About this recipe:This savoury little gluten-free snack is a perfect starter or party food. I'm borrowing this recipe from my Brazilian friend Crislei who is so kind enough to share this foolproof recipe.
Mama & her Girls
60ml rapeseed oil
1 teaspoon salt
135g tapioca flour
5 tablespoons natural yoghurt
40g grated Parmesan cheese
50g grated mozzarella cheese
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 230 C / Gas mark 8.
Combine the oil, water and salt in a saucepan and bring to the boil. Place the tapioca flour in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yoghurt, Parmesan and mozzarella. Pour the mixture into mini-muffin tins.
Place on middle rack of the preheated oven. Reduce heat to 180 C / Gas mark 4. Bake until slightly golden, 25 to 30 minutes.