Paraguayan Buckwheat Bread (chipa De Alforfón)
Chipa de Alforfón is a traditional Paraguayan bread made with buckwheat flour, cheese, and eggs. It is a gluten-free bread that is perfect for breakfast or as a snack.
Ingredients
- 2 cups buckwheat flour
- 1 cup grated Paraguayan cheese
- 3 eggs
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking sheet.
- In a large bowl, mix the buckwheat flour, grated cheese, and salt.
- In a separate bowl, beat the eggs, then add the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Form the dough into small balls and place them on the greased baking sheet.
- Bake for 25 minutes or until the bread is golden brown.
- Remove from the oven and let cool before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 6g
- Fat
- 5g
Supplies
Baking sheet Mixing bowls
Tools
Oven Mixing spoon
Serving suggestions
Serve the Chipa de Alforfón warm with a cup of yerba mate tea.
Tips & tricks
For a variation, you can add chopped green onions or jalapeños to the dough for a spicy kick.
Cost
$10