Brazilian Savoury Crumble (farofa)

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Almond and Bacon Crumble

  • Servings: 4
  • Difficulty: easy
  • Print

This is a side dish that is very common in Brasil, eaten with feijoada (bean stew), steak, chicken, Churrasco (BBQ), etc. Its usually made of coarse cassava flour, with different combinations. I adapted it to be LCHF by using nut flour.

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Ingredients

  • 1 cup ground almonds, soaked, roasted and skin on
  • 1 tbsp rendered fat from bacon
  • 4 bacon rashers
  • 1tsp cumin seeds
  • 1tsp paprika (sweet smoked)
  • 1 minced garlic clove
  • salt and black pepper to taste

Directions

  • Soak the nuts for 8 hours. Strain and dehydrate in the oven for 12 hours at 50ºC
  • Roast the nuts for 10min at 150 ºC
  • Grind the nuts in a coffee grinder or food processor
  • Dry fry the bacon until crispy and cut it in small bites
  • Use the rendered fat to fry the garlic and spices for a few seconds
  • Add the nut meal and stir until its well coated and mixed with the spices
  • Add the crispy bacon bites
  • Let it roast on low heat until crispy. Adjust seasoning and serve

Soaking nuts is optional, but it will tremendously improve their texture and taste, as well as to eliminate/diminish nutritional inhibitors and toxic substances (enzyme inhibitors, phytates, polyphenols e.g. that can be found in their raw status

Farofa LCHF de Amêndoa e Bacon

  • Servings: 4
  • Difficulty: fácil
  • Print

Esta farofa é ótima e tão boa quanto a tradicional com a vantagem de ser LCHF.

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Ingredientes

  • 1 copo americano de amêndoa (demolhada, desidratada, torrada, com a pele)
  • 1 cs de gordura de bacon
  • 4 tiras de bacon
  • 1cs de semente de cominho
  • 1 cs de paprika doce defumada
  • 1 dente de alho amassado
  • sal e pimenta do reino a gosto

Preparo

  • Coloque as amêndoas de molho em água por 8 horas. Escorra e desidrate no forno por 12 horas a 50ºC
  • Coloque as amêndoas no forno para torrar, 10min a 150 ºC
  • Moa as amêndoas em moinho de café ou processador
  • Frite o bacon na própria gordura até ficar crocante e corte em pedacinhos
  • Use a gordura do bacon para fritar o alho e temperos por alguns segundos
  • Adicione a farinha de amêndoas e mexa até misturar bem com os temperos
  • Adicione o bacon e cozinhe em fogo baixo até ficar no ponto, ajuste o tempero e sirva

Colocar as amêndoas de molho e desidratar é opcional, mas melhora imenso o sabor, textura e ajuda a remover ou diminuir inibidores nutricionais e substâncias tóxicas (inibidores de enzimas, fitatos, polifenóis exº, que se encontram nas nuts e sementes em estado crú

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