who kindly offered to walk the trash down to the road. “He knows it’s trash day and he’s waiting for me to do our Friday walk.”  “Sure,” said the guest. I could hear him talking to Tiko on the way out. “We’re gonna take the trash out, and go on an adventure!” Don’t tell all the robbers that Tiko will go out with a lot of people!

These wonderful guests also left a lot of yucca here. so I boiled it up and mashed it and added it to these brownies. They came out great! Because yucca is so naturally sweet.

Recipe of the Day –Yucca Brownies

1/2 c. yucca or cassava flour, or 1 c. mashed yucca
1/2 c. brown rice flour (see recipe this blog to make it yourself!)
1/2 c. chopped chocolate pieces
1/2 c. cacao powder
1/3 c. coconut syrup
1/3 c. coconut oil
1 T. chia seeds soaked in 3 T. water or- 2 eggs
2-3 drops chocolate stevia
pinch vanilla powder or 2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. baking soda
3 T, cacao nibs
options: 1/4 c. chopped walnuts


Pour the batter onto paper-lined sheets on your dehydrator trays. Dehydrate at 105 degrees F for up to 8 hours, or until desired texture. You can eat them without dehydrating, as truffles or fudge! OR
  1.  Preheat oven to 350 degrees Fahrenheit and grease an 8 inch by 8 inch glass baking dish with 1 tsp.  coconut oil.
  2. In a small saucepan, combine the chocolate, cacao, coconut oil, and syrup. Melt over low heat, stirring. Pour into a mixing bowl.
  3. Add the remaining ingredients and mix well.
  4. Pour batter into your brownie pan.
  5. Bake for 18-20 minutes, sticking a knife or toothpick in the center to makes sure it’s done. Knife or toothpick will come out clean.

Word of the Day –palillo – toothpick

Tip of the Day – You can use cassava, platano, or other gluten-free flour instead of yucca. Yucca grows natively here and is such a beautiful, non-gluten, velvety flour to use.

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