Ingredients
- 1 egg
- 70 g olive oil
- 160 g Milk, (Can use non dairy Milk - Soy/Oats)
- 360 g arrowroot flour
- 50 g Parmesan cheese
- 50g g Cheddar cheese, (Can also cream cheese instead)
- 1 tsp hymalayan salt, (or any other salt)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200 degrees (if using oven - can also be baked on an Airfryer appliance)
Add the parmesan and cheddar into the bowl to grate (if not grated alreday) - 1 min SPEED 9.
Place all remaining ingredients into the bowl and mix for 1 min at
"Dough mode" mode to prepare your dough, scrap down the bowl and repeat if necessary.If you find the consistence too thick and hard to mix, use the aid of your spatula to help.
Make small balls shape with the dough and bake in the oven at 200 Degrees for 15-20 min on a flat pan or if using an airfryer bake it at 160 degrees for 7 min.
PREPARATION
Tip
If you want the dough consistence to be harder, place themixture into a bowl and keep it on the fridge for 20 min before you start making the balls.
Also, feel free to add different types of cheeses and herbs in the middle of the mixture. Such as provolone cheese, cream cheese, oregano, italian herbs, even Bacon pieces.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These didn't work well for us - quite dense and no real flavour. I will try again with more cheese plus some herbs. Thank you for the recipe.
I make these using gluten free flour (from Aldi). Works a treat. My dough is a little runnier, so I spoon them into mini muffin trays. They don't keep well, so I put the rest of the dough in a container in fridge and it keeps for a few days.
No need for yeast or baking powder!! You won't need to leave proving like a regular bread. The cheese make is fluffy inside
Hi Sarah,
i haven't tried with different flour, I guess the only equivalent you could use is tapioca Floyd instead of cornflour. Let me know how you go
No need yeast or baking powder???
they looks light and fluffy, are they?
Will it work with different flour?
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