Paleo Brazilian Cheese Bread (Pão de Queijo) with Nutty Herb Sauce
Discover this delicious and authentic Brazilian snack that is perfect for those on the Paleo diet. Our Paleo Brazilian Cheese Bread recipe combines tapioca flour and cheese with a creamy nutty herb sauce for a mouth-watering treat that brings the flavors of Brazil straight to your kitchen. Serve this gluten-free cheese bread as a breakfast or afternoon snack, and enjoy its unique texture and rich taste.
Allergens
Eggs, Dairy (Parmesan cheese)
Ingredients
- 1. 1 cup tapioca flour (cassava flour) 2. 3/4 cup almond milk 3. 2 large eggs 4. 1/2 cup grated Parmesan cheese 5. 1/2 teaspoon salt 6. 1/2 teaspoon paprika 7. For the Nutty Herb Sauce: 8. 1/2 cup almonds, toasted and chopped 9. 1/4 cup fresh parsley, finely chopped 10. 1/4 cup cilantro, finely chopped 11. 1/3 cup olive oil 12. 1 small garlic clove, minced 13. Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (205°C). Grease a muffin tin or line with parchment paper.
- In a large bowl, whisk together tapioca flour, almond milk, eggs, Parmesan cheese, salt, and paprika until smooth.
- Fill each muffin cup about two thirds full with the dough.
- Bake for 20 25 minutes, or until the tops are golden brown and slightly crispy.
- While the bread is baking, prepare the Nutty Herb Sauce: In a blender or food processor, combine almonds, parsley, cilantro, olive oil, garlic, and black pepper. Blend until smooth.
- Remove the cheese bread from the oven and let cool for 5 minutes. Drizzle with Nutty Herb Sauce and serve warm.
Chef’s Insight
The combination of tapioca flour and grated Parmesan cheese creates a unique, chewy texture that pairs perfectly with the creamy Nutty Herb Sauce.
Notes
For a more authentic experience, use Brazilian tapioca flour instead of regular cassava flour.