Brazilian Breakfast Feast: A Sensory Delight for the Adventurous Palate

Allergens

Dairy (Parmesan cheese) - Eggs - Gluten (tapioca flour)

Ingredients

• 2 cups tapioca flour
• 1 cup whole milk
• 2 large eggs
• 1/4 teaspoon salt
• 1 cup grated Parmesan cheese
• 1 tablespoon vegetable oil
• 2 cups frozen acai berries
• 1/2 cup unsweetened almond milk
• 1 banana, sliced
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granola
• 2 tablespoons honey
• 1 teaspoon chia seeds

Instructions

1. Preheat your oven to 400°F (205°C). Grease a mini muffin tray or line with parchment paper.
2. In a large bowl, combine tapioca flour, milk, eggs, salt, and Parmesan cheese. Mix until a smooth dough forms.
3. Fill each muffin compartment with the dough, ensuring they are well filled. Bake for 15 20 minutes or until golden brown. Remove from oven and let cool on a wire rack.
4. In a blender, combine acai berries, almond milk, banana, mixed berries, granola, honey, and chia seeds. Blend until smooth, thick, and creamy.

Chef’s Insight

The key to a perfect Quibe is using fresh ingredients and achieving the right balance of flavors and textures.

Notes

This recipe combines two iconic Brazilian breakfast items, Pão de Queijo and Quibe, with the nutritious Acai Smoothie Bowl for a truly unique culinary experience.