Breakfast. Who doesn’t love breakfast’ Now, I am not talking about needing it. I totally have my phases – swinging from not being able to live without my breakfast to not wanting to eat at all before lunch (and living on coffee and hot lemon water before). Since a few weeks now, though, I literally need breakfast again to function. It seems that every time the summer ends and the colder, darker days near, I need my vitamins and protein right after waking up. I usually have a chia-pudding during the week. It’s easy, its prepared and done for me to indulge in when waking up and the preparation the night before takes no more than 5 minutes. I usually add some frozen raspberries into it and flavor it either with cinnamon, vanilla or some cacao. I then quickly cut up another fresh fruit in the morning and am ready to eat – or take my breakfast to the office.
Then come the days where I really want to sit down – enjoy every bite, and probably, just enjoy life. These days usually come around on the weekend; Sundays to be precise. I have now made it my little Sunday ritual to sit down and enjoy every bite or spoon of whatever my breakfast is made up of. Lately I have been making cloud breads and eating them with a mix of fresh avocado spreading, home-made jam (such as this pumpkin-apple-cinnamon one), or simple cream cheese (lactose free) topped with some berries. Seriously, there is probably no combination that does not work with these fluffy little pieces. I might try Nutella next! I haven’t had Nutella in f o r e v e r – and now that I am writing about it, I really am craving it. Damnit!
What I was getting at: the cloud bread. It’s so simple. I know I say the same thing every time, but it really is. It needs 5 ingredients, 10 minutes to prepare, 15 minutes to bake and a split-second to love them.
What you need
3 tablespoons of cream cheese (lactose free, if needed)
1 tablespoon of agave syrup (or honey, if you like)
a hint of cinnamon (around ½ – 1 teaspoon)
½ teaspoon baking powder (gluten free, if needed)
What to do
1) Pre-heat the oven to 150°C
2) Separate the egg whites from the yellow and place them in two different bowls
3) Add the cream cheese, cinnamon, baking powder, and agave syrup to the egg yellow and mix it well
4) Now whip up the egg-white until stiff
5)Once the egg-white is ready, add it to the egg-yellow mixture and carefully mix everything together
6) Using the mixed dough, you want to make around fist-sized circles on the baking sheet (usually 3 tablespoons). Make sure to leave some space between the different “circles” as they will spread a little bit in the oven. The mixture should allow you to make 6-7 cloud-breads – but depending on the size, you might up with more or less.
7) Place the dough into the oven and bake for around 15 minutes – keep an eye on them; they should become fluffy and turn into a golden, slightly brown color.
8) Once done, you can take them out and let them cool off for a couple of minutes
The best part, and one that I really can’t get over yet, is that it is really quite healthy – compared to real “bread”. Not being able to eat gluten I try to stay away from all breads. I know there are several gluten-free breads out there, and there are super many recipes (which I actually want to try out). But because I do need to watch my figure a little bit – to not explode – I do try to keep the empty carb-intake low. I admit it. So this “cloud” bread is perfect. It simply has no carbs and, instead fuels the body with tons of proteins already in the morning. Alright, the Nutella probably won’t be the healthiest option if I try – yet, it could be worse! I am also thinking on making my own chocolate-spread. I always prefer having home-made options. They are usually healthier, surely have no additives that are unknown and often test so much better than the supermarket product. Now, I wish you all a yummy-cloud-breakfast and let me know what you think of it!