Pão de Queijo com Abacate Picado & Chá de Hibisco

About this meal

A nourishing, gluten-free Brazilian breakfast featuring classic Pão de Queijo (Brazilian cheese bread) made with tapioca flour and a small serving of fresh diced avocado, paired with a naturally sweet-tart hibiscus tea. This meal celebrates Brazilian flavors and traditions, while being low in carbs, sodium, and gluten-free—perfectly suited for weight loss, insulin resistance, and hypertension.

Ingredients

• Tapioca flour — 1 cup
• Shredded low-fat mozzarella cheese (or plant-based mozzarella) — 1/2 cup
• Grated parmesan (optional for deeper flavor, use plant-based if preferred) — 2 tbsp
• Egg — 1 large
• Olive oil — 2 tbsp
• Unsweetened almond milk — 1/4 cup
• Fresh avocado — 1/4 medium, diced
• Fresh chives — 1 tbsp, finely chopped
• Cracked black pepper — To taste
• Hibiscus dried flowers — 2 tbsp
• Stevia or erythritol (optional, for tea) — 1 tsp or to taste
• Filtered water — 2 cups

Steps

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix tapioca flour, shredded mozzarella, parmesan (if using), egg, olive oil, almond milk, and black pepper to form a sticky batter.
3. Spoon batter into mini muffin tins (or roll into small balls) and sprinkle chopped chives on top.
4. Bake for 20-25 minutes until puffy and lightly golden.
5. Let Pão de Queijo cool slightly. Serve warm with a side of freshly diced avocado.
6. For the tea: Boil water, steep hibiscus flowers for 5-7 minutes.
7. Strain the tea and sweeten with stevia or erythritol if desired. Serve hot or chilled.