Delicious Cloud Bread Recipe

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Cloud bread is a delicious home-made bread replacement that is gluten free, virtually carb free and very high in protein. Each serving yields only 1.1 gram of carbs – which is rather impressive. The texture is light and fluffy that practically melts in your mouth. This is a perfect replacement for those on a low carb diet that crave bread. If the fact that cloud bread lacks fiber worries you, then you can add 1 teaspoon of Avocado Seed powder for a boost of antioxidants, fiber and gut healing nutrients.

This recipe calls for Agave nectar, a natural sweetener. Agave nectar is also low in carbs; it’s a diabetic-friendly natural sweetener that doesn’t spike blood sugar levels. Cloud bread can be used the same way you would use ‘normal’ bread. It can be toasted, used as hamburger buns or simply as sandwiches.cloud bread

When they are warm, they are similar in texture to that of cooked meringue. Once they are completely cool, store them in an airtight container and you will notice that the texture has totally changed to something similar to bread. You can add a twist to these bread rounds by including the following in the basic recipe: garlic powder, rosemary and other herbs and spice.

 

INGREDIENTS:

  • 3 large eggs at room temperature (whites and yolks separated)

  • ¼ teaspoon cream of tartar

  • 3 tablespoons smooth cottage cheese/cream cheese, 4 % milk fat, small curds

  • 1 teaspoon sw Agave nectar

INSTRUCTIONS:

  • Preheat oven to 300C Fahrenheit.

  • Take 2 baking sheets and spray them with non-stick spray, set aside.

  • In a medium clean and dry mixing bowl add the egg whites and cream of tartar. With an electric hand mixer (make sure the beaters are dry and clean), mix until fluffy and have stiff peaks. Set aside.

  • In a small mixing bowl, using the same beaters, mix the cottage/cream cheese, egg yolks and the Agave until smooth.

  • Add ⅓ of the egg yolk mixture into the egg whites. Add the mixture on the side and then carefully fold in the yolks with a metal spoon so you don’t deflate the egg whites. Do this 2 more times.

  • Spoon the mixture onto the baking sheets, about 2½ inches in diameter and ¾ inch thick.
  • Bake in the middle of the oven for about 30 minutes or until golden brown, keep an eye on them.

  • Remove from the oven and loosen them slightly with a spatula and allow them to cool for about 10 minutes.
  • Transfer to a cooling rack and allow them to cool completely.

  • Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun. The choice is up to you.

Original recipe adapted from http://culinaryginger.com/

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