In a blender add olive oil, milk, egg, salt, and parmesan cheese. Then mix until well combined.
Once combined, add the tapioca flour in three steps (½ cup each) until all of the tapioca flour has been added.
Mix well on high, scraping down the sides of the blender so that everything is nicely blended.
Grease a mini muffin tin and pour the batter in, leaving some space unfilled as they will raise considerably.
Bake them at 200C (400F) for 20 minutes or until they are light golden brown.
It’s done! 🎉
Did you know? The brazilian cuisine has a variety of dishes and snacks; some of them very popular in a particular region of the country, while completely uncommon in other parts. Cheese Puffs, for example, are more frequently found in the Eastern Central area of the country, mainly in the state of Minas Gerais and its capital, Belo Horizonte.
These Cauliflower buns are super light and perfect for having on that occasional burger night!
Yes, once again cauliflowers proving how versatile they’re! I honestly believe cauliflowers are working their way to conquer the world and make us their slaves. They already got me!
Jokes apart, these lovely buns are also a great low carb bread alternative, with only 5 grams of net carbs in each bun! How about having a guilt-free burger tonight with these buns? I’m quite sure your family will love the idea.
Split the dough into 4 equal pieces. Give each piece a gentle squeeze to extract any liquid excess.
Then, shape each one of them in a ball, like a burger bun.
Place buns in a baking tray covered with parchment paper.
Bake them in a preheated oven at 180C (356F) for 1 hour or until they are set through and golden brown.
It’s done! Time to assemble that monster burger everyone would die for. 😂
Did you know? According to the Better Health channel, from the Australian government, cauliflower is a great food to be consumed with relative frequency. Naturally fat-free and low in sugar, cauliflowers are an excellent source of vitamin C, also high in dietary fibre and folate.
I simply love how practical and tasty this Multi Seed Tahini bread is. You only need to combine a few ingredients and magically you end up with a beautiful loaf! Usually, I manage to cut my loaf into 17 slices, leaving each slice with only 1.2 grams of net carbs! Very good for a low carb bread, right?
1 cup of tahini
1 teaspoon of baking powder
1 teaspoon of salt
1/2 cup of mixed seeds (I’m using chia, sunflower, and pumpkin seeds)
In a large bowl whisk tahini, salt, baking powder, and eggs.
Next, add your mix of seeds and using a spatula stir until well combined.
Grease a loaf pan with coconut oil and cover it with a baking sheet. I’m using a 20 cm one. Then, add in the batter.
Preheat oven at 160C (320F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
It’s done! 🎉
Did you know? Tahini is a well-known source of B vitamins, which are important to boost energy and brain functions, and also vitamin E, which has a protective function against stroke and heart disease. Not to mention a few important minerals, such as magnesium, iron and calcium.