Toasted Cassava Flour, a fast source of energy, rich in potassium, iron and magnesium. The most common way to consume cassava flour is as “farofa”, but it can also be used to thicken the beans, to make “Pirão”, or as a partial substitute of wheat flour in cakes for puddings, cookies and sweets. In the northern region of Brazil, the consumption of cassava flour with Açaí is fairly common. This flour is raw and thin/ is roasted.
