RAE ANN KELLY

One of the perks of allllll the Spring rain this month has been all the time we’ve had to whip things up in the kitchen, including these Brazilian egg + cheese mini breads. They’re delicious, gluten free, full of healthy fats and protein, slightly crunchy on the outside and fluffy on the inside and perfect for anytime of day. Pair with sausage, salami, or sandwich meat and fruit during the morning or afternoon as a meal or snack, and with soup or chili in the evening for dinner.

Scroll down for the recipe… it won’t disappoint! And just as a heads up, these take about an hour and a half to mix up and bake.

BRAZILIAN EGG + CHEESE BREAD – makes about 60

You’ll Need:

• 1 cup whole milk (or sub for other milk)
• 1 cup water
• 1/2 cup olive oil
• 4 cup tapioca flour
• 2 teaspoons salt
• 6 eggs, beaten
• 1 cup white cheddar cheese (or similar), grated
• 1/2 cup parmesan (or other hard cheese), grated

Here’s How:

1. Preheat oven to 350 degrees and prepare baking sheet with parchment paper.
2. In a medium sauce pan combine milk, water and oil and bring to a boil. Stir occasionally. Meanwhile, in a stand mixer, whisk flour and salt (or do by hand).
3. Add liquid mixture to flour mixture and stir with a paddle attachment or spoon until well combined. Set aside to cool 5-10 minutes.
4. Using the whisk attachment, add egg mixture in two separate batches and whisk for 5 minutes. You can also knead egg mixture into dough by hand for 5-10 minutes.
5. Using a standard size cookie scoop or by hand (spray or coat lightly with oil), make dough balls (about 1-1/2 inch in size) and add to prepared baking sheet. Bake for 30-35 minutes (32 minutes worked perfect for us!). Balls should double in size and be golden on the outside. Let sit before eating so dough cooks a little more in the middle.
6. Serve with a side of sausage or lunch meat or sliced avocado and fruit. Would taste so good dipped in marinara sauce too!

After the first batch was done baking, Poppy quickly went to work decorating them with our lunch picks which was all her idea and I think ended up looking so cute and festive! Might need to start paying her to be my assistant, lol. (lunch picks here, here + here… a good addition to Easter baskets!)

Same, Poppy, same…. snack time forever.

I’m usually a little intimidated by making bread but these are really so simple and worth the time spent scooping and baking. All of the kids (and Johan!) will eat them too which is always a bonus… no easy feat finding a snack that everyone agrees on!

xo, Rae