My last post featured variations on the small, savory Brazilian snackie bread called Pão de Queijo. This time around, I’ve eliminated the cheese in favor of sweet flavorings, making these pão into tasty little bite-sized dessert pastries that won’t blow your daily sugar allowance.
Coconut Pão
1 cup cassava flour
1 1/2 tsp evaporated cane juice or other sweetener
pinch salt
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1/2 cup coconut milk
1/4 cup coconut oil
1 egg
1/2 cup shredded, unsweetened coconut
Prepare according to the technique described here, folding in the shredded coconut at the end. Bake at 375 F for about 30 minutes.
Leftover Coconut Pão, slit on the side, stuffed with 4 or 5 bittersweet chocolate chips, and microwaved for 15-20 seconds.
Chocolate Pão
2/3 c. cassava flour
1/3 c. unsweetened cocoa powder
3 Tbsp evaporated cane juice or coconut sugar
pinch salt
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1/2 c. almond milk
1/4 cup vegan buttery spread or neutral-flavored oil
1/3 cup bittersweet chocolate chips
1/2 tsp vanilla extract
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1 egg
Prepare according to the technique described here, adding the chocolate chips and vanilla to the milk and buttery spread as you heat them, stirring until the chocolate is melted. Bake at 375 F for about 30 – 35 minutes.
Apple Cider Pão
1 cup cassava flour
2 Tbsp evaporated cane juice
1 tsp cinnamon
1/4 tsp nutmeg
pinch salt
***
1/2 cup apple cider
1/4 cup clarified butter or vegan buttery spread
1 egg
cinnamon sugar for sprinkling
Prepare according to the technique described here. Bake at 375 F for about 35 minutes.
