I dreamt about these gooey, cheesy, chewy little buns when I came back from living in Argentina, and I thought they'd be so hard to make, but it turns out, they're super simple to make at home! They are pretty much the twin sister to Pao de Quejio, Brazilian cheese bread. This is also great for my gluten free friends, as tapioca flour is naturally gluten free, and could easily be made dairy free if you use any milk alternative (I've tried it with almond milk-it works) and swap out regular for dairy free cheese! Recipe adapted from simplyrecipes.com
Makes 24 mini cheese buns
Ingredients:
1 and 1/2 cups tapioca flour
1 egg
3/4 cup finely shredded cheese (I use a mix of cheddar and parmesan)
1/4 cup plus 1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon garlic powder
1 sprinkle black pepper
2/3 cup milk
Step 1: Preheat the oven to 400 F and grease a mini muffin tin.
Step 2: Combine all ingredients in a blender and blend until fully combined (you may need to scrape down the sides of the blender with a spatula once or twice after blending.
Step 3: Pour the batter into the mini muffin tins until each well is about about 3/4 full, then sprinkle a little cheese on top of each.
Step 4: Bake for 15-20 minutes until golden brown, and serve while warm from the oven. They can also be stored up to 3 days in an airtight container and reheated. Enjoy!
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