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Wednesday, 27 July 2011

Recipe: Queijadinha (aka sticky, sweet, yummy, coconutty, thingies!)

I'm starting to notice that gluten-free recipes can have some pretty bizarre ingredient combinations! But that being said, I've found another DELICIOUS - although slightly weird - gluten free snack that the kids will love... I promise! (I'm not gluten intolerant myself, but I have lots of friends who are which is why you'll see the occasional gluten free recipe/idea popping up on Mama Sabi)

So what are Quejadinhas? It's a popular Brazilian kids lunchbox snack and it's pronounced kay-jah-dee-ña and is essentially a sweet, sticky, chewy, coconut macaroon.
1 cup dried shredded coconut (or freshly grated if you can find a fresh coconut in the middle of this soggy Melbourne winter!)
1 can of sweetened condensed milk
2 tbsps finely grated Parmesan cheese (I know, but trust me!)
1 tbsp sugar (optional, I found the condensed milk sweet enough)
2 egg yolks

- Preheat oven to 180°C (350°F)
- Grab a muffin tin, or two mini muffin tins, and line the holes with paper cases. (you must do this or you can pretty much kiss your tins goodbye!) 
- Mix all the ingredients together to make a wet mix.
- Spoon mixture into the paper cases and bake for around 30 minutes for normal size muffins or closer to 15 minutes for mini muffin tins - the tops should be golden either way.

- You can't taste the cheese in these, it just helps cut through the sweetness of the condensed milk.
- Don't be tempted to eat them hot, these taste best once cooled to room temperature.
- Remember these are a lunchbox TREAT!
- They should stay fresh for 2-3 days inside an airtight container.

1 comment:

  1. Hello!
    Thank you so much for this recipe! I am originally from Brazil and I have to admit, your recipe makes the best Queijadinhas I have ever tried! I made three batches for a Brazilian party at the American university where I work and the students loved them! I am now making one batch for a potluck.The only change I made is replacing two yolks with two whole eggs.
    Thanks again for sharing,