Cloud bread is soft and fluffy, and almost melts in your mouth. This is a delicious, gluten-free option for breakfast that is both fun to eat and kid-friendly.
Notes
These are best enjoyed fresh, but will keep on the counter in a closed container for a few days.
Ingredients
- 3 eggs, separated
- 3 tbsp cream cheese
- ¼ tsp baking powder or cream of tartar
- Optional: 1 tbsp honey or maple syrup OR for a savory option try salt, garlic, and rosemary sprinkled on top
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- Separate the eggs, being extra careful to keep the yolks out completely.
- In a medium bowl, mix yolks, cream cheese, and honey until smooth.
- Combine egg whites and baking powder (or cream of tartar) and beat on high until they are fluffy and hold their peaks.
- Slowly fold the egg whites into the egg yolk mixture and mix carefully (you don’t want to break the fluffiness of the egg whites too much.
- Do this next step as quickly as possible to avoid melting of the mixture: Spoon the mixture onto a lightly greased baking sheet into 10-12 flat rounds. (If using savory spices, sprinkle those on now.)
- Pop into the oven in middle rack, and bake for 18-22 minutes until golden brown. Watch them carefully at the end so they do not burn.
- Remove from oven, let cool, and enjoy! Take care when removing them from the baking sheet as they may be slightly delicate.
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