Are you ready for a snack adventure that’s as playful as it is delicious?
These Tapioca Puffs are your ticket to flavour town—reworked to be both gluten-free and dairy-free without skimping on that cheesy goodness (thanks to our secret weapons: nutritional yeast and vegan cheese)!
Insanely delicious and so easy to make!
What You’ll Need (Makes 12 Puffs)
- 1/2 cup avocado oil (or stick with organic grass-fed melted butter if you’re not riding the dairy-free wave)
- 1 cup milk of your choice (I’m a coconut milk fan, but almond or cashew milk work their magic too)
- 3 eggs (go organic or free-range if you can!)
- 1 tsp salt (the unsung hero of flavour)
- 2 cups tapioca flour (this one’s a must-have—no substitutes allowed, please!)
- 1/2 cup nutritional yeast (for that irresistible “cheesy” flavour without the cheese)
- 1/2 cup shredded vegan cheese (or a regular if you eat dairy products)
Let’s Get Started!
- Preheat & Prepare:
Preheat your oven to 200°C (about 400°F). Grab a non-stick muffin tray and get ready to fill it with puff perfection! - Blend It Up:
In your blender or trusty Ninja Bullet, toss in the avocado oil, milk, eggs, salt, tapioca flour, nutritional yeast, and your chosen cheese. Pulse it 3-4 times—just enough to mix it all up while leaving some delightful cheesy chunks behind. - Fill ‘Em Up:
Spoon (or pipe, if you’re feeling fancy) the mixture into your non-stick muffin tray. Don’t stress about perfection; these puffs are meant to be fun and a little quirky! - Bake Away:
Slide the tray into your preheated oven and bake for about 25 minutes. Your kitchen will soon be filled with a mouth-watering aroma that’s impossible to resist. - Cool & Crunch:
Let the puffs cool for a few minutes, then pop them out and get ready for a crunch-tasty treat!
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