Pão De Quiejo – Brazillian Cheese Bread (Vegan & Gluten-Free)

Pao De Quiejo on display from our Brazilian cheese bread recipe
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Pao De Quiejo on display from our Brazilian cheese bread recipe

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

  1. Preheat your oven to 400°F
  2. Start by making your flax egg in a small bowl and set aside (see notes below).
  3. In your blender, pulse together the tapioca flour, potato starch, salt, and baking powder.
  4. Blitz in the vegan cheese, followed by the flax egg, oil, and cashew milk. Blend on high (30-seconds).
  5. 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).
  6. 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

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