Rosemary Pao de Queijo!

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Rosemary Pao de Queijo!
Forget the dinner rolls, these are fluffy, cheesy and addicting!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cupcs tapioca flour
  2. 1 tsp dried oregano
  3. 1 tsp dried rosemary
  4. 1 cup milk
  5. 1/2 cup butter
  6. 1 pinch of salt
  7. 1 cup grated parmesan cheese
  8. 1/4 cup grated sharp cheddar cheese
  9. 2 eggs
Instructions
  1. Pre-heat oven to 400 F
  2. Bring the milk, salt and butter to a boil
  3. Remove from heat and slowly add the tapioca flour 1/2 cup at a time and mix until smooth
  4. Add the Parmesan until incorporated (the dough will be tough and sticky at this point)
  5. Crack both eggs into a small bowl and whisk to bring the eggs together, then add to the dough and stir until well mixed
  6. Using a small ice cream scoop or a tablespoon scoop batter into a mini muffin tin (you should get about 36)
  7. Top each ball with some cheddar cheese and bake in the oven for 10 minuttes.
  8. Check your Pao de Queijo, if the balls are already golden brown remove and serve, if they are still white, put them in the oven for another 5 minutes until they are nice and golden brown.
  9. They are best served warm the day you make them and they should have a nice crunchy exterior and soft and gooey on the inside!
  10. We dare you to stop at just one!
Adapted from Food.com
Adapted from Food.com
Whisked http://glutenfreebakerytoronto.com/

Valentine’s Stuffed Gluten-Free French Toast

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Valentine’s Stuffed Gluten-Free French Toast
Serves 2
Surround yourself with people you love this weekend! Valentine’s Day is not about what you buy but about what you share with the people you love (at least in my opinion). This is what this recipe is all about, have fun, laugh a little, love a lot and above all else, stay warm in this -30 C weather! We hope you enjoy making these heart shaped stuffed French toasts as much as we did!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 4 slices Whisked Gluten-Free Cinnamon Raisin Bread
  2. 2 eggs
  3. 1/2 cup softened cream cheese (or dairy-free alternative)
  4. 1/4 cup almond milk
  5. 1 tbsp butter (or coconut oil for dairy-free)
  6. 1 heart shaped cookie cutter
Instructions
  1. Spread cream cheese evenly between the two slices of bread to create two sandwiches
  2. Place cookie cutter on sandwich and press (don't discard the edges, you can use these as a framed heart on the plate, don't waste it!), Repeat with the other sandwich
  3. In a small bowl combine the eggs and almond milk
  4. Melt butter or oil in a frying pan/skillet over medium heat
  5. Dip sandwiches in egg mixture and let bread absorb on both sides
  6. Place egg dipped sandwiches into hot pan and cook until golden brown (1-2 minutes) then flip and repeat!
  7. Serve immediately with mixed berries, whipped cream and pure maple syrup (or whatever topping you prefer!)
Whisked http://glutenfreebakerytoronto.com/