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  • Adriano dos Santos

馃嚙馃嚪Vegan P茫o de Queijo (Brazilian "Cheese" Bread)馃嚙馃嚪

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance like me. I love them and I made them with my own touch this week.


鉃★笍Serves: 16-20

鉃★笍Complex Carbs

鉃★笍 Rich in Protein

鉃★笍 Rich in Omega 3-9

鉃★笍 Great to add in your salad or snack


鉁达笍 300g sweet potato or parsnip

鉁达笍 2 cups (250g) tapioca starch or Sour Manioc flour (my favorite)

鉁达笍 50gr chia seed

鉁达笍 1 tablespoons baking powder

鉁达笍 2 tablespoons fresh rosemary

鉁达笍 1 teaspoon sea salt

鉁达笍 3 tablespoons nutritional yeast for vegan or 100gr normal cheese for non-vegan

鉁达笍 录 cup water

鉁达笍 5 tbsp olive oil


1锔忊儯Start by cooking your parsnips or sweet potatoes. Place a steamer basket over a pan with some boiling water and steam until soft and easily pierced with a fork. Remove from the steamer, mash until smooth, and set aside.

2锔忊儯Pre-heat your oven to 210潞C and lightly grease a large baking tray. In a large bowl mix together your tapioca starch, baking powder, rosemary, salt, and nutritional yeast, if using.

3锔忊儯Add your water and oil onto a small saucepan, stir and bring to a boil. Once it starts boiling remove from the heat and pour the liquid onto the bowl with the dry ingredients. Stir together until it becomes a wet flour, then add the mash and mix until fully combined and a dough is formed - you might want to use your hands here.

4锔忊儯Shape into small balls, about the size of golf balls, and place on your baking tray.

5锔忊儯Bake for 25-30 min or until the bread balls start to crack on top (the middle should remain gooey!) and are hard once tapped underneath.

Enjoy these gorgeous treat.

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