Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Brazilian “cheese” bread

The­se deli­cious litt­le bread balls are cris­py on the out­side and soft on the insi­de. They are the per­fect litt­le snack bet­ween meals or a deli­cious accom­p­animent to vege­ta­bles, salad or other dishes. 

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Ingre­di­ents for 16–18 balls:


Steam the pota­toes in a pot with a steam­er insert for 15–20 minu­tes until they are soft. Then puree or mash very finely.

Pre­heat the oven to 180°C and line a bak­ing tray with bak­ing paper. 

In a bowl, whisk tog­e­ther the tapio­ca starch, gar­lic pow­der, oni­on pow­der, papri­ka and sea salt. In a small sau­ce­pan, bring the almond or coco­nut milk and coco­nut oil to a sim­mer and slow­ly add to the bowl with the dry ingre­di­ents. Add the mas­hed pota­toes and knead a firm dum­pling with your hands. The dough should not stick, so add a litt­le tapio­ca starch if necessary. 

Form the dum­pling into approx. 16–18 small balls the size of golf balls. Place the balls on the pre­pared bak­ing sheet and bake in the oven for 25–30 minu­tes until they puff on top. 

Bon appe­tit!


Pho­tos: Maar­ja Urb

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