Pão De Quiejo – Brazillian Cheese Bread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 25 1x
Description
This Brazillian vegan cheese bread will blow your mind… and they're gluten-free, too!
Ingredients
Units
Scale
- *1 tbsp Flax meal (or other vegan egg)
- 1 cup Tapioca flour/starch
- 1/2 cup Potato starch (not potato flour)
- 1 tsp Salt (optional)
- 1 tsp Baking powder
- **1/2 cup Vegan mozzarella (packed)
- 2/3 cup Cashew milk (unsweetened original)
- 1/3 cup Oil ((I like olive or avocado))
Instructions
- Preheat your oven to 400°F
- Start by making your flax egg in a small bowl and set aside (see notes below).
- In your blender, pulse together the tapioca flour, potato starch, salt, and baking powder.
- Blitz in the vegan cheese, followed by the flax egg, oil, and cashew milk. Blend on high (30-seconds).
- Pour or spoon the batter into the mini muffin tin approx ¾ full.
* If any muffin receptacles are empty, add 1 tsp of water into each (this will keep the paã de quiejo from drying out). - Bake for 18-20 minutes. They should appear puffy and lightly browned, and firm to the touch. Cool for 5-minutes, then enjoy!
Notes
- *Flax egg 1 tbsp flax meal : 3 tbsp water
- **I use Daiya brand mozzarella shreds, though there are lots of other brands out there. You could also make this recipe with homemade vegan mozzarella.
This recipe was inspired by Nutritionicity
- Category: Appetizer, Side Dish
- Cuisine: Brazillian
Nutrition
- Calories: 55
- Sugar: 1
- Sodium: 137
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
Keywords: Cheese ball, Cheese bread, Cheeze, Gluten-free, vegan