Monday, July 06, 2015

Brazilian Cheese Bread

 I was gone most of June.  I went to Israel for the first half of the month, and then I was off to Brazil the second half of the month (through July 3rd).  I'll be posting ABOUT those trips over this next month.  In the meantime, here are a few things I've learned from past trips to Brazil.  A famous cheesy snack are these Pao de Queijo.  These are a very chewy, light treat that we usually snag at the airport before saying goodbye.  I've made them a few times in past years, and I recently made a couple batches for our going away dinner.  They are no fail (in my book), really easy, and it makes a ton.  Just a side note-they are Glutton Free b/c they are made with Tapioca flou!  Not on purpose, but....doesn't that make them almost healthy or something?  So...if you want to experience a slice of Brazil, try these out!  They are best warm, but you can make them the day before and just nuke them for a few seconds before serving the next day.  You can also make the batter the day before, put it in the fridge,  and pour it into the cups when you are ready to bake!
Brazilian Cheese Bread
Ingredients: 1 egg, 1/3 c. olive oil, 2/3 c. milk, 1 1/2 c. tapioca flour (I use Bob's Red Mill-which I find at Sprouts or Whole Food type grocery stories-it's near the other flours), 1/2 c.  grated Mozzarella cheese, 1 t. of salt
1.  Put all the ingredients in a blender and blend until combine (about 30-45 seconds).  
2.  Grease a mini-muffin pan.  Fill to 1/2 full.  
3.  Bake at 400 degrees for 15 minutes.  
*Makes 24+
The original recipe came from Simply Recipes!