Brazilian Cheese Bread
Brazilian Cheese Bread
Submitted by Kelly Nickerson
Soups and Breads
Ingredients
- 1/4 cup Fustini's Tuscan Herb olive oil
- 1 egg
- 2/3 cup of unsweetened coconut milk (LF) or regular milk
- 1 1/2 cups of tapioca flour
- 1/2 -1 cup of cheese (mixture of sweet and savory)
- Kosher salt & freshly ground black pepper
Directions
- Preheat your oven to 400 degrees. Simply combine the olive oil, egg, milk, cheese, and salt in the blender and give it a whirl. For those who are LF, check out the mixture of Chihuahua cheese and Parmesan. It seems if you mix in one sharp cheese with a lovely salty one, it makes it wonderfully savory.
- After it's mixed well, then add in the tapioca flour for an even mixture, otherwise, it tends to stick to the side of the blender. Mix until it's nice and smooth.
- Be sure to spray your muffin tin with a non-stick spray and then fill in each cup about halfway full. Pop it into the oven for around 20 minutes till it's a golden color and shaped like a mushroom cap. Don't worry if it deflates after you pull it out of the oven. They should be light but chewy. It has a unique texture that is all its own. They are quite addictive and will go fast, so you may want to make two batches at a time!
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