I follow the paleo approach to eating which involves cutting out grains. For me this means I only eat bread as an occasional treat. But the problem is, I love bread. Bun-less burgers wrapped in lettuce just don't cut it! Which is why I was excited when I first saw this recipe. I was also very skeptical. Bread made out of eggs and yogurt - how could that ever work?
But cloud bread is a real winner! Its a high protein, low carb and grain free substitute for bread, muffins and burger buns. It doesn't taste eggy, holds together well and doesn't crumble apart when you hold it.
And this recipe is perfect for anyone with backyard chickens:
Servings: 6 pieces
1/4 teaspoon cream of tartar (can be replaced with lemon or apple cider vinegar)
3 tablespoons of either cottage cheese, cream cheese or yogurt (I use coconut yoghurt to make them diary free)
1. Preheat your oven to 300°F/150°C
2. Seperate the egg whites and egg yolks. Do this carefully and make sure there is no yolk in your whites
3. Add the cream of tartar to the egg whites
4. Beat the egg whites until they are fluffy with stiff peaks.
5. Add the cottage cheese/ cream cheese / yogurt to the egg yolks and stir it through
6. Fold the combined egg yolks into the egg whites.
7. Put some baking paper on a tray and spray with a bit of oil
8. Scoop the mixture onto the tray. Aim for muffin sized circles, about 1/2 inch thick.
9. Bake for 15-30 minutes, or until they are golden brown.
10. Remove from the tray and leave to cool
There are 2 ways you can eat them:
1. Warm: You can eat them straight away while still warm. They will be fluffy, a bit crisp and more crumbly.
2. Cold: If you want your cloud bread to be softer, with a more chewy texture, then you can put them in the fridge and eat them the next day. I think this them a bit more like bread.