Easy Cheesy Brazilian Buns

You know how when you love something you REALLY love it? You’ll scream its praises to the heavens and name drop to everyone who pretends to listen. That’s how I feel about my favourite bakery. Mygoodness Gluten Free Bakery – on Broadway in Vancouver – is my go-to place for delicious gluten free treats and some seriously friendly smiles. (This little bakery has since closed to retail sales) These little buggers were not hard to fall for and even though they’re easy to make, I will still go buy Arlene’s because hers are a little different, just as tasty and her shining personality is simply just missing from my kitchen. But when I go, and she has sold all her “quejos”, I will come home quejo-less (but certainly not empty-handed!) and whip these up. Mike has described these as a perfect replacement for baking powder biscuits in his life. They’re chewy, cheesy, come together quickly in a blender or food processor and that is all she wrote. These are meant to be a treat. Think of them as a savory dessert. They’re not exceptionally healthy by any stretch of the imagination but they are delicious enough to warrant having them every week once in a while.


INGREDIENTS
1 Egg – Room temperature
1/3 cup Olive Oil
2/3 cup Milk – Skim or Almond
1 1/2 cups Tapioca Flour – Scant
1/2 cup Cheese – Grated – Packed
1 tsp Sea Salt

METHOD
– Preheat oven to 400 degrees fahrenheit. Spray two mini muffin tins with gluten free cooking spray.
– In a food processor or blender, combine all ingredients and pulse until smooth. You may need to scrape the sides of the bowl to get all the tapioca flour mixed in.
– Pour batter into muffin tins evenly. Batter should make about 16 mini buns.
– Bake for 15-20 minutes, turning the pan around once half way through. Remove from oven when the tops are golden brown.
– Let cool and eat warm or at room temp.

NOTES
– You can use whatever kind of cheese you like. This time around I used a 5 year aged white cheddar. Next time I might use something with more of a zing and less of a kick.
– Two additional options: 1. sprinkle a bit more cheese on top before baking. 2. Leave the cheese out of the food processor until everything is combined and then just spoon it back in, stirring to combine. This will give your buns more of a cheesy texture as well.
– I didn’t have any mini muffin tins so I used a regular size one and just evenly filled the cups until I ran out of batter. I had to flip them all over in the cups and cook them an extra ten minutes to get the desire consistency.
– If you eat them hot out of the oven, the texture inside the bun will be raw-ish. Let them cool and this gooey-ness will go from gooey to chewy.

NUTRITIONAL INFO
Serves 16
Weight Watchers points per serving – 5 (per cheese bun)
Calories – 182.6
Fat – 10.1g
Fibre – 0g
Sodium – 353.3mg
Carbohydrates – 20.6g
Protein – 3.2g

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3 responses

  1. When I made these, I made multiple batches for sharing. I noticed that if you want them to all be uniform in shape then to let your pan cool in between batches (if using one pan) otherwise each consecutive batch will be more and more *ahem* interesting shaped. Still delicious though!

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