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Recipe: Feelfood’s Coconut Oil Yuca “Cheetos”

(Photo: Feelfood)

(Photo: Feelfood)

Everyone’s jumping on the World Cup excitement bandwagon, and why not? (Um, have you seen the players?)

And in case you’re more skilled at serving game-watching snacks than figuring out penalties (guilty), we asked Latin American-influenced healthy hotspot Feelfood for some Brazil-themed menu ideas.

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, Feelfood’s chefs make 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 the first kick. —Jamie McKillop

Feelfood 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 significantly. Let bake for 15 to 20 minutes and cool before serving.

For more information, visit www.feelfoodny.com

3 Comments | ADD YOURS

  1. July 8th, 2014 at 4:43 pm

    Sadly, this recipe doesn’t work! Just followed it assuming the 1 cup of flaxseeds was meant to be added before the eggs with the other ingredients. I have a oily, crumbly mess. Baking didn’t help and the result is not crispy or delicious. Just…. weird. I love the concept, but I think you may have published this recipe incorrectly.

  2. July 11th, 2014 at 4:09 pm

    Hi dear Catherine
    The cheetos are delicious!! the process is very similar to the profiterol recipe. So few things to consider: size of eggs, coconut oil temperature, and yuca flour kind ( you have doce and azeda)
    I would love to help you with this. Making cheetos is like making bread, take time to get the perfect texture. You need to try at least 3 times so you understand the starch reaction (if you let set the dough for few minutes you will see the difference)
    I recommend to start with 1/3 cup coconut oil (60g) yuca flour takes from 250 to 300 grams, again depends the egg’s size.
    I am happy to help you with this. you can contact me at [email protected]
    We are serving warm cheetos at the store at this time if you live around, definitely you should come to check them out.
    :)
    Fer

  3. July 12th, 2014 at 9:20 pm

    Vegan version?

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