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Functional Açaí Bread

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Imagem Functional Açaí Bread
Chef Glauce Medeiros


  • 300g sweet potato
  • 1 tablespoon chia
  • 200g sweet starch (manioc flour)
  • 100g sour starch (tapicoa flour)
  • 2 tablespoons nutritional yeast - optional
  • 1 tablespoon dried herbs (oregano, thyme, etc.)
  • 1 tablespoon baking powder
  • Sea salt to taste
  • 100g Açaí Native Berries Pure Unsweetened (1 sachet)
  • 3 tablespoons olive oil extra virgin
  • Poppy seed and sesame seeds to decorate


Bake the sweet potato with the peel. Remove from oven when soft. Remove the peel with the help of a fork so you do not burn the hand. Add the chia and mash (still warm) with a fork until it has a consistency of purée. Reserve. In a large bowl combine the two starchs, the nutritional yeast, and season to taste. Reserve. In a small saucepan, heat the açaí with the olive oil, without letting it boil. Pour over the dry ingredients and stir well until it forms a farofa texture. Add the sweet potato with chia and knead well until uniform and with consistent to form.

Wrap balls about 4 centimeters, decorate with seeds (optional). Place over a lined shape with greased or greased paper and bake in a preheated oven at 180 ° for 25-30 minutes, or until cracked from the outside (such as cheese bread texture).

Tip: sprinkle poppy seed or raw sesame seeds on buns before baking to decorate and leave it even more tasty and nutritious. Consumer suggestions: serve alone, pressed (like tostex) or stuffed. It is delicious with avocado paste and parsley. To make everyday easier: Freeze the balls separate and then place in a tightly closed container in the freezer. Bake still frozen when you want! Bake with the same temperature.