March 19

Cheese and Thyme Puffs

Brazilian Cheese Puffs were one of the first things the lovely Mel from ThermoHead showed me how to make.  Head over to Facebook and give Mel a like and follow but if instagram is more your thing, you will find her at Thermoheadmel.

Once Mel left me to my own device, and I started to use my thermomix on my own, I found that I couldn’t recreate the recipe.  They were either raw or would stick to the pan, so I started tweaking the recipe til I came up with my own version.

I’ve been making my version for about the past year now, so lots of samples have been test tasted.  Lots of variations have been made.  My girls and my hubby love them.  I often make them when we are going on picnics, visiting friends for lunch/dinner, lunchboxes and entertaining.  They make a great between school and activities snacks too.

To convert the recipe to diary-free for myself, I substitute the cheese and the milk with a coconut-based parmesan cheese (I get it at Sans Souci Superbarn) and either macadamia or almond or almond/coconut milk.  I love them, and often people eat this version too and love them.

We love them with the hint of garlic oil, and thyme essential oil.  I do use pure and authentic essential oils, so please do not ingest or add essential oils without reading the label of the bottle.  If you would like more information on essential oils, please click here.

Cheese and Thyme Puffs

Prep timeCook timeTotal time
12 mins25 mins37 mins

We like to use a large cupcake tray, and we fill them approximately 2/3rds of the way, so it makes 10 puffs.  However, when we are entertaining, we use small cupcake tray, so we can get around 24 puffs.

Author: Essential Olie
Serves: 10

Ingredients

  • 65g Cheese (any type)
  • 1 70g egg
  • 15g Garlic infused Olive Oil (+ more for greasing the tray)
  • 50g Olive Oil
  • 160g Milk or your favourite Dairy Alternative
  • 3 drops Thyme Essential Oil
  • 1 teaspoon Salt
  • 180g Arrowroot or Tapioca Flour

Method

  1. Preheat oven to 180°C (fan forced).
  2. Grease a cupcake tray with some garlic infused olive oil.
  3. Dice cheese and put into the mixing bowl, then grate for 10 sec at speed 9 (if you don’t have a thermomix use a food processor).
  4. Add all other ingredients and blend for 20 sec at speed 9.
  5. Scrape down sides of mixing bowl with spatula and blend for a further 5 sec at speed 9.
  6. Pour mix evenly into cupcake tray (or, if your like me, fill them 2/3rds of the way and only get 10 bigger puffs).  Scraping the mixing bowl to ensure you have gotten all of the mix out.
  7. Bake for 25 minutes.
  8. Cool in the cupcake tray, then serve warm or cool and serve cold.
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