These gluten-free, grain-free, mini bites of delight are healthy, flavorful, and take just 30 minutes to make. ( Healthy, flavorful, grain-free, gluten-free)
Looking for an hors d’oeuvres or something light to serve for your holiday gathering or any get-together? Look no further, this serves as an excellent appetizer to impress your friends and family!
There are a few restaurants where I would go just for the bread they serve at the beginning of the meal, the most famous one being the brown rye bread at cheesecake factory.
When I first got the taste of Brazilian bread, I was hooked. This chewy bread was so delicious that I had to have the whole basket. There were a lot more baskets to follow on future trips, but I figured that I might as well ask the chef for the recipe.
The number of ingredients was so few for the taste it delivered. The chewy texture is the main highlight of this bread and that comes from the gluten-free starchy ingredient called tapioca or cassava as some may call it.
Back at my place in India, we serve tapioca cut and steamed drizzled with coconut oil or grated coconut. In fact, this dish is so popular that it could be called a national dish. For a beginner, tapioca can be quite intimidating, it has to be cleaned and cooked in a certain way for you to consume it, read more about it here.
But, we need not go into the trouble of cleaning or cutting the tapioca for this recipe. Brands like Bob’s red mill offers excellent tapioca starch that serves as a great substitute for gluten-free baking and as a thickener in gravies. Tapioca flour’s cultivation has in fact pumped up in recent years due to its increasingly widespread use.
Paired with my quick healthy green condiment, the mint coriander chutney, and with the addition of mozzarella and tomatoes, takes this small chewy bread to another level. Pop one and you won’t be able to stop. Make sure you assemble these mini bites close to serving time, else the bread may get soggy from the chutney ( I don’t mind this either, it is so good!)
While looking for grain free bread options, this mini bread seemed like a great option to me. You can refrigerate the batter and use it for up to 2-3 days if you don’t need as many mini bites of delight.
One bite sandwich delight
These miniature sandwiches are gluten-free, grain-free and are packed with a ton of flavors! You won't be able to stop at one.
Ingredients
- 2 cups tapioca flour (cassava flour)
- 1/2 cup extra virgin olive oil
- 1 cup milk
- 2/3 cup cheese (shredded parmesan)
- 2 eggs (room temperature)
- 1/2 tsp. salt
- 1/4 tsp pepper
- Mini muffin tins
- Mint coriander chutney (recipe on post)
- chili flakes
- Small mozzarella cheese balls (around 10), chopped into rounds.
- A few cherry tomatoes, chopped into rounds.
Instructions
- Preheat oven to 400° F.
- Spray oil into the mini muffin tins.
- Blend the first seven ingredients in a blender and pulse until the batter is smooth.
- Pour the batter into the muffin tins leaving some space in the top to accommodate the rise.
- Bake at 400° F for 15 minutes.
- Take the muffins out once warm and slice it halfway, to make pockets.
- Spread mint coriander chutney on the inside of one side of the pocket and layer with sliced cherry tomatoes and sliced mozzarella. Top with chilly flakes and enjoy immediately!
Notes
I used bob's red mill cassava flour for this recipe.
Make sure you enjoy the sandwich immediately, assemble just before serving, else the bread will get soggy from the chutney.
You can also add your favorite seasoning on top of bread and tomatoes. I personally love the chili onion crunch that I get at trader joes.
Leave us a comment if you tried the recipe and liked it.
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