These cheese buns take me straight back to my childhood in Colombia. Pandebono was my favorite bakery treat—crispy on the outside, soft on the inside, with just the right amount of cheese. This version is higher in protein and lower in fat while preserving its comforting flavor. Gluten-free and easy to make, it's perfect with coffee in the morning or hot chocolate in the afternoon.
Preparation
10
min
Cooking
30
min
Portion
10
Ingredients
- 60 ml (¼ cup) textured vegetable protein (TVP)
- 15 ml (1 tbsp) flaxseeds
- 7.5 ml (½ tbsp) chia seeds
- 250 ml (1 cup) tapioca starch*
- 22 ml (1½ tbsp) cornstarch
- 15 ml (1 tbsp) sugar
- 2 ml (½ tsp) baking powder
- 1 ml (¼ tsp) salt
- 1 egg
- 375 ml (1½ cups) shredded low-fat mozzarella cheese
- 45 ml (3 tbsp) milk of choice
Preparation
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a blender, grind the TVP, flaxseeds, and chia seeds into a fine powder.
- In a large bowl, combine this powder with tapioca starch, cornstarch, salt, sugar, and baking powder.
- Add the egg and cheese, then gradually mix in the milk until a smooth, pliable dough forms.
- Shape the dough into small balls and place them on the prepared baking sheet.
- Bake for 30 minutes, until the buns are lightly golden.
- Enjoy warm with coffee or hot chocolate for a comforting treat.
Notes
Keeps for up to 1 week in the refrigerator or 3 months in the freezer.
*Use finely powdered tapioca starch (not large tapioca pearls) to achieve the desired texture in this recipe.
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