Gluten-Free, Lactose-Free Jatoba Cake Recipe from TV TEM's 'Nosso Campo'
The 'Nosso Campo' program, aired on TV TEM, presented a recipe for a gluten-free and lactose-free jatoba cake on Sunday, July 12, 2026. The recipe requires specific ingredients, including 100g of rice flour, 120g of jatoba flour, 80ml of sunflower oil, 250ml of coconut milk, 150g of brown sugar, 10g of chemical yeast, and 35g of granola. To prepare the cake, oil and sugar are mixed in a bowl, followed by the addition of rice flour, jatoba flour, and coconut milk until a homogeneous mixture is achieved. Chemical yeast is then incorporated into the batter. The mixture is poured into a greased baking pan, topped with granola, and baked in a preheated oven at 200°C for 45 minutes. The cake should cool slightly before serving. Further reports and videos from 'Nosso Campo' are available through TV TEM's programming and social media channels.
This recipe highlights a growing consumer demand for allergen-friendly baked goods, specifically gluten-free and lactose-free options. The use of jatoba flour, a native ingredient, suggests a trend towards incorporating regional and potentially more sustainable food sources into modern diets. The recipe's simplicity and common ingredients, apart from jatoba flour, make it accessible for home bakers. Future food innovation may continue to explore underutilized plant-based ingredients like jatoba to meet evolving dietary needs and preferences, potentially creating new markets for specialty flours and products.
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