A recipe for Brazilian Cheese Puffs came up in my email box this week and it reminded me that I modified a similar recipe to make it eggless a couple of years ago. On Friday I thought I’d give it a whirl again though I made a few more tweaks to get it right. I have only made this eggless and gluten-free, but if you use vegan cheese and rice milk, I imagine it would work fine. The original recipes did not have baking powder in them, but with replacing the egg I find it needs the baking powder. These are great as little nibbly things. When I commented on them on a cooking group, I was told that they are often eaten with caramel. This seems a strange idea to me, but I might try it one day.
70 g grated parmesan cheese
200 g milk
60 g oil (I used sunflower)
1 heaped teaspoon Orgran No Egg powder (or use EnerG)
2 teaspoons gluten-free baking powder
170 g tapioca starch (My friends who have lived in South America tell me that potato starch is sometimes used instead.)
1 teaspoon salt
- Preheat a fan-forced oven to 200 C (or 220 C for non-fan forced). It needs to be a hot oven.
- Place everything into a blender or thermocooker and blend until mixed well. On my Bellini I use speed 8 for about 10 seconds, scrape down the sides and then speed 8 for 5 seconds.
- Place tablespoons full (4 teaspoon tablespoon) into greased mini-muffin tins and bake in the oven for about 12 minutes. Watch carefully as it’s easy to overdo it.