Yuca ‘Cheetos’ anyone?!?

Brazil-inspired Cheesy Poofs… Turns out Brazilians eat tons of the starchy tuber yuca (or cassava). But while you’ll usually find it deep fried or used to make crepe-like Brazilian tapioca, why not go with these better-for-you “cheese” puffs by baking with not-that-hard-to-find yuca flour. And they use coconut oil and flax seeds to add healthy fats. The resulting “cheetos” are super light, have an almost cheesy flavor—and are not a bit fluorescent orange. Just don’t make them until your guests arrive, or you’ll eat them all before they arrive. 😉 Coconut Oil Yuca Cheetos 3 eggs 2 cups + 2 Tbsp yuca flour 1 cup whole milk (milk alternatives not recommended) 1 cup coconut oil 1 cup flax seeds 1 teaspoon salt Preheat the oven to 350 degrees. Heat milk in saucepan until it boils. Mix the yuca flour with milk, coconut oil, and salt. Once fully mixed, add the eggs one by one. Mix until the texture is not soft. Put into pastry bag. Draw small rings on your baking sheet, two centimeters apart. Figures will grow

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significantly. Let bake for 15 to 20 minutes and cool before serving. **Thank you to http://www.feelfoodny.com/ for the unique cheeto’s recipe.

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