Modified to be allergy-safe from Tasty Kitchen.
- 1/2 cup unsweetened coconut milk
- 1/2 cup water
- 1/4 cup canola oil
- 1/4 teaspoon salt
- 2 1/2 cups tapioca flour
- 1.5 eggs (I used equivalent Ener-G egg replacer)
- 4 ounces goat cheese or other cheese substitute (I used goat's milk cheddar)
Preheat oven to 350 degrees and grease baking sheets. In saucepan, bring milk, water, oil and salt to a boil. Remove pan from heat and set aside. Add flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands. Only add enough flour until the dough reaches desired consistency. Stir in the egg (or egg replacer) and the cheese. Stir until dough becomes thick and can be molded, adding additional tapioca flour if needed. Roll dough into 1 inch balls and dip the tops into any extra cheese. Bake for 20-25 minutes or until cheese becomes golden brown. Enjoy!