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Cloud bread

by Howard Middleton
Cloud bread

Cloud bread

PT1H

Why not try?

For those of us of a certain age, the idea of cloud bread may bring to mind a classic 1970s TV advert – a young woman ‘flying like a bird’ in a hot air balloon, silently extolling the virtues of a low calorie loaf. This recipe, however, is even more nimbus than Nimble.

It is ‘bread’ in a very fluffy interpretation of the word – more like an ethereal omelette – but it does the job of holding a filling without the support of any flour. Low-carb and naturally gluten-free, its eggy flavour works well with classic pals like bacon, mushrooms and maple syrup (not necessarily all together), and sprinkled with sesame seeds it delicately interprets the role of a burger bun.

Quark provides a low fat option, but almost any creamy cheese would work – Boursin with garlic and herbs produces a particularly heavenly cumulus.

Ingredients

Metric

Imperial

1
Preheat the oven to 160°C/gas mark 3 and line a baking sheet with non-stick baking parchment. Lightly grease by smearing a little oil over it
2
In a large mixing bowl, whisk the egg whites to stiff peaks
3
In a separate bowl, whisk the yolks with the quark (drain off any watery liquid on top) or creamy cheese of choice, vinegar, smoked paprika and pepper until pale and creamy
4
Using a large metal spoon, fold the egg whites into the yolky mixture, taking care not to destroy the fluffy volume of your egg whites
5
Spoon six blobs of mixture onto the baking sheet – roughly the same diameter as a burger. Sprinkle with black sesame seeds if you like
6
Bake for 20 minutes until lightly golden and firm on top
7
Leave to cool slightly on the baking sheet before carefully easing off with a palette knife and transferring to a wire rack
8
When cool, store in an airtight container. I keep this in the fridge, where they’ll keep at least 2 or 3 days
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