Right.. I managed to sort out the technique with the low carb bread I posted the other day AND I tweaked it so it can now be nut free and grain free 😄 Yay me, Joe can take a real roll to school tomorrow for lunch.
These smell incredible as they’re baking, taste amazing when finished and are light and fluffy. Almost like real bread - but not quite.
As I mentioned it is a low carb bread so it’s 73% fat, 15% protein and 12% carbs. Please keep in mind your own lifestyle diet when considering this loaf.
6 eggs, separated
1/2 tsp cream of tartar
112g cream cheese, softened
80g butter, softened
1/4 cup milk (almond, ordinary or coconut) I used ordinary
2 tsp Apple Cider Vinegar
1/2 cup almond meal. I substituted with 1/2 cup ground sunflower seeds for these rolls, but have tried this recipe with both. Works fine.
3/4 cup golden flax meal
1/4 cup coconut flour
1 tsp onion powder
1 tsp baking powder
1 tsp baking soda
1/8 tsp Natvia
How to do it..
Whisk the egg whites together with the cream of tartar until very stiff.. The stiffer the better *sigh*. Leave to one side.
Mix together the yolks, cream cheese, butter, milk and Apple cider vinegar until smooth. I used my Bamix hand mixer and have it a good going over. It was pale and a bit fluffy when I finished.
Thoroughly mix together the dry ingredients. Add the dry ingredients to the yolk mix and combine well.
Add half of the egg whites to the mixture and incorporate thoroughly. It should resemble a very thick pancake batter at this stage. Fold through the remaining egg whites. Either mould into bun shapes with your hands (I made 10) or spoon batter into a medium loaf tin. Bake for 45 minutes at about 180 degrees until golden on top (rolls don’t take as long - 30 minutes).
Store it in the fridge.
I quite enjoy this bread as I love the taste and texture of golden flax meal. Now to see if Joe eats his ‘sandwich’ for lunch tomorrow.