Ingredients - 1 Egg
- 1/3 cup Oil
- 2/3 cup Dairy Free Milk of Choice, (I usually use almond milk or flax milk.)
- 1 1/2 cups Tapioca Flour
- 1 teaspoon Salt
- 1 teaspoon Minced Garlic, or 1 teaspoon garlic powder
- 1 teaspoon Onion Powder
- 1 tablespoon Nutritional Yeast Flakes
- 1/2 teaspoon Paprika
Directions - Preheat the oven to 400°F and lightly grease the indentations of a mini muffin pan with cooking spray.
- Add all of the ingredients to your blender, in the order given.
- Blend on low speed until smooth. You may need to scrape down the sides and blend again to incorporate any tapioca flour that sticks to the sides.
- Divide the batter evenly between the 24 compartments of your mini muffin pan. Each muffin will be nearly full.
- Bake for 14-16 minutes or until the Pão de Queijo are puffed, crisp, and barely golden. If you under-bake them they will deflate when they come out of the oven.
- Cool slightly and enjoy.
Notes - I often double this recipe.
- These Pão de Queijo can also be baked in a regular muffin pan, but the cooking time will need to be extended. Fill each muffin about 3/4 full and bake for 18-22 minutes, or until the tops are crisp.
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