Pow, Pow, Pow! Pao de Queijo (Brazilian Cheese Bread with a healthy punch)

Pao de Queijo with Prosciutto and Gruyere

Ok, I have never been to Brazil, but I was introduced to this recipe by Ceres Community Project where I volunteer each week. I had never heard of Pao de Queijo -- but let me tell you, when these delightful morsels were passed around during our break, did they ever pack a punch that had me wanting more! Have you ever had an experience where you tasted something, was completely speechless, mind blown, and wondering how the heck they make something so delicious? This was my reaction to this yumminess so I had to share with you!

A bit about Ceres since they are doing such wonderful work for the community. They are a U.S. non-profit organization that mentors teens in nutrient-dense food preparation as well as chef, employment, and business skills, then works with volunteers to deliver the food to people with life-threatening illnesses and their families. Ceres also includes a garden to grow produce for the program.

It has been an incredibly heartwarming experience for me at Ceres since day 1 -- the staff and volunteers are incredibly passionate about nutrition, food preparation, and how to help their community. Along with that, the environment is always positive, caring, supportive and fun. This all comes through, with lots of love added, into the meals that are prepared and confirmed by the multitude of very thankful recipients of these meals.

The traditional Pao de Queijo are more cake like -- and these have a nice bite or chew to them (a little bit like mochi meets cake texture). You can bake them up as in this recipe -- or create savory additions with cooked chorizo, prosciutto, carmelized onions, herbs, perhaps even roasted vegetables! You have the base recipe here which is delightful -- but you can also customize it to what your tastebuds may be inspired by.

Here’s what you will need:

• 1 cup Kefir

• ½ cup Water

• ½ cup Olive Oil, Sesame or Avocado Oil

• 1 tsp Salt

• ½ tsp Black Pepper

• 2 cups Tapioca Starch

• 2 Eggs (or ½ cup Aguafaba mixed with ½ tsp ground Chia Seeds)

• 2 cups Cheese (Swiss, Gruyere, or your any cheese of your liking -- or 1 cup plain cashew yogurt plus 2 TBL nutritional yeast

Let’s do this -- you will be surprised at how quickly this comes together!

• Preheat oven to 450F degrees.

• Spray muffin tin with Olive Oil or Avocado Oil (this will make 12 muffin sized puffs, or 24+ mini muffin sized puffs)

• Combine all ingredients in a blender and blend on low speed until all ingredients are incorporated.

• Divide batter into muffin tin (about ⅔ full) -- you may have some leftover for a second partial batch.

• Bake for 15-20 minutes until lightly browned.

• Allow muffin tin to cool slightly on cooling rack for a few minutes, then remove the Pao de Queijo onto the cooking rack to finish cooling.

Notes:

• These are delicious served warm.

• You can store the puffs in an airtight container in the refrigerator and you can toast them up to heat and get that just-out-of-the-oven crispiness.

• If you make a big batch, you can also freeze them (take out what you need, defrost in the microwave for just a bit and finish off in the toaster).

• The picture is with Prosciutto and Gruyere -- this recipe provides you with the base, and you can choose to add other flavors or just as the recipe outlines.

Let me know what you think! I am thinking I will make another batch today!