Light Cloud Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Three large eggs, yolks and whites separated
02 -
Half a cup of smooth blended cottage cheese
03 -
One-fourth teaspoon cream of tartar
04 -
Half a teaspoon of salt
→ Optional Ingredients
05 -
One teaspoon of honey or a pinch of sweetener (optional, for added sweetness)
06 -
One tablespoon of arrowroot powder or cornstarch (optional, for extra structure)
# Let's Cook:
01 -
Heat up your oven to 300°F (150°C) and line a baking sheet with parchment paper. Split up your eggs carefully into two different bowls—yolks in one, whites in the other.
02 -
Toss the cream of tartar into the egg whites. Use an electric mixer on high speed to whip them until you see stiff peaks.
03 -
Take the bowl with the yolks and stir in the smooth cottage cheese, a pinch of salt, the optional cornstarch (if you're using it), and honey or sweetener (if you're adding that). Stir it all together until it's totally smooth.
04 -
Add the whipped whites into the yolk mixture a little at a time, in three batches. Use a spatula to gently fold it in each time, keeping as much air in the mix as possible for airy bread.
05 -
Scoop the mixture onto the lined baking sheet, making 6-8 smaller mounds or larger shapes as you prefer. Flatten them slightly with the back of your spoon so they bake evenly.
06 -
Pop the baking sheet into your preheated oven and let your cloud bread cook for about 25-30 minutes, or until it looks golden and has set.
07 -
Take the cloud bread out and let it cool down straight on the baking sheet before you dig in.
# Tips:
01 -
Store it in the fridge for up to two days
02 -
Pop it in the microwave for a few seconds to warm it up