Everyone who knows Grant knows how cheesy he is:
And last but not least, the "G" station, or the "Grant" Station...as he continues to describe some crazy new exercise he conjured up over a boiled cauldron (true story LOL).
So it may not surprise you that he’s just as adventurous and creative in the kitchen (lucky Jenn!).
This month we bring to you his new signature dish, which is a spin on a Brazilian cheese bread called Pao de queija.
Servings: 4 | Yields: 12 balls | Total Time: 30 minutes
What you’ll need:
1/3 cup of olive oil
⅓ cup of water
⅓ cup of milk (we use unsweetened almond milk)
1 tsp salt
2 cups of tapioca flour
2 tsp minced garlic
1 cup of favourite cheese (we’ve enjoyed grated mozzarella, parmesan, cheddar, and dairy-free cheese)
1-3 tsp of Italian Seasoning
What to do:
Preheat the oven to 375F.
Mix in olive oil, milk, water, salt, garlic and spices into a saucepan and bring to a boil.
Once boiled, remove from heat and stir in flour and cheese (the mixture should be thick and chunky).
Use a spoon to make 10-12 ¼’’ balls on a cookie sheet lined with parchment paper.
Bake for 15-20 minutes, or until the tops are golden brown.