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 Sensitive’ & Buttermilk Free: Spicy Tomato Cornbread

cornbread

I was really struggling with the title for this post. But essentially this is a gluten sensitive bread baked with cornmeal and spelt flour, it’s at this point that I should add that if you’re a celiac or very sensitive to gluten you should probably replace this with a gluten-free flour of your desire (rice flour works well). Anyway, I’ve always loved cornbread, but maybe because I’m a bit greedy, I have always preferred the loaded variety. So within the bread you’ll find kernels or corn, bits of chilli, oven dried tomatoes and waves of cumin. This is also a buttermilk free recipe and I’ve substituted it with almond milk, mostly because buttermilk is just so damn hard to find (read: it wasn’t in any of my local shops with in a 100 metre walking radius to my flat)…and I really just wanted to eat warmed slices of this bread with butter and Vegemite dammit! Would also work quite well with plain yogurt instead of the almond milk if you want it to be richer.

It’s a fast bread to make (bonus) and bakes in a large 9 inch bread tin, but I split it into 2 tins just in case it rose too much.

Spicy Tomato Cornbread:
2 cups cornmeal
3/4 cups spelt or gluten free flour
3 tsp baking powder
1 tsp salt
1 tbsp sugar
1 tbsp honey
1.5 cups almond milk
2 large eggs
70 g butter - melted
handful cherry tomatoes
1 tbsp cumin seeds
1 tbsp paprika
1 small red onion - diced
3-5 birds eye chillies - diced
1 cup corn kernels

First get the oven to 200 °C and prep your baking tins with butter and line the bottom with baking parchment. Quarter the cherry tomatoes and place them on a lined baking tray, evenly space each of the quarters out. Liberally sprinkle with the cumin seeds and paprika with a pinch of salt and cracked black pepper to season. Place the tomatoes in the oven and wait for them to cook down, maybe 20 minutes. While that’s cooking, melt the butter and set aside. Get the cornmeal, flour, teaspoon of salt, baking powder, sugar into a stand mixer (or mix by hand if you’d like, you must have strong arms) on medium speed until well combined. In a separate jug, mix the eggs, butter, almond milk and honey. Poor this mixture in with the dry ingredients slowly until incorporated. Remove the bowl from the mixer and use a spatula to fold in the tomatoes and all the spices (slide everything off that baking sheet), then add the onion, chilli and corn until everything is gently but evenly dispersed.

Put the mixture into you prepped baking tins and bake for at least 40 minutes. But keep checking with a skewer to see if your bread’s done. It should be golden brown on the top and the skewer should come out clean. Turn out of tins and cool.

I couldn’t resist eating a couple of slices of this hot out of the oven with some butter and said Vegemite. It was a craving that just had to be done. Also had some with Marmite. Just as good. Later in the evening I had this with chicken stew…you know it’s just so damn tasty…

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