22 Dec Recipe for Brazilian Cheese Pop-Overs
My husband and I were hosted by our friends Becky and Chris recently at their lovely new home in Lincoln City’s Roads End. Since Matt and I are both gluten-free and dairy-free, Becky found this recipe that makes these fun “cheese” pop-overs, using tapioca flour and soy cheese. They are wonderful! Matt has been busy coming up with new fillings since we got home.
These are the pop-overs that go so well with our Walla Walla Syrah from Spofford Station Vineyard.
1 1/2 cups Tapioca Flour
2/3 cup Milk (we use Almond milk)
1/3 cup olive oil
1/2 tsp salt
1/2 shredded cheese (sheep, goat, cheddar, pecorino romano)
Optional: Fillings (Jams from Republic of Jam or Rose City Pepperheads, crushed nuts, strong flavored cheeses – blue, gouda, prosciutto, ham
Head oven to 400 degrees.
Use non-stick pan or butter 24 tiny muffin pan sections. Fill with about 1/2 teaspoon of optional fillings.
In a blender mix the other ingredients: flour, egg, milk, olive oil, salt, shredded cheese, and blend.
Pour blender mix into the tiny muffin sections, filling them almost to the top. You might need to take a spoon and level out the sections.
Bake pop-overs for 20 minutes.