Easter is around the corner, and you might find that you have leftover ham. This would be a great way to use it.
My family has always liked chewy, cheesy, Brazilian bread balls. Since going dairy free I have experimented with the recipe a little. They actually turn out fine without any cheese. I just add a little nutritional yeast instead.
This recipe is an adaptation of that one. Not only does it omit the cheese and add nutritional yeast, but it also includes ham. I also substituted corn meal for part of the tapioca starch because they were really chewy with tapioca as the only flour.
The cornmeal gives these a bit of a gritty texture and with the bits of ham, they have a different mouth feel than the original recipe. They are stilly chewy, and the added protein from the ham make them a good appetizer or on the go snack. Even a teenage gluten eating friend gave these his approval.
Note: Nutritional yeast can be found at health food stores. I have only used it a little. Those of you who have used it, what brand do you use? The brand I have says it is packaged in a facility that processes wheat among other things. I would like to find a safer brand to use.
- ⅓ c. oil
- ⅓. c. water
- ⅓ c. almond milk
- 1 tsp. salt
- 1½ c. tapioca starch
- ¾ c. corn meal
- 2 large eggs
- 2 Tb. nutritional yeast
- 1 c. ground or finely chopped ham (be sure it’s gluten free)
- In a medium bowl, combine the tapioca starch and corn meal.
- Heat the oil, water, milk, and salt in a small saucepan until white foam appears.
- Immediately add the hot liquid to the bowl of flour and stir with a wooden spoon to combine. Let rest about 10 minutes while you preheat the oven.
- Add the eggs and nutritional yeast and stir together well. Stir in the ham.
- Drop by tablespoonfuls onto a lightly greased cookie sheet.
- Bake at 350° for 20 minutes.
- Serve warm.