Easy Brazilian Cheese Bread

Here's another one simple recipe for you. This is perfect for snack time in the afternoon, with a cup of warm tea of course. I always love to have something cheesy with tea. It's like a comfort food for me. I found this on Simply Recipe.

Ingredients: (for 16 mini bread)

• 1 egg*
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
• 1 teaspoon of salt (or more to taste)

Direction:

1. Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week

   

2. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

   

***) Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.