This stuff bread is non dairy version prepared from tapioca starch or flour and coconut milk as the main ingredient. Best for gluten intolerant people.
Also can be taken during grain free fasting days. This non dairy version tastes almost the same with more richness of coconut. you can use dairy free cheese if not using during fasting days.
For the filling:
3 medium sized potatoes
¼ cup of chopped kale leaves
½ cup chopped cilantro
1 green deseeded chopped chilli
½ teaspoon powdered black pepper
1 ½ teaspoon salt
1 teaspoon sugar
2 tablespoon of coconut cream
Mash the potatoes, add the spices, kale and cilantro. Heat the milk and add the tapioca starch and stir it till it thickens. Add it to the potatoes mixture. Mix well.
In a small saucepan heat the milk. While the milk and butter are warming, combine the tapioca flour,oil and salt in a bowl. Allow the milk to cool a bit and then add to the tapioca starch. A strangely textured dough should form that will not hold its shape but is also not too wet.Let it sit aside for few minutes. Take equal portion like 2 inch balls and stuff small portions of potato mixture and roll then into oval balls. Place them 1 inch apart on the greased cookie sheets. Brush some milk on the top of the balls and bake for 20 minutes on 375F.