Brazilian Cheese Bread

Brazilian Cheese Bread

  • 1 Egg (room temperature)
  • 1/3 C Coconut Oil
  • 2/3 C Almond Milk
  • 1 1/2 C Tapioca Flour
  • 1/2 C  Grated cheese, I used Raw Milk Cheddar
  • 1 tsp Sea Salt 
  • ¼ tsp Garlic for a soup bread or 1/4 cinnamon + 1 tsp Honey for a dessert bread
  1. Preheat oven to 400 degrees
  2. Grease a mini-muffin pan with coconut oil
  3. Combine all of the ingredients in a blender and pulse on medium/high until all is well blended. Scrape blender if needed.
  4. Pour batter into mini muffin pan. Fill it all the way up without over flow. I got about 22 mini muffins out of this batter. 
  5. Place in the oven and bake for 15 minutes until golden brown. Do not over cook bread should be chewy and light. 
  6. Serve warm! I tried them alone (delicious), with butter and honey (amazing). They would also be outstanding with some fresh jam or with a bowl of chicken soup.
So what do they taste like? They are chewy and light. They are not overwhelmingly cheesy (could be the choice of cheese or the fact that I added just barely a half cup) but I am not a cheese fan. 

These reheat and if you want them for a dinner, you can save the batter in the fridge for about a week. 

Tastes like a warm roll! YUM

3 thoughts on “Brazilian Cheese Bread

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