Wednesday, April 17, 2013
No carb bread
I made this Sunday. It looks like naan, tastes kind of like a pancake. If you've ever had a Dutch baby, you know what I mean. Of course, the kids proceeded to defeat the purpose by putting powdered sugar on their pieces. :). Still it's something to use for me. It won't replace a fresh baguette, but it is what it is!
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Hi John,
ReplyDeleteJust checking out your new blog, and I was wondering if you have the recipe for this no-carb bread? It looks pretty delicious to me, I love naan, but Ole and I are trying to go gluten-free, so when I saw this blog post I was intrigued....
Callie! So good to hear from you! I can give you the recipe for sure. It's no French bread or anything like that, and as far as naan goes, it's more of a look-a-like, but it's something that I can put butter on or wrap stuff in that's not carbs...
DeleteOopsies
6–8 depending on size.
3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ tablespoon fiberhusk / psyllium seed husks (can be excluded)
½ teaspoon baking powder (can be excluded)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds. One big Oopsie can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Enjoy.