You Pinspire Me
In keeping with the wheat-free trend for my little man, I finally got around to trying this Cloud ‘Bread’ recipe, found here. My little H loves his bread, and breakfast has been a hardship since he’s had to give up toast.
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| Fluffy meringues waiting to be baked. |
This recipe is extremely easy to whip up – so long as you don’t have great difficulty separating egg yolks and whites. There are only 4 ingredients in this recipe: Eggs, cottage or cream cheese, cream of tartar, and sweetener. Could it get any easier? I replaced the artificial sweetener called for in the recipe with honey.
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| Watch your oven time – 20 min was great for me! |
This ‘bread’ does not look like, taste like, or act like normal bread, but it works really well as a serving base for things like PB&J, cheese, or 2 could even be used as a hamburger bun! As you would expect with a meringue anything, they are a wee bit sticky – but they’re not sweet, and they have just a hint of an egg-y taste. My little H loved having ‘bread’ for lunch yesterday, and last night he had two as mini pizzas and gobbled them right down!
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| Packed and ready for the fridge! |
The Verdict: Based on the simplicity of the recipe and the fact that this ‘bread’ can be used in so many ways as a bread replacement, I’ll definitely be making this recipe at least once a week for our house.
Jenn vanOosten
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do you think I could use ricotta cheese for this?
I think that would work really well, Misty! I’m really not sure what it’s purpose is in the recipe, but I would say that if cottage cheese would work, ricotta cheese definitely would. Let me know if you try it!