With simple ingredients, it makes a suitable option for those sensitive to gluten in traditional breads and lower in carbohydrates. The ingredients seem almost impossible to form into any kind of bread, but amazingly they do and it's a light, soft bread, that can be used for a sandwich, either open faced or ingredients sandwiched between two rounds of the cloud bread. In my experiment I made Blueberry Cloud Bread, but I also made savory muffins, that turned out to be just as light and attractive, for those that have had to give up gluten and high carb muffins in their diet.
The basic recipe has relatively no flavor, it's what you may add to it that will transform it into sweet or savory and after my experiment, I think you have many options to explore.
Savory Cloud Bread
Makes about 4 bread rounds
3 eggs (separated-room temperature)
1/4 tsp Cream of Tartar
2 oz. Cream Cheese (very soft)
2 tsp. Italian seasoning
1 tsp. grated Parmesan
Preheat the oven to 350 degrees.
Beat the room temperature egg whites with Cream of Tarter until stiff peaks form. Set aside. In another bowl, beat the egg yolks, Cream Cheese, and seasoning together until smooth and creamy. Gently fold the egg whites into the egg yolk mixture, to prevent losing the natural airy lightness of the egg whites.
Scoop onto a lightly greased cast iron griddle or cooking sheet, dividing scoops evenly, using a large spoon or ice cream scoop. The scoops can be fairly close together since the mixture does not spread. Bake approximately 30 minutes or until nicely browned. Watch closely the last few minutes, since these can go quickly from brown to burned.
Serving suggestion: Use as bread with dipping sauce, or open faced-sandwiches or ingredients sandwiched between two rounds of bread. Mini pizzas would be a fun change of pace. A savory cloud bread or muffin is great with soup and stew. Basil, Avocado, Tomato and Cheese complements the savory version nicely, with or without a dressing or spread.
Variations: Any seasoning you enjoy, or combination. Garlic Powder, Chia, Garlic Parsley Seasoning, Poultry Seasoning, Nutritional Yeast, Almonds (ground), Sunflower Seeds (ground), Chickpeas (ground).
Blueberry Cloud Bread
Follow the instructions above but use 1 T. Coconut sugar and 1/4 cup Blueberries instead of Italian seasoning.
Add the blueberries and slowly fold into the mixture.
Note: I used Coconut sugar to keep this recipe diet friendly.
Serving Suggestion: Serve the blueberry version with your breakfast eggs instead of toast or high carb muffins. Or for a gluten-free, low carb sweet snack option.
Variations: Other fruit/berry, jam, pudding mix, dry flavored gelatin powder, or Add Apple Pie Spice, or Vanilla, or Cinnamon Sugar, or Pumpkin Spice, or Cocoa or combination of flavors you enjoy. Be sure to mix thoroughly into the cream cheese.
To make Blueberry Cloud Muffins refer to the link:
justfowlingaround.weebly.com/from-the-pantry/blueberry-cloud-muffins
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