Pandebono (Vegan, Gluten-free, Allergy-friendly)

These delectable cheese breads will have you wishing you made more. Trust me. I eat an entire batch in a day! You can use any cheese that you like as the traditional cheese isn’t available worldwide and definitely isn’t vegan. I use either my homemade mozzarella, The Best Vegan Mozzarella, or ricotta, feta, parmesan. Really any cheese you enjoy eating warm and melty will be great!

This is so simple, just one bowl to mix everything in though you can use a stand mixer or food processor if you find that eaaier. Eat these warm or simply reheat in the air fryer, toaster, or oven. They aren’t too good cold unfortunately.

RECIPE

1 The Incredible, Edible (Flax) Egg

2/3 cup of tapioca or potato starch

1/4 cup masa harina

1-2 cups of cheese (I like mozzarella and feta, but any will do)

Salt, to taste

METHOD

Heat your oven to 400°F

Mix your dry ingredients together.

Add the cheese and flax egg. Mix thoroughly to combine. If mixture isn’t holding together, add water or plant milk 1 tablespoon at a time until it forms a dough.

Line a cookie sheet with parchment paper and portion the dough into 10-12 pieces. Roll into balls and place on the cookie sheet.

Bake for about 20 minutes or until golden on top. Oven temperatures vary so start checking them after 15 minutes. Enjoy warm!

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