These cheesy little bites of goodness are golden and chewy and altogether delicious! Simply throw a handful of ingredients in the blender and bake.
In other words, cheese bread just got a whole lot simpler and a whole lot yummier!
Easy Brazilian Cheese Bites
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- 1 egg, brought to room temperature*
- ⅓ cup olive or coconut oil, melted
- ⅔ cup 2% or whole milk
- 1½ cups tapioca flour
- ½ cup grated cheese — try Monterey Jack, white cheddar or crumbled feta (no need to grate)
- 1-1½ t sea salt — try 1 t if using feta and 1½ t if using Monterey Jack or white cheddar
- 1 t dried rosemary, optional
- **See notes below on trying various ingredient options
- Preheat oven to 400°F.
- Grease mini muffin tins with olive or coconut oil.
- Place the ingredients into a blender and pulse until smooth. Use a rubber spatula to scrape down the sides of the blender so that everything gets incorporated into the mixture.
- Pour mixture into greased tins leaving a bit of room at the top so the batter doesn't spill over as it begins to bake.
- Bake for 15-20 minutes or until the tops are very lightly browned. Remove from oven and allow to cool for a few minutes.
- These probably taste best served warm...but to be honest, we like them any time :). To reheat, simply return to the oven for a few minutes on the warm setting or place in a toaster oven.
- *Using an egg brought to room temperature will help give the cheese bites a nice light, even texture. You can either leave an egg out on the counter for a bit or if you don't want to wait or are in somewhat of a hurry, simply place the egg in a bowl of warm (not hot) water for a few minutes instead.
- **The traditional way of making Brazilian cheese bread is to use to a nice, high quality olive oil that yields a very chewy "bite." We experimented using both olive and coconut oil to see which we preferred. Both methods turned out delicious results. The olive oil gave it a slightly more savory flavor with a more golden coloring in general, however we probably had to "strain" somewhat to notice much of a difference tastewise. See pics below.
- We also tried several different cheeses including Monterey Jack, white cheddar and crumbled feta. Since feta is naturally a bit more salty than other cheeses, 1 tsp of sea salt tasted just fine to us. As far as our tastiest batch goes, our favorite variation of this recipe involved using coconut oil, whole milk, Monterey Jack cheese, 1½ tsp sea salt and 1 tsp of dried rosemary. The cheese bites had a beautiful golden crust on the bottom and the rosemary was a nice, flavorful addition. If you really like bold flavor, you could add anywhere from 1- 2 tsp of rosemary without overpowering the cheese bread.
- C = 10g P = 1g F = 6g
- 100 calories per serving
- Adapted from: www.simplyrecipes.com
Tracie Fountain http://traciefountain.com/