Missing #Carnival this year? Celebrate Carnival in your kitchen with our #probiotic pão de queijo. We took this beloved Brazilian snack and infused it with our tangy, #protein-rich Farmer Cheese. The result is a perfect Brazilian cheese bread. 🇧🇷 A lightly crispy crust encases a soft, deliciously gooey center. The bread tastes amazing with a hint of garlic to round out the savory flavor. And keep in mind that you might want to make two batches of this one. The first isn’t going to be enough.
Cultured Dairy: The Nutrition Benefits You Actually Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole fat milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.Prep Time: 45 mins Servings: 8-10
- 1 cup
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 3 cups sweet tapioca flour
- 1 teaspoon salt
- 2 eggs, beaten
- 4 ounces Farmer Cheese
- 2 tbsp dried parsley
- 2 tbsp garlic powder
- Preheat oven to 400ºF
- Combine kefir, butter and oil in a small pot and place over medium-high heat. Bring to boil.
- Put tapioca flour and salt, garlic powder, and dried parsley into the bowl of a stand mixer.
- Pour in hot kefir and mix on low until smooth. It will look soft and stringy. Once cool to touch, mix in the eggs one at a time until fully incorporated.
- Mix in Farmer Cheese. **If your dough is too runny or soft to scoop, just chill it in the fridge for 30 minutes or longer to let it firm up before scooping!
- Line two baking sheets with parchment and scoop the dough out by large tablespoons, spaced an inch apart.
- Bake 20-25 minutes until lightly golden and and puffed. The interiors should be soft-set and elastic, but if you want a crispier outside, leave them in for 25-30 minutes.
- Eat warm right away or let cool. Leftover pao de queijo can be left to cool completely, then stored at room temperature up to 3 days. Reheat in a low oven before serving (or eat at room temp).