Brazilian Cheese Rolls

Gluten free mini pop over rolls

INGREDIENTS:

• 1 large egg

• 1/2 cup milk

• 1/4 cup canoloa oil

• 1 cup tapioca flour NO SUBSTITUTIONS

• 1/2 teaspoon kosher salt

• 1/4 cup grated medium or sharp cheddar cheese

• 1/4 cup grated Parmesan cheese

• Extra cheese to sprinkler on top and any herbs or flavorings you'd like to add.  Rosemary and garlic powder are delicious!

STEPS:

1. Preheat oven to 400 degrees F.  Lightly spray mini muffin pan with cooking spray and set aside

2. Put egg, milk, oil, tapioca flour, and salt in a blender and process until smooth. Add cheeses and pulse 2 times.

3. IMMEDIATELY pour batter into mini muffin pan, filling each well about 3/4 full. We recommend sprinkling a little Parmesean cheese and/or a sprinkle of salt on top

4. Bake 15-20 minutes until puffed and golden.  Remove from oven and cool a few minutes before removing rolls from pan. Serve warm. These don't reheat well so eat them right after baking.

SERVES: 10  Serving size: 1  Nutritional Information (using Almond Milk 60 calorie):

13g Net Carbs | 13g Total Carbs | 0g Fiber | 13g Fat | 4g Protein | Calories: 182