I am a writer and a Mommy. I am a devout Jew. These are the most important books I have read: The Tao te Ching by Lao Tzu, Stephen Mitchell translation. Spiritual Divorce by Debbie Ford. Living Inspired by Akiva Tatz. My kitchen would suggest I'm a closet carny, as would my love of Branson.

Tuesday, February 11, 2014

Easy Brazilian Cheese Bread? Gluten Free is not bread....

I'm finally all the way adjusted to being at work full time and not nursing anymore.  But I will never adjust to being a little over weight! 


Damn you sitting on my ass all day!


I was down to below my pre-pregnancy weight before I went back to work because when I was at home my office was upstairs so I ran up and down my stairs 10 to 20 times a day and I ate healthy snacks when I was hungry - like black beans in a tortilla with salsa.  I pretty much ate that every day but my office is not conducive to healthy eating in any way.  

And I have to force myself to take breaks and go move my body.  I always feel guilty as if getting up from my desk during the day is not acceptable.  

I'm not giving up.  Never!!

Having said that, I'm going to try this recipe tonight - I will let you know.  It's from here: 


Easy Brazilian Cheese Bread Recipe

    INGREDIENTS
  • 1 egg*
  • 1/3 cup olive oil
  • 2/3 cup milk
  • Scant 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
  • 1 teaspoon of salt (or more to taste)
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Special equipment recommended:
  • One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

METHOD

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1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
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2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.

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