My morning bake is higher in carbs but is gluten-free, wheat-free and grain-free. These Brazilian cheese puffs are a good treat on days you need a bit of an indulgence 😁
1/3 cup light olive oil
1/2 cup coconut milk
1 cup tapioca flour
1/2 cup coconut flour
1/2 cup cheese grated (I used crumbled feta cheese)
Crack of Himalayan pink salt
1/4 cup cheddar cheese grated (optional for topping)
Dried parsley flakes (optional for topping)
Put all of the ingredients into a blender and pulse until smooth.
Pour into greased muffin tins. Cover with cheddar cheese and parsley.
Bake at 200C till the breads are browned and firm to the touch.
Approximately 25 mins. I got 6 large breads from the batter.
Prepared, tried and tested by: Caashifa Adams Young
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