Today we are taking the challenge from Shoko, Tyebe, Phenny and Nelly to post a sandwich recipe. How easy is that! Well, with Mom and Dad both on special diets, it really isn’t easy at all.
However, Mom has been making what she calls “muffins” out of tapioca flour, and it’s dairy-free too. It’s super easy and fast; just dump everything into a blender, then pour into the muffin tin and bake! The real name on the recipe is Mexican Cheese Bread, Here is what the muffin looks like before being made into a mini-sandwich (slider):
This recipe is geared toward our family’s special diet, but you can make a few changes that will be noted in the recipe below. Mom knows this recipe by heart, so here goes:
Mexican Cheese Bread, aka Muffins
Preheat oven to 400F. (Seriously, preheat it. Prep time is 5 minutes or less.)
1/2 C shredded Manchego (or cheddar) cheese
1/4 C olive oil
2/3 C coconut milk that comes in a carton in the dairy department (or regular milk)
1 tsp salt
1 1/2 C tapioca flour (I don’t know if this will work with any other flour)
Put everything in a blender and blend well. Pour into large muffin/cupcake cups — the size that comes 6 to a pan. One pan will do it. Fill halfway or less.
Bake at 400F for 20 minutes. We like them just a bit crusty, so we bake them 2 or 3 minutes more. We use a non-stick pan, so they just dump right out.
Slice them cross-wise to use as a bun. So far, we have used them as buns for cheeseburgers and sloppy joes, and buttered the outsides of them to make grilled cheese. Would also be good with tuna or egg salad, or anything else you make into a sandwich.
You can also make these in the regular size muffin/cupcake cups as “rolls” to eat with your meals.
Xena: Lucy, I think we got cheated out of our blog today. Not even a picture of us.
Lucy: Nope, Mom promised at least a picture.