Quejos - Quesava dough

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The Recipes

GLUTEN, GRAIN & YEAST-FREE DOUGH

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QUESAVA™
BAKING DIRECTIONS

Thaw frozen dough overnight in the fridge. In the morning bring the dough out so it’s not too cold (Quesava dough bakes lighter when more liquid so adjust the consistency of the dough through temperature, the amounts of liquid and dry ingredients or by adding milk or water). Add your favourite flavours.

Pour or pipe the dough into a non-stick or oiled/buttered muffin tray (mini or regular size), fill the cups from 1/2 - 2/3, no more. Bake for 25 - 30 minutes for regular size and 15 - 18 minutes for mini size (a toothpick in the centre should come out clean).

QUESAVA™ INGREDIENTS:

Manioc Flour (Cassava), Water, Evaporated Milk, Butter, Salt, Egg whites, Chia seeds, Baking Powder.

THE QUESAVA™
STORY

The origin of Quesava™ dough dates to somewhere between 5,000 and 10,000 years ago. The source; Manioc (Cassava) is a root vegetable first domesticated in South America, probably in modern day Brazil or Peru.

Manioc consumption eventually spread through all the native cultures of Central and South America with the Ancient Inca developing large scale farming by determining the plant is both very hardy and drought resistant.

The Spanish Conquistadors brought Manioc to Europe and from there farming spread to India, Africa and Asia. Manioc is now the world’s third largest staple crop in the tropics.

Because Manioc is a root vegetable it’s a complex carbohydrate naturally rich in vitamins and minerals, and it’s moderate on the glycemic index. Additionally, being a root vegetable Manioc has escaped the rampant genetic modifications of industrial grain production. QuesavaTM dough is a much healthier alternative than virtually all grain-based baked goods. It’s delicious and has a soft, chewy texture much like traditional peasant bread.

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