INGREDIENTS
- – 500 g of cassava puree.
- – 250 g of grated carrot.
- – 250 g of grated beet.
- – 1 bundle of spinach.
- – 150 g of butter.
- – 200 g of flour.
- – 1 tbsp baking powder.
- – Salt to style.
Learn to put together a tempting cassava bread with this spectacular Correntina recipe!
PROCEDURE:
1. Combine every thing in a bowl till it varieties a bun. Give it the form you need.
2. Place on a plate and place in a reasonable oven for half-hour.
