1/2 cup milk
1/4 cup vegetable oil
1 egg
1 cup tapioca starch
1/4 cup farmer's cheese (can use mozzarella)
1 tbsp Parmigiano Reggiano cheese, grated
1/2 tsp salt
topping (optional):
fresh rosemary leaves, chopped
kosher salt
Add all the ingredients, except those for the topping into a blender. Blend very well at full speed, stopping a few times to scrape the surface of the blender's cup. Make sure no bits of tapioca starch are left unmixed.
The mixture will be a little thinner than pancake batter. Pour the batter in mini-muffin tins, to mo more than 3/4 capacity. The recipe makes 24 little breads. Add a little bit of salt and rosemary on top, bake at 400F for 20 minutes. Most will come out right away without sticking. If some stick, allow them to cool for a few minutes and probe out gently with a knife.
Chelsey served her mission in Brazil. This is one of her favorite foods from her mission. She had made other recipes that were not as good. This one with the mozzarella is really tasty. Best eaten when warm. Here is the original recipe.
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