Warm gooey cheesy bread, perfect for a snack, go with lunch or dinner.
Prep Time: 8 Minutes
Cook Time: 17 Minutes
Total Time: 25 Minutes
Servings: 8
Ingredients:
» 1 Cup Unsweetened Plant based Milk
» 1/3 Cup Extra Virgin Olive Oil
» 1 tsp Himalayan Salt
» 10 ounces (about 2 Cups) Tapioca flour/starch (or Sour Cassava Flour)
» 2 Large Eggs
» ½ to 1 cup 3 cheese blend (Parmesan, Romano & Asiago) or Just use Parmesan
Directions:
Heat oven to 400°F
In a medium pot bring milk, olive oil and salt to a gentle boil over medium heat, stirring occasionally. Takes about 5 minutes for bubbles to come through the milk. Once bubbles start to form turn off stove top and remove pot from heat.
Add in all of the Tapioca flour to milk. Stir with a wooden or silicone spoon, till there is no more tapioca.
Dough will be grainy and gelatinous.
Transfer to a medium bowl and use a hand mixer to beat the dough, or use a standing mixer instead. Mix the dough for a few seconds till it starts to cool and you can hold a finger against the dough for several seconds.
Add in eggs and beat on medium speed till fully incorporated. Put in cheese and mix into dough.
Grease a cookie sheet and use a table spoon to scoop out dough onto the cookie sheet, place about 2 inches apart.
Cook for 15-17 minutes till starts to turn brown on top and bottom and firm to the touch. Let cool for a couple of minutes.
Cooking Tips:
Make sure you do not heat up the milk to boiling or it will be too hot.
When mixing the dough to cool it down make sure not to get it too cool or it will be harder to incorporate the eggs.
Store in an air tight container on the counter or in fridge. If storing in fridge make sure to heat up for about 10 seconds in the microwave, before eating.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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