Pandebono (Colombian Cheese Bread - DAIRY & EGG FREE)

Ingredients

• 1 cup Cassava flour (Tapioca starch)
• 1/2 cup Cornstarch
• 1 cup Vegan shredded mozzarella cheese
• 1 tbsp Flaxseed meal
• 3 tbsp Water
• 2 tbsp Vegan Butter
• 1/2 tsp Salt

Instructions

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2In a small bowl, combine the 1 tbsp of flaxseed meal with the 3 tbsp of water. Stir them together and let the mixture sit for 5 minutes to thicken, which will create your flaxseed 'egg'.
3. 3In a large mixing bowl, combine the 1 cup of cassava flour, 1/2 cup of cornstarch, 1 cup of vegan shredded mozzarella cheese, and 1/2 tsp of salt. Stir these dry ingredients together until they are well mixed.
4. 4Melt the 2 tbsp of vegan butter. Add the prepared flaxseed 'egg' and the melted 2 tbsp of vegan butter to the dry ingredients in the large mixing bowl. Mix everything together thoroughly with your hands or a spoon until a cohesive dough forms.
5. 5Transfer the dough to a clean surface. Knead the dough for 3-5 minutes until it becomes smooth and elastic.
6. 6Divide the dough into 6 equal portions. Take each portion and roll it between your palms to form a smooth ball, or gently shape it into a small ring by making a hole in the center of the ball and widening it.
7. 7Place the 6 shaped pandebono pieces onto the prepared baking sheet, ensuring they are spaced evenly. Bake for 18-20 minutes in the preheated 400°F (200°C) oven, until they are golden brown on the outside and visibly puffed up.
8. 8Carefully remove the baking sheet from the oven. Let the pandebono cool on the baking sheet for at least 5 minutes before serving, as this allows them to set and makes them easier to handle.

Substitutions

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