Toasted Cassava Flour is a fast source of energy. The most common way to consume cassava flour is as “farofa”, but it can also be used to thicken beans, to make “Pirão”, or as a partial substitute of wheat flour in cakes, 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 and roasted.
