When I lived in Vancouver I used to frequent a bakery called Quejos. They made and sold these incredible buns called Brazilian Cheese Buns (you could buy dairy free ones too!). Anyways, I used to buy them buy the dozen because having lived gluten free for so long, it was hard to find a good bun; anyone else with me?!
Just recently I happened to be paroozing through recipes and happened upon this one by Living Healthy with Chocolate and I was immediately OVER THE MOON and ready to try it. It obviously didn't disappoint as I'm sharing it with you.
Like all recipes I find, I put my own personal touch on them. I used my favourite spices, garlic and oregano, to really make the flavour pop. We of course did not use cheese, but honestly, they really don't need them. They are so good on their own.
Now, before you jump in, let me tell you this: these buns do not have the texture of typical bread. They are crunchy on the outside and moist and chewy on the inside. They are to die for.
- 1.5 cups tapioca starch
- 1 large free range organic egg
- 2/3 cup full fat canned coconut milk
- 1/3 cup extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp dried oregano
- 1/4 tsp garlic granules
- 1/2 cup frozen greens, rinsed with water in a strainer then squeezed out water with hands (optional)
- Preheat the oven to 400 and line muffin tray with silicon or parchment paper muffin cups.
- In a large bowl, add all the ingredients (except for greens if using). Using a whisk, mix together until smooth. It will be a similar consistency to pancake batter. If using, mix is greens now until distributed throughout the batter.
- Place a 1/4 cup of the batter into each muffin cup. You should fill between 9-10 cups.
- Bake for 25-27 minutes or until tops of buns have started to crack and are slightly golden.
- Let cool for 5 minutes before digging in and devouring!
Above picture is without greens added, bottom picture is with greens.
Enjoy and experiment!
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