Fluffy Cloud Bread

Even though there is a wide array of gluten free bread available on the market today, sometimes I still need a break. Growing up, my mom would come up with all sorts of things for breakfast, lunch and dinner that were bread free, just to give us an alternative from time to time. I therefore never got used to bread on the table at every meal and I still see it as quite a luxury!

When I’m in the mood for something a little different, and something lighter than gluten free bread, which can often be quite heavy, I turn to my trusty fluffy cloud bread. This alternative is made from eggs and cream cheese and yet still comes out of the oven resembling bread! It makes a delicious sandwich, or accompaniment to any meal. For years I hand whisked the eggs and I am delighted to say that a brand new electric whisk has just changed my life! Let me know what y’all think!

Fluffy Cloud Bread
(Makes between 12 and 15 portions)

Ingredients

4 x Eggs (separated)
65g Full Fat Cream Cheese (I use Philadelphia)
½ x Teaspoon Gluten Free Baking Powder
½ x Teaspoon Cream of Tartar
½ x Teaspoon Freshly Ground Black Pepper
½ x Teaspoon Sesame Seeds
¼ x Teaspoon Sea Salt

Method

  1. Preheat oven to 150 degrees and line two baking trays with parchment paper.
  2. Whisk egg whites until they form stiff peaks. No liquid from the white should remain in the bowl and all the mixture should be foam that doesn’t slide across the bowl (this may take up to ten minutes).
  3. In a separate bowl, beat the yolks, cream cheese and rest of the ingredients until smooth.
  4. Spoonful by spoonful, fold the yolk mixture into the whites. Word of warning: take your time here. The quicker you go, the more likely the whites will fall flat and turn to liquid again, which is not the appropriate consistency for fluffy cloud bread.
  5. When all the mixture is combined, spoon the mixture on to the baking trays using a tablespoon. Allow at least 6cm between each cloud bread as they do spread in the oven.
  6. Bake for 15-20 minutes or until golden brown. Leave to cool for up to 15 minutes before serving in sandwich form with an array of fillings or on their own as a snack.

Massachusetts Chocolate Chip and Cranberry Cookies

Baking cookies is something I will always associate with my time in Massachusetts when I was little. I would visit my Nana – who still practised law well into her 90s – for the summer months. I accompanied her to the office most days armed with toys and activity books, apart from when she had to appear in court. It was then that she would leave me with her dearest friend for a few hours who was always baking something delicious, even in the 90 degree summer heat (that’s a whopping 32 degrees in European terms). She taught me many valuable lessons including: 1) no brownie is complete without the addition of nuts and 2) blueberry pies made with blueberries from any state outside of New England will never be as sweet.

I love a chocolate chip cookie as much as the next person but I have found that the addition of cranberries – in true New England style – adds an extra special dimension. There’s something about the sweetness that comes out in dark chocolate after baking that goes so well with the tart nature of the cranberries. I hope that you cookie lovers out there enjoy trying this simple and foolproof recipe and that, time permitting, you will share your top baking memory with me.

Massachusetts Chocolate Chip and Cranberry Cookies
(Makes 20 Small Cookies)

Ingredients

1 ¼ x Cups Gluten Free Flour
½ x Teaspoon Gluten Free Baking Powder
½ x Teaspoon Gluten Free Bicarbonate of Soda
1 x Cup Dairy Free Dark Chocolate Chips
½ x Cup Dried Cranberries
¾ x Cup Light Brown Muscovado Sugar
1 x Large Egg
8 x Tablespoons Vegetable Oil
2 x Tablespoons Water
½ x Teaspoon Vanilla Extract

Method

  1. Preheat the oven to 175 degrees and line two baking trays with parchment paper.
  2. Mix all dry ingredients except the chocolate chips and cranberries in a medium sized bowl and set aside.
  3. Mix the oil, sugar, water and vanilla extract together in a large bowl.
  4. Beat the egg separately and add to the liquid.
  5. Gradually add the dry mix to the liquid, stirring in small amounts at a time. Mix until smooth.
  6. Add the chocolate chips and cranberries until equally dispersed in the mixture.
  7. Form cookies out of 1 tablespoon of dough on the baking trays, giving them enough space (the cookies grow in size in the oven!).
  8. Bake for 12-15 minutes or until lightly golden brown on the top.
  9. Leave to cool on a cooling rack for 30 minutes before eating. The cookies will remain soft and chewy!

Cookie Dough by Whole Creations

Where From? Whole Creations
Available at Morrisons

Cookies are the ideal accompaniment for my daily 4pm cup of tea. Given that there are so many gluten free varieties available in various supermarkets nowadays, I sometimes panic over the choice. The wonderful team at Whole Creations however have the answer to all of my cookie-choosing problems with their new chilled and ready to bake cookie dough. This roll of goodness makes perfectly soft, home-style cookies in less 20 minutes (including prep time) and is even better when chocolate chips are added! This cookie dough isn’t available everywhere (and is temporarily unavailable online), but head to a decent-sized Morrisons and it should be waiting for you in the chilled, free-from section.