Brazilian Cheese Rolls (Pao de Queijo)
Author’s Note – This recipe is naturally gluten-free. The cheesy, buttery rolls or “puffs” have a light, crisp outside and a very chewy and soft inside.
Author’s Note – This recipe is naturally gluten-free. The cheesy, buttery rolls or “puffs” have a light, crisp outside and a very chewy and soft inside.
Author’s Note – I make these in a bread machine set on the “dough” setting. They could easily be kneaded by hand, set to rise, punched down, rolled out, then cut.
Vegetarian Stuffed Cabbage Rolls
Ingredients:
Stuffing:
Directions:
Preheat oven to 425 degrees F.
In cast-iron skillet, sauté onion and green pepper in coconut oil.
Stuffing: In a large bowl, combine cornmeal, flour, baking powder, and salt. Add Coconut Cream Concentrate and water mixture. Mix well, adding egg. Add the onion, pepper, and coconut oil and mix again. Be sure your egg is mixed in well before you add the hot pepper and onion mixture.
While this mixture stands, steam or blanch cabbage leaves for about 5 minutes until pliable.
Drain cabbage leaves and spoon on each leaf an amount of the stuffing mixture that you can wrap the cabbage leaf around. Place folded side down in the bottom of a casserole dish. Pour sauce over the cabbage rolls. Cover and bake for 30 minutes. The stuffing should be firm.
This is enough for a generous serving for two.
Recipe submitted by Tammy, Cape Girardeau, MO.
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