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Grilled tapioca bread: recipe illustration
Snacks & baking

Grilled tapioca bread

A flatbread made from tapioca flour and coconut, baked until golden and slightly crisp on top. It can be eaten plain or sweetened, as a snack or served with coffee.

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Ingredients

Ingredients

Optional extras

Nutrition facts

641 kcal per serving

Protein
14.5 g
Carbohydrates
71.8 g
of which sugars
28.9 g
Fat
31.2 g
Fiber
6.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and lightly butter a square tin.
  2. In a bowl, mix the tapioca flour, coconut, sugar, baking powder and salt.
  3. Add the eggs and coconut milk, then mix until you have a smooth batter.
  4. Pour the batter into the tin and smooth the surface.
  5. Bake for 20 to 25 minutes, until the top is golden and a knife inserted in the center comes out dry.
  6. Let it cool slightly before cutting into squares.

Variations and tips

Cinnamon version. Add a teaspoon of cinnamon to the batter for a warmer flavor.

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Original Ecomely recipe.