Jamaican bammy – Paleo, gluten free and vegan friendly
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
2lb of fresh cassava
1tsp of himalayan pink salt
2tbsp of olive oil
1 cup of coconut milk
Wash and peel the cassava.
Grater the cassava on the fine section of the grater box.
Use a cheesecloth to squeeze out the excess liquid and discard.
Add the salt and break down the lumps of cassava pulp.
In a frying pan, under low heat with 2tbsp of oil, add the contents and begin to flatten the cassava in a circular shape, use the back of the spoon around the perimeter to mould the shape and use a spring form baking tin to create the disc to make things easier. Rotate the pan to ensure the entire base of the bread is coated with oil and not sticking.
Use egg spatula to flip the bammy over when golden brown and cook otherside.
Remove from heat and pour milk onto the flatbread and leave to saturate for 15-20 minutes.
Grill the bammy on both sides until golden brown
Ensure to saturate the cassava bread in a adequate amount of coconut milk
Use a spring form baking tin to shape the bammy if required