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Cheese Waffles

Easy recipe for light and savoury cheese waffles for breakfast. Inspired by Brazilian Cheese Puffs (Pão de Queijo), made with either tapioca or rice flour. Gluten free with a slight crispy texture.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
25 mins
Servings: 6 people
Calories: 527 kcal
Course: Breakfast , Brunch
Cuisine: Brazilian

Ingredients

  • 300 g (11oz) tapioca flour or 175g/6oz) for Rice flour
  • 1 teaspoon fleur de sel salt (Maldon or Celtic sea salt)
  • 150 g (5.5oz/ scant ¾ cup) Hard aged low fat cheese grated Mimolette or Parmesan
  • 4 organic eggs
  • 80 g (3oz/ ⅓ cup) unsalted butter melted
  • 250 ml (9fl oz/ 1 cup) full fat milk
  • 1 sprig rosemary finely chopped (and/or for decor)

Instructions

    Cup of Yum
  1. Mix together all the dry ingredients in a large bowl then gradually add the eggs, melted butter and milk. If by hand mix with a hand whisk until you have a lovely smooth batter. Otherwise mix together all the ingredients in a food processor.
  2. Ladle the batter into a hot waffle iron and follow manufacturer's instructions. Cook for 5 minutes although you may need to cook them for a minute less or more, depending on your waffle maker.
  3. Continue ladling the batter in batches until you have finished.

Notes

  • Serve with a sprig of rosemary and honey – ideally a strong mountain honey goes perfectly.Also delicious topped with a poached or fried egg.Don’t have a waffle iron? Then serve them as pancakes!
  • Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide. 
  • Nutrition: 18g protein per serving, 33% total fat, 189% vitamin D, 38% calcium, 35% iron, 5% potassium.