Brazilian Gluten-Free Feast: Tropical Fruit Salad, Coxinha Bites & Cheese Puff Scones
A flavorful brazilian breakfast perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Gluten - Dairy - Eggs
Ingredients
- Fresh Tropical Fruit Medley (Mango, Papaya, Guava, Kiwi)
- Coxinha Dough (Cassava Flour, Gluten
- Free Breadcrumbs, Eggs, Olive Oil, Salt, Black Pepper)
- Chicken Filling for Coxinha (Shredded Cooked Chicken, Garlic, Onion, Green Onions, Salt, Black Pepper, Paprika, Cayenne)
- Cheese Puff Scones Dough (Gluten
- Free Baking Mix, Sharp Cheddar Cheese, Eggs, Butter)
- Green Onions for Garnish
Instructions
- Prepare the fruit salad by dicing the tropical fruits and combining them in a bowl. Season with a squeeze of lime and a sprinkle of sugar to taste. Make the coxinha dough by mixing cassava flour, gluten free breadcrumbs, eggs, olive oil, salt, and black pepper until well combined. Prepare the chicken filling by sautéing shredded cooked chicken with garlic, onion, green onions, salt, black pepper, paprika, and cayenne. Assemble coxinha bites by rolling dough around the chicken filling, sealing edges, and deep frying until golden brown. For the cheese puff scones, combine gluten free baking mix, sharp cheddar cheese, eggs, and butter in a bowl. Roll out the dough, cut into triangles, brush with egg wash, sprinkle with salt, and bake until golden. Plate your Brazilian feast with the tropical fruit salad on one side, coxinha bites in the center, and cheese puff scones to the other side. Garnish with green onions.
Chef’s Insight
Experiment with different fruits for the tropical fruit salad to suit your taste preferences.
Notes
Ensure all ingredients are gluten-free and certified gluten-free products are used for coeliacs.