Game Changer: It’s Cloud Bread Time!
About a month ago, I finally “got” Pinterest. It was at the same time I decided to completely overhaul my health – no more eating absolute crap that made me feel bloated, gain weight and want to take a six year nap pretty much every day after lunch. I cut out all refined sugar and wheat and started down the sometimes testing path of living… sorta Paleo, save for my continued dedication to cheese (in moderation, of course) and refusal to go nuts on bacon and other fat-filled meats.
In any case, sometimes your girl Jenn misses carbs something bad. Not always – a lot less than I actually thought I would, in fact – but there are times when they came in handy. And so, it was with excitement that I recalled a recipe I’d seen years earlier for something called “cloud bread” – grain-free, sugar-free… well, bread. Of course, when I first saw the recipe I had no cream of tartar in, but once I got a hold of some, I was off.
Let’s start with the ingredients, shall we? This recipe makes 6 cloud breads, for which you’ll need:
- 1/4 teaspoon cream of tartar
- 3 eggs, separated
- 1/2 cup plain, non-fat greek yogurt
- 1 packet stevia or other sweetener of choice (granulated is best)
That’s it! What a nice, short list of ingredients, right? Now, let’s get to the method. I’ll try to break this down as best I can since this was a slightly trial-and-error experience that turned out DELICIOUSLY well. Oh, and pre-heat your oven to 150C/300F.
Step 1: Separate your eggs – the yolks from the whites – in two separate bowls. Simple and straight forward.
Step 2: In the bowl with the yolks, mix in the greek yogurt and sweetener.
Step 3: In the bowl with the whites, add in the cream of tartar. This is where things get slightly exhausting: you’ll need to beat the egg white mixture until it forms stiff peaks. If you’re like me, you’ll be stupid and do this in a plastic bowl (that’s a no-no – always use glass or metal that’s cool) and you’ll be going on for what feels like FOREVER without the stiff peaks forming. Keep in mind if it’s only sorta kinda stiff, this will still work, so don’t get disheartened. However, if you have a stand mixer, you’ll be a total champ on this.
Step 4: Fold the yolk mixture into the whites mixture very gently. Don’t stir too much or beat or whisk or any of that. Just incorporate it and get ready for deliciousness.
Step 5: Spoon the mixture on a greased baking tray in six even amounts. Or, if you’re like me and end up with a really liquidy mixture, don’t get frustrated. If you’ve got a yorkshire pudding/tart tray on hand, you can spoon the mixture in that way to provide form for the unruly mixture.
Step 6: Put your tray of choice into the oven and bake for 40 minutes.
The result? Well, here was mine:
Not bad, eh? Mine taste very slightly eggy because I didn’t get the stiff peaks I should have done, but that in NO WAY detracts from the deliciousness of these. I’ll definitely be making these again.
Besides using them in place of traditional buns for sandwiches, you can also put some jam on these while they’re still warm like a lighter, healthier toast! Oh, and the best part is, they’re 49 calories each! LOVE IT.
Now, go forth into the land of cloud bread and enjoy! And make sure to check back on Wednesday, when I’ll be posting the most BOMB turkey burger recipe, along with some other healthy goodies just in time for July 4th!
