INGREDIENTS
3/4 cup milk
2 tablespoons olive oil
3 cups tapioca starch (or flour, such as Goya or Bob's Redmill, found at health food stores), plus more for dusting
1/2 teaspoon salt
1 egg
1 cup freshly grated Parmesan
1 teaspoon black pepper or cayenne pepper (optional)
1 tablespoon chopped scallions, sesame seeds or poppy seeds (optional)
2 tablespoons olive oil
3 cups tapioca starch (or flour, such as Goya or Bob's Redmill, found at health food stores), plus more for dusting
1/2 teaspoon salt
1 egg
1 cup freshly grated Parmesan
1 teaspoon black pepper or cayenne pepper (optional)
1 tablespoon chopped scallions, sesame seeds or poppy seeds (optional)
PREPARATION
Preheat oven to 400°. Bring 3/4 cup water, milk and oil to a boil in a small saucepan. Combine tapioca starch and salt in a bowl. Add liquid and stir quickly with a rubber spatula until mixture resembles a thick paste. When dough is cool enough to touch, add egg and knead with hands until fully absorbed. Add Parmesan and pepper, scallions or seeds, if desired, and knead to combine.
Dust work surface and hands with tapioca starch and roll dough into a log 1 inch thick. Slice into 1 1/2-inch pieces (about the size of a golf ball) and stand each piece vertically on a cookie sheet lined with parchment paper. Bake until golden brown, about 20 minutes.
Dust work surface and hands with tapioca starch and roll dough into a log 1 inch thick. Slice into 1 1/2-inch pieces (about the size of a golf ball) and stand each piece vertically on a cookie sheet lined with parchment paper. Bake until golden brown, about 20 minutes.
Nutrition per serving
Nutrition per serving
143 calories per 2 rolls
4.9 g fat (1.8 g saturated)
21.1 g carbs
0 g fiber
3.4 g protein
Source: Self Recipes
4.9 g fat (1.8 g saturated)
21.1 g carbs
0 g fiber
3.4 g protein
Source: Self Recipes
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