Brazilian “cheese” bread

Ingre­di­ents for 16–18 balls:

• 140 g pee­led, diced potatoes
• 240g Tapio­ca starch
• 1 teas­poon Gar­lic powder
• 1 teas­poon Oni­on powder
• 1/4 tsp Papri­ka powder
• 1 teas­poon sea-salt (optio­nal)
• 125 ml uns­weeten­ed almond or coco­nut milk
• 60ml Coco­nut oil or Avo­ca­do oil

Pre­pa­ra­ti­on:

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!

source

Pho­tos: Maar­ja Urb