Cumin Seed Cloud Bread

Cloud bread

As my lovely other half was recently diagnosed as Type 1 diabetic this year. Quite quickly our usual cooking endeavours in low carb and gluten-free for fitness reasons took a more serious turn. This was followed by lots of experimenting in the kitchen, looking into ways to replace daily things like rice, pasta and bread. We still eat those of course, but we’re saving those blood sugar spikes for special occasions.

So here is my take on “Cloud Bread” which has been doing the rounds on fitness and health websites. First of all, as a disclaimer, this is not bread, this is not like delicious chewy floury bread. However, texture wise, it’s a bit eating the tops off soufflés! Out of the oven they a light and fluffy.  They flatten down slightly overnight should you want to take them into a packed lunch, but they still maintain being light and delicious. The original recipe asks for cream cheese, honey or stevia. I have none of those in this version. Only greek yogurt. And as I was making these for a super delicious home cooked vegetarian Indian meal, it seemed fitting to make it savoury.

Makes 6.

Cumin Seed Cloud Bread:
3 eggs
3 tbsp greek yogurt
1/2 tsp cream of tartar
2 tbsp cumin seeds
small pinch of sea salt

Preheat oven to 150°C (300°F). Prep a flat baking tray with silicon mats sprayed with non-stick baking spray. Or prep some grease proof paper.

In a heavy bottomed pan, take 1 tbsp of cumin seeds and dry roast until fragrant. Set aside.

Separate your eggs. Put the egg yolks into a small bowl and whisk together with the yogurt, salt and dry roasted cumin seeds. Put your egg white into a stand mixer (or use a hand mixer) add the cream of tartar and whisk until they form stiff peaks.

With a rubber spatula slowly fold in the egg yolk mixture, careful to keep as much air as possible. Once just mixed, gently fold out six cloud shapes on the baking tray, and sprinkle with the remaining cumin seeds. Bake for 30 minutes until golden brown, turn your clouds in the oven if need be for uniform colour.

cloud bread prep

Gluten Free Banana Bread

Gluten Free Banana Bread

Success! After about two failed loafs I have now cracked a gluten-free recipe for some tasty banana bread. I’ve been experimenting with my own mixture of cornmeal, rice flour and almond flour but the results were too firm and too dry. So I caved and bought some Dove Farm white flour and tweaked my recipe accordingly. I’ve definitely just eaten a slice and it’s really yummy! So I can finally post it up.

To make things even better, in my supreme efficiency (or let’s be honest: laziness) it’s all just 1 pot and so fast to knock up! So if you have a stand mixer, don’t even bother mashing the bananas, if you’ve only got a hand-held one, maybe mash them up a bit with a fork.

Gluten Free Banana Bread:
2 cups gluten-free plain flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 tsp vanilla essence
1/2 a block of butter softened (125 g)
3/4 cup light soft brown sugar (150 g)
2 eggs
6 ripe bananas (one set aside for decorating)
3 tbsp soft dark sugar
1-2 tbsp hot water

Oven onto 170°C. In your mixing bowl put the flour, baking soda, cinnamon and salt in. Stir these dry ingredients up a bit. Then add the vanilla essence, butter, light brown sugar, eggs and 5 bananas (remember to set one of the 6 aside).

Now turn the mixer on low to medium speed and prep your bread pan.

Butter the pan thoroughly and place a greaseproof sheet at the bottom. The mixing should be done now so pour in your batter. Slice lengthways your banana for decorating and place on top.

In a small bowl mix the 2 tbsp of dark soft sugar with just enough hot water to dissolve it all. With a pastry brush, carefully  wash the top of the raw batter mixture and banana with 2/3 of the sugar mix. While this bakes it should turn into a crunchy caramel topping.

Bake for 60-65 mins, or until a skewer comes out clean. In the final 5 minutes use the remaining sugar wash. Leave the banana bread in the pan for another 10-15 minutes before removing and it should come out really easily after you go round the edges with a knife.

I couldn’t help but try a still warm piece straight away! Honestly, fastest bake to blog post ever.

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