If you’re ever in or near Berkeley, Calif., you must swing by Mission Heirloom to try their pao de queijo waffle. Since my first taste a few weekends ago, I haven’t stopped thinking about it.
Mission Heirloom’s Brazilian cheese bread is truly unique. It’s crispy on the outside and gooey on the inside, and delightful plain or served with eggs and guacamole. Enjoy one or two on the cafe’s charming patio, and I guarantee you’ll be in pure bliss.
Can’t make it to the Bay Area eatery? Recreate the savory treat at home. I’ll admit my version is a far cry from Mission Heirloom’s masterpiece texture-wise, but it hits the flavor nail on the head.
And since my pao de queijo waffles are lighter and less dense, you can eat more, which is always a good thing, in my opinion.
P.S. Be sure to pick up a bag of Yucan Crunch if you visit Mission Heirloom. The crackers are a fun alternative to toast and pair well with salad.
Recipe adapted from Food52.
- ⅔ cup milk
- ¼ cup coconut oil, melted and cooled
- 1 egg
- ¼ teaspoon sea salt
- 1½ cups tapioca flour
- ¾ cup grated cheddar cheese (see notes)
- In a food processor or blender, purée the milk, coconut oil, egg and salt for 5 seconds.
- Add the tapioca flour and purée on low speed until combined, about 10 seconds.
- Add the cheddar cheese and purée on low speed until combined, about 5 seconds.
- Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the oil in the batter will allow the waffles to easily release. Serve immediately or set aside to cool and freeze for later.
