CLOUD BREAD – an experiment
Here I am playing with my food again. This time it’s to find yet another way of providing my Frenchman with his bread fix.
With no oven on our little boat, I rely heavily on my Omnia stove-top and occasionally to a lesser degree our back-of-the boat barbeque.
Curious about all the ‘Cloud Bread’ recipes floating around, I thought I’d give it a try. Could a base of eggs and cream cheese with no flour really produce bread?
CLOUD BREAD
what you will need
3 eggs, separated
1/4 teaspoon cream of tartar
3 Tbsp cream cheese (I used peppery Boursin)
1 tsp honey
dried rosemary
whipping into shape
Line the Omnia rack with a circle of parchment or if using a conventional oven a parchment lined cookie sheet.
Mix 3 yolks, cream cheese and honey together until well blended.
Whisk the whites and cream of tartar until stiff peaks form.
Fold yolk mixture into egg white mixture.
Top with a sprinkling of rosemary.
Bake for 25 minutes in a 300 ° preheated conventional oven or covered in your Omnia on low until golden brown.
Omnia
Clouds in the Omnia
Clouds in the Oven
Although visually the Omnia results weren’t as ‘pretty’ as results from the conventional oven,
Side by side comparison
…they tasted just a good and made the perfect base for tasty little sandwiches.
inspired by Christina at Body Rebooted
- 3 eggs, separated
- ¼ teaspoon cream of tartar
- 3 Tbsp cream cheese (I used peppery Boursin)
- 1 tsp honey
- dried rosemary
- Line the Omnia rack with a circle of parchment or if using a conventional oven a parchment lined cookie sheet.
- Mix 3 yolks, cream cheese and honey together until well blended.
- Whisk the whites and cream of tartar until stiff peaks form.
- Fold yolk mixture into egg white mixture.
- Top with a sprinkling of rosemary.
- Bake for 25 minutes in a 300 ° preheated conventional oven or covered in your Omnia on low until golden brown.
