Quick Brazilian Cheese Puffs
My healthier spin on traditional Brazilian Cheese Puffs. Grain-Free. Easily adaptable to Paleo & Vegan
Equipment
- Mini muffin or popover pan
- hand mixer or blender
Ingredients
- 1/2 cup unflavored light Almond Milk other milks can be substituted including dairy, coconut, or other nut milks
- 2 tbsp Olive oil
- 1 cup Tapioca Flour
- 1 Egg or egg replacer
- 1/4 tsp salt
- 2 tbsp grated Parmesan Cheese
- 1 tsp dried Basil
- 1/2 tsp dried Oregano
- 2 tbsp Sun Dried Tomatoes in oil, chopped
- 1 tsp Garlic Powder
Instructions
- Preheat oven to 400 degrees. Grease a mini muffin tin with a generous amount of your fat of choice. Prep ingredients so they are ready to go. Place tin in preheated oven while you make the batter.Add all ingredients into blender and blend on high until combined & smooth.Carefully remove the hot muffin tin from the oven and pour in the batter about ¾ of the way up each muffin tin.Return to oven and bake without opening the oven door for about 15 minutes until puffed and golden.Remove tin from oven and carefully remove the puffs while warm to a wire rack.Serve immediately or at room temp.
Notes
The puffs can be adapted in many ways. Feta is a welcome addition. Play around with other fresh or dried herbs in the batter too.
To make them Paleo, simply omit the Parm & add nutritional yeast or dairy free "cheese".
To make them Vegan, I have successfully used Bob's Red Mill Egg Replacer along with nutritional yeast. The result is even chewier & not as airy, though still delish.