Of which 0.4 g sugars and 0.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Unsaturated fat (olive oil)
Allergens egg
Blender pão de queijo (Brazilian cheese bread)
All the texture of pão de queijo, gluten-free and lactose-free
Ingredients
- 1 egg (50 g / 1¾ oz)
- 60 g (2 oz) cassava starch (sweet or sour polvilho)
- 60 ml (¼ cup) unsweetened plant-based milk — or milk, if you don't need it lactose-free
- 2 tbsp olive oil (18 g / ¾ oz)
- 2 tbsp cheese-flavored nutritional yeast (16 g / ½ oz)
- salt — a pinch
- ½ tsp baking powder (2 g)
Method
- Preheat the oven to 200 °C (400 °F) and grease a mini muffin pan.
- Put all the ingredients in the blender.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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