Batter:
½ c. butter or coconut oil, melted (reserve 1 T. for filling)
1 c. cassava flour
¾ c. milk of choice
3 T. maple sugar
2 t. baking powder
2 eggs
Filling:
1 lb. ricotta
1 egg
1 T. maple sugar
1 T. melted butter or coconut oil from above
Preheat oven to 350 degrees. Melt butter and put 1 T. in a medium bowl for the filling. Combine the rest of the butter with the batter ingredients in one bowl. Add the filling ingredients to the butter in the other bowl, and stir to combine. Put half of the batter in a greased 8×10-inch casserole dish. Gently dollop the filling over the layer of batter. Gently spread the remaining batter over the filling with an offset spatula. Bake for 45 minutes. Serve warm with allowed jam for brunch, or portion and freeze for later.
