Easy Brazilian Cheese Bread
Brazilian Cheese Bread, made with tapioca flour and Queso Fresco cheese, delicious and very easy to make. Try it with a different type of cheese if you would like for a different taste.
Equipment
- Mini Muffins Pan
Ingredients
- 1 Egg at room temperature
- 1/3 cup Olive Oil
- 2/3 cups Milk
- 1 1/2 cup Tapioca Flour
- 1/2 cup Queso Fresco Cheese Mexican Farmer's Cheese
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Sweet Paprika optional
- 1 teaspoon Flaxseed Flour optional
Instructions
- Preheat oven at 400 degrees F. Using a cooking spray, grease mini muffins tins (24). Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape the sides of the blender and pulse again if necessary Bake in the oven for 15 - 20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save for later.
Notes
Ingredients must be at room temperature for best results. If using a different type of cheese, use a soft and tangy cheese.
Brazilian Cheese Bread requires - two mini muffins tins for a total 24 breads. I have also substituted 1/2 cup of Queso Fresco Cheese for 1/4 cup Havarti Cheese and 1/4 cup Queso Fresco Cheese. This mixture was more flavorful in my opinion. With Parmesan Cheese, more moisture is needed. Not a great substitute. Batter can be stored in refrigerator for up to a week. Breads can be stored in refrigerator in plastic container or freezer bag and reheated.
Nutrition
Calories: 1592kcalCarbohydrates: 167gProtein: 22gFat: 97gSaturated Fat: 22gPolyunsaturated Fat: 10gMonounsaturated Fat: 59gTrans Fat: 1gCholesterol: 225mgSodium: 2911mgPotassium: 460mgFiber: 1gSugar: 10gVitamin A: 1485IUVitamin C: 0.02mgCalcium: 580mgIron: 4mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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