This gluten-free and vegan Brazilian cheese bread recipe is loaded with gut-healthy fiber and resistant starches.
Meanwhile, raw cassava contains almost 75 percentresistant starch, which studies have shown cansupport gut healthand hasanti-cancer properties.
Trust: Once you try these, youll be sayingmuito obrigado!in no time.
Preheat the oven to 350F.
Line a baking sheet with parchment paper.
In a small bowl, combine boiling water, olive oil, and almond milk.
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Add the cooked potato and stir and mash with the back of the spoon until mostly incorporated.
Then, using your hands, squeeze and knead the dough together until it becomes smoother.
There will be some dry bits of dough, just press and knead them into the dough.
Scoop the dough by the tablespoon, and roll it into balls.
It is helpful to squeeze the dough together a few times as you roll to make a cohesive ball.
Space about an inch and a half apart on a baking sheet.
Bake for 32 to 35 minutes.
The tops of the cheese bread will not really brown at all.
Allow vegan Brazilian cheese bread to cool for a few minutes on a baking sheet.
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Best eaten the day they are made.
For leftovers: Store any leftovers in an airtight container in the refrigerator.
To reheat, warm in the oven at 350F for 8-10 minutes.
you’re free to also reheat it in the microwave for 15-20 seconds.
The microwave will not make them crisp.
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