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Auntie Jovita’s Brazilian Cheese Bread

I remember first time I had Brazilian cheese bread. It was at a Churrasco restaurant in Dubai, and I ate so much I was barely able to have any meat after. They were so good. Since they are originally made with cassava flour and easy to make Plant Paradox compliant, I’ve been contemplating making them for a long time, but I’ve always been intimidated by the recipes that seemed rather complicated. Well, what I have here is a treasure, because is absolutely delicious, it takes 10 minutes to put together, and the recipe comes straight from Brazil. You guessed, from Auntie Jovita.

The easiest Brazilian cheese recipe you will ever find

Jovita is Luana Ferrari’s grand auntie, and Luana is a social media friend. She is Brazilian, lives in Paris, loves to eat real food and is as passionate about food and cooking at home as I am. So in a true social media friend fashion, I stalk her all the time, and follow her travels and culinary adventures. When she started posting about being back home in Brazil and enjoying foods and flavors that reminded her of childhood, I became curious. Thank God she enjoys the exchange and is as excited about sharing culinary stories of her family as I am to be at the receiving end. To cut this story short (-er), I ended up with the most precious gift, a recipe of Brazilian cheese bread her aunt Jovita makes, hand written by Jovita’s brother in 1983, just before Christmas (I was 4 years old!). And I’m now passing it forward thanks to Luana’s generosity.

In case you don’t read Portughese, the original ingredients were: cassava flour, oil, cured (aged) cheese, eggs and milk. And four lines of instructions. My kind of recipe. I used Otto’s Cassava flour, full fat coconut milk (unsweetened, in can, I buy 365 from Whole Foods), Pecorino Romano cheese, avocado oil and two pastured eggs. Luana told me that Pecorino Romano is also her choice when she needs to replace aged Brazilian cheese.

It literally took me 10 minutes to make the dough and 30 minutes to bake it and the result was mind blowing. The crust is crispy and hard and the inside is gooey, salty, cheesy goodness. I’m not even going to mention how many I had, for the sake of being informed to make this post, of course. But in all seriousness, I had to try it warm, cold and after keeping it for few hours in the fridge, and all of them were amazing. I kept them in a Stasher bag on the counter overnight and they are still soft the next day, they just loose a little bot of shape and the hard crust, but they are still as tasty as in the first day.

Auntie Jovita and her dad are from Ibiraci, a small town in the State of Minas Gerais in Brazil (North of Rio). At the farm they grew up, Pao de Queijo (‘cheese bread’) was an every day food (and it still is). In Brazil cheese bread can be served as breakfast with butter, jelly or jam, had as a snack in the afternoon with coffee, or even used for sandwiches, with pretty much anything you can imagine (guess what I’m having tomorrow?). I had some with home made strawberry jam and it was delicious.

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Auntie Jovita's Brazilian Cheese Bread

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By Claudia Curici Serves: 12
Prep Time: 10 minutes Cooking Time: 30 minutes

Authentic Brazilian recipe of cheese bread, delicious and easy to make.

Ingredients

  • 1 1/2 cup cassava flour
  • 1/2 cup full fat coconut milk (in a can)
  • 1/2 cup avocado oil
  • 2 pasture raised eggs
  • 200g grated Pecorino Romano cheese (about 2 heaping cups)

Instructions

1

Preheat oven to 410F.

2

Prepare a muffin pan by oiling it (you can use ghee or avocado oil).

3

Mix coconut milk with avocado oil and eggs. Add the flour and incorporate it in the wet mixture. Add the cheese and mix. You will get a sticky dough. Split the dough in two, then each half in two halves, then each of the quarters in three equal portions. You will end up with 12 balls that will fit in the muffin pan. Add them to the muffin pan and bake for 30 minutes or until slightly golden on top. (Mine took exactly 30 minutes, but keep an eye on them just in case your oven is slightly different).

Notes

Store on the counter for a day in an air tight container or freeze. The best way to store them is to freeze them.

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16 Comments

  • Reply
    Leah Bruhn
    August 31, 2018 at 6:30 pm

    Looks good! Can I use the parchment liners for the muffin pan? What brand of muffin pan do you have?

    • Reply
      Claudia
      August 31, 2018 at 7:37 pm

      I’m not sure about parchment paper. Maybe try muffin cups. My pan is from William Sonoma.

  • Reply
    Susan
    September 1, 2018 at 3:22 pm

    Oh my goodness! These are so delicious, and easy! They will be great alongside many dishes as well as by themselves. I did use muffin cups, as my muffin tin is well used, and they worked great. Thanks again Cladia!

    • Reply
      Claudia
      September 1, 2018 at 3:28 pm

      Thank you so much for letting me know Susan! Enjoy! Auntie Jovita will be happy 😀

  • Reply
    Heather
    September 6, 2018 at 11:24 am

    I received cassava flour today and tried to make these. After I got started I realized that I didn’t have avocado oil so I substituted evoo. I don’t know how they were supposed to turn out, but I can say that what I made was a disappointment. 🙁
    I’ll have to get avocado oil and try again for something better than just barely edible. Lol

    • Reply
      Claudia
      September 6, 2018 at 12:18 pm

      Hi Heather, maybe you can give me more details about the result? What do you mean by disappointment, what do you think went wrong? I would not recommend using olive oil for this bread, because of the temperature is cooked at (it’s not really safe to use olive oil over 400F), but that being said I’m not sure if the type of oil would make a difference in the result (other than nutritional values). I’ve had multiple people doing the recipe since I posted and they all really happy with how it came out.

  • Reply
    Kristi Shanks
    September 16, 2018 at 6:21 pm

    These are awesome! And I did use parchment paper liners! No sticking.

    • Reply
      Claudia
      September 17, 2018 at 9:54 am

      Great, thanks for letting me know xx

  • Reply
    Cathy
    September 17, 2018 at 4:20 am

    Could I use A2 cows milk in place of coconut milk if dairy is ok?

    • Reply
      Claudia
      September 17, 2018 at 9:47 am

      Sure. Just be aware of the sugar content of the milk. The original Brazilian recipe is made with normal milk. I saw Dr. Gundry uses goat milk. xx

  • Reply
    Pamela
    September 17, 2018 at 9:02 am

    I tried (making) these yesterday, unfortunately they were a flop. I used all ingredients listed, but wonder 200g I googled to convert to cups… what should this be. I am guessing I added way too much Romano. I hope to test them once again with the correct conversion for the cheese.

    • Reply
      Claudia
      September 17, 2018 at 9:52 am

      It must be. That’s why I think is important you weight the cheese, because grated cheese can be very fluffy, it’s going to be hard to figure how packed your cup would be. I’d say ask your cheese vendor to weight it for you if you don’t have a scale? Or ask them to cut you a 200g piece (0.44lbs), and grate it all. Or make it slightly bigger because the crust that you don’t use is heavy. The recipe works because I had a lot of people making it successfully, so I guess the measurement might have been the problem. Please update me if you make it again.

    • Reply
      Christine
      September 17, 2018 at 12:06 pm

      I have made these a couple times and simply used one cup of the grated cheese—they turned out perfect!

      • Reply
        Claudia
        September 17, 2018 at 2:43 pm

        Thank you so much Christine! This is so helpful <3

  • Reply
    Brenda Anderson
    September 17, 2018 at 6:02 pm

    Just made these and my husband loves them. Thanks!

    • Reply
      Claudia
      September 18, 2018 at 8:59 am

      Thank you so much for letting me know Brenda <3

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