Tomato & Cassava Bread
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Tomato & Cassava Bread

The term ‘bread’ is a very poor descriptor for what cassava bread is. More similar to a cracker, cassava bread is just grated and dried cassava root. It’s not bready or soft; it crumbles easily, but without being crunchy. It’ll make a mess of your counter if you’re not careful with the crumbs. It’s perfect at absorbing juices and dressings, making it a perfect match for late summer tomatoes.

Look for cassava bread in Latino grocery stores, or find it on Amazon. For this recipe I used La Triguena brand, but any type will work. Cassava bread is made with the bitter part of the cassava root, giving it a more nutty than sweet flavour. I love the ingredient list: cassava root. That’s it. Cassava bread is very high in fibre, and low in carbohydrates, making it a great choice for paleo.


Tomato & Cassava Bread

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Nutrition per portion

  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon za'atar spice (or swap for dijon mustard)
  • 2 cloves of garlic, grated
  • 2 Tablespoons extra virgin olive oil (use the good stuff here)
  • 1/2 teaspoon kosher salt
  • 4-5 large tomatoes
  • 1 bunch fresh basil, chopped (1/2 cup)
  • 2 large slices of cassava bread
  • 50g feta, crumbled
  1. In a small bowl make the dressing by mix together the balsamic vinegar, za'atar spice, grated garlic, olive oil, and salt. Whisk well.
  2. Toss the sliced tomatoes, half of the fresh basil, and the dressing together in large bowl.
  3. On a large platter, break the cassava bread into chunks and spoon the tomatoes over top. Add the feta, and the remaining fresh basil and serve with more cassava bread.
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