Pão de Queijo (Cheese Bread) with a Nut-Free Twist

Ingredients

• 2 cups Tapioca flour (tapioca starch)
• 1/4 cup Sunflower seed butter
• 1/2 cup Milk
• 1/4 cup Olive oil
• 2 large Eggs
• 1 cup Grated mozzarella cheese
• 1/2 cup Grated parmesan cheese
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2In a saucepan, heat milk and oil until simmering. Remove from heat.
3. 3In a large bowl, whisk together tapioca flour and salt.
4. 4Pour the hot milk mixture over the tapioca flour and stir until combined. It will be sticky.
5. 5Stir in the sunflower seed butter until fully incorporated.
6. 6Let the mixture cool slightly (about 5 minutes).
7. 7Add eggs one at a time, stirring well after each addition. The mixture will be very wet.
8. 8Stir in the mozzarella and parmesan cheese.
9. 9Spoon the mixture onto a baking sheet lined with parchment paper, forming small balls (about 3.81 cm in diameter).
10. 10Bake for 20-25 minutes, or until golden brown and puffed up.
11. 11Let cool slightly before serving. Best served warm.

Substitutions

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