Pao de Queijo com Azeitona
By Leora Barak
1/3 cup olive oil
2/3 cup milk, whole + organic*
1 1/2 cups tapioca flour
3/4 cups shredded cheese (I use a mix of organic gouda and parmesan)
1-2 tbsps green olives, pitted and diced (Optional)
1/2 tsp salt
1/2 tsp oregano
Black pepper to taste
Preheat oven to 400°F.
Grease a mini-muffin tin with olive oil.
Mix all ingredients in large bowl thoroughly.
Pour mixture into muffin tins. Makes 20-22 mini breads.
Bake for 18-20 minutes or just until lightly browned.
Serve immediately. May re-heat leftovers.
* Please note that when using milk ingredients, full-fat and organic is advisable. Full-fat milk is beneficial and protective against a number of diseases, and organic milk, while costing a little more, has no growth hormones, no antibiotics and has more Omega-3 fatty acids than conventional milk.