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.
Although visually the Omnia results weren’t as ‘pretty’ as results from the conventional oven,
…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.