- cooking spray
- 3 tablespoons water
- 1 tablespoon flax seed meal
- 1 cup tapioca flour
- 1/2 cup potato starch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup shredded mozzarella-style vegan cheese (such as Daiya®)
- 2/3 cup almond milk
- 1/3 cup olive oil
- Preheat oven to 400 degrees F (200 degrees C). Grease a 24-cup mini muffin tin with cooking spray.
- Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
- Combine tapioca flour, potato starch, and baking powder in the bowl of a food processor; blend until well combined. Add vegan Mozzarella cheese; mix well. Mix in flaxseed mixture, almond milk, and olive oil, with the processor running, and blend until a smooth and soft batter forms.
- Spoon batter into the prepared mini muffin tin, filling each 2/3 to the top.
- Bake in the preheated oven until cheese breads are puffy and lightly golden, about 20 minutes.
06/15/2019
recipepes.com
gluten-free vegan brazilian cheese breads, recipe
PT15M
PT1H
5
455 calories
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