This recipe is naturally gluten-free. The cheesy, buttery, rolls or “puffs” have a light, crisp outside and a very chewy and soft inside.

Brazilian, Cheese Rolls (Pao de Queijo)

Yield: 6 servings
Preparation Time: 15 minutes

Ingredients:

• 1/3 cup coconut oil*
• 1 cup milk
• 3/4 teaspoon salt
• 2 cups tapioca flour
• 2 eggs, beaten
• 1 cup mozzarella cheese

Directions:

Preheat oven to 375 degrees F.

Pour oil, milk, and salt into a saucepan and heat. As soon as it comes to a boil, remove from heat and stir in tapioca flour until well mixed. Let cool for about 10 minutes.

Stir in eggs and cheese. The mixture will be chunky.

Drop rounded, 1/4 cup–sized balls onto a lightly greased cookie sheet. You can also flour your hands with the tapioca flour and roll the mixture into balls.

Bake in preheated oven for 10–15 minutes. Rolls should be puffed and lightly browned.

*Part butter can also be used with the coconut oil.

Recipe courtesy Sarah of Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Vegetarian, Stuffed Cabbage Rolls

Ingredients:

Stuffing:

• 1/2 cup chopped fresh onion
• 1/2 cup chopped fresh green pepper
• 1/2 cup coconut oil
• 1/2 cup yellow cornmeal
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup room temperature water with 1 tablespoon Coconut Cream Concentrate dissolved in it
• 1 egg

• 4–8 cabbage leaves, depending on size
• 12 ounces spaghetti sauce (or other sauce of your choice)

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.

stock photo

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