Everyone who has ever been to Brazil or eaten at a Brazilian restaurant probably knows the “Pão de queijo”. It’s one of the most iconic food of the Brazilian cuisine! They are tiny, delicious cheese breads, usually eaten still warm, freshly baked, straight from the oven. They are eaten throughout the day, but I have seen them mainly consumed for breakfast (with a cafezinho, a small cup of strong Brazilian brewed coffee) or in the afternoon, as a snack. Brazilians simply love their pão de queijo!
I wanted to make them for the longest time, but always thought they were complicated to make, but then I found an easy recipe on the Simply Recipe site which I was going to adapt slightly to make it superfood-worthy Actually, my Brazilian friend from work gave me this idea a while back, to add the chia seeds to the pão de queijo – so thanks to her for inspiring me at this point Also, this recipe isn’t authentic by no means, it’s just a way to make cheese bread. They are also baked in a muffin tin instead of a baking tray, so the shape is different from the authentic ones. Nevertheless, I felt they tasted quite similar to the original ones I have tried in Brazil and the Brazilian restaurants here in Miami.
These special pão de queijo breads contain following Superfoods:
- Chia seeds
- Hemp seeds
- 1 egg
- 1/3 cup canola oil
- 1 cup hemp seed milk (instructions: mix 2 tbsp hemp seeds with 2/3 cup of water, put into a blended and blend until you get a smooth “milk”)
- 1 1/2 cup tapioca flour (in Brazil they use “polvilho doce” – manioc starch – but tapioca is quite similar I understand)
- 1/2 cup grated cheese (I used the Mexican “queso fresco”, it’s very similar to the “minas cheese” used in Brazil)
- 1 teaspoon salt
- 2 tbsp chia seeds
- Mix all ingredients together in a bowl (don’t be worried that it looks really liquid, it will miraculously become a bread while baking)
- Put into a greased muffin pan, about 2/3 of the height to allow room to expand
- Bake at 400°F for about 20 minutes
The crust becomes super crispy – amazing! The cheese breads are best when eaten right out of the oven. They have a tasty gooey texture and are a perfect addition to this weekend’s brunch!
Left-over cheese breads should be frozen within 3 hours after they come out of the oven (before they turn too gooey). You can keep them in the freezer for several weeks. Once you want to eat them, just pop into the oven at 400° F for about 10 – 15 minutes, they will be almost like freshly baked and crispy!
Have a lovely weekend!