It’s been ten years since I ate a slice of bread. I can remember it now… Frenchay Hospital Children’s Ward, the constant streams of not-particularly-hot-but-still-somehow-perfectly-crunchy-to-the-right-amount white toast. Always well buttered too. I’m not sure how nurses have that skill but perhaps ‘Excellence in Toast Buttering’ is a module in nursing school?

But then I became ill-er. And my stomach worked less. And I could no longer have those faultless triangles of cardboard-y goodness.

I now eat a gluten-free, low carb version of the FODMAP Diet. It’s a mouthful to say, even harder to explain but at least it means that my recipes work for the majority of people- because if I can eat it, there’s a high chance you will also be able to!

Unfortunately that doesn’t leave a lot of space in my eating for bread. Ah bread, how I loved you… Ahem. An ode to bread this is not. Oh no, this is an ode to something so much better than bread! This is an ode to the wonder that is (drum roll please)… Cloud Bread! Better than bread because it doesn’t attack my body and just as tasty. It’s also referred to as Oopsie Rolls and it’s the perfect low-carb thing to eat when you feel a hankering for a sandwich.

 

Truthfully, I always make these with the intention of batch cooking enough for a week and gorging on sandwiches but they’re so darn tasty they never make it past the first 24 hours. Finally something I can mop up sauce with! As you can imagine, I eat a lot of saucy things within those 24 hours.

Recipe

 

4 large eggs, separated
½ tsp cream of tartar
55g cream cheese (I use a lactose free brand)
½ tsp sea salt

Optional Extras: 1 tsp herbs of your choice, ¼ tsp garlic powder.

• Heat the oven to 150C/300F.
• Line two baking sheets with parchment paper.
• Separate the egg whites and egg yolks placing in two different bowls.
• Add cream cheese to the egg yolks, beat with an electric whisk or stand mixer until fully blended. Beat in the salt and herbs with garlic if you are using them.
  Remember to thoroughly clean your whisk before using it in the egg whites!
• Whip the egg whites. Add the cream of tartar and beat on high until firm peaks form.
• Gently fold the firm meringue into the yolk mixture. Try not to deflate the meringue as we need a foamy, firm texture.
• Spoon onto the baking sheets in ¼ cup portions. Try to create even 4 inch circles and make sure to leave space around each circle.
• Bake for up to 30 minutes until golden on the outside and firm.
• Cool on the baking sheets for several minutes before removing.

Notes

The cloud breads can be stored in an airtight container in the fridge for several days… if you can resist for that long!

I buy the Dr Oetkr cream of tartar sachets and they’re a revelation! Each one is a teaspoonful so they’re great for following a recipe when you have the ‘can’t be arsed, why isn’t baking like cooking so I can just chuck it in and see?’ genes. I point no fingers.

This recipe is very adaptive and can be changed to suit your palate. If you prefer a hefty garlic kick then go for it and add a little more powder to the mixture. I’ve found through my Low FODMAP diet that eating garlic is NOT a good idea for me (no matter how much I might like it!) so I tend to avoid. The breads work well with an Italianate mixture of dried herbs and I find the flavor a little reminiscent of pizza, which is very exciting. I’m easily pleased. I love these breads. I hope you do too!

This breakfast cake is great for those of you who are gluten-free, dairy-free, low carb, paleo, keto … or just, like me, obsessed with cake!

As you’ll be aware, if you read my How To Stop Nausea post, I struggle most mornings with feeling horrifically sick. That’s ‘sick’ in the English way- not the American term for having the flu! It’s a lot better now than it was even a few years ago, when I had to have a 100% ketogenic diet or risk vomiting at every meal. That means low or no carbs and high fats. Very high fats. My nails and skin have never looked so darn good I can tell you that for nothing!

I’ve moved past the keto diet- thank god. Variety at last!- through the low carb and now to a low carb version of the Low FODMAP diet which really does seem to be making all the difference to my life. It’s wonderful, especially for those with IBS and even some energy conditions, so I can’t recommend it enough if you’re struggling with stomach complaints. You can find out more about it here:

One difficulty was having food I could easily create and eat in a hurry, especially at breakfast time when I need to eat very early in order to take my meds… or else become a raging She Hulk who roars about her pain (read: sulks in the corner and maybe gets a bit weepy. I’m not really a yeller, I just like to pretend I’m a superhero). When toast and a bowl of cereal are out of the question and you need something to quickly shovel in your mouth, well… a microwave becomes your best friend.

This cake recipe works brilliantly because it’s easy to put together, fast to cook, calms an upset, hungry belly and is just generally delicious! I’ve added some substitution suggestions to the notes at the end in case anything I’ve listed doesn’t agree with you.

Recipe

 

2 eggs
¼ tsp baking powder
3 tbsp unsweetened applesauce
2 tbsp granulated sweetener
3 tbsp coconut flour

Optional extras: sprinkle of cinnamon, drop vanilla essence.

Mix all ingredients together in a microwaveable bowl.
Microwave for 5 minutes (900W- 20 sec longer for lower power), check the centre is firm. If not, microwave for 30 seconds at a time until centre is cooked.
Done!

Serve with soya yogurt and frozen berries.

Notes

Coconut flour is not like other flours- it is extremely absorbent and cannot be substituted 1:1 for other flours. If you want to switch the coconut flour to either a normal or gluten free flour then I suggest you add a little more. Almond flour will also work well.

I use Splenda or supermarket own brand versions (that’s sucralose) as my sweetener of choice but if you find another works better for you then go for it. Use the same quantity when swapping directly to granulated cane sugar but you’ll want to use a little less for liquid sweeteners. If you’re using pre-sweetened applesauce then you can always cut out adding a sweetener entirely.

Can’t get your hands on applesauce or just hate the taste? Then try pureed pumpkin! Trust me, it’s delicious.

Watch me cooking the recipe in this video!