Oopsies Bread Substitute Recipe 465

CLOUD BREAD THAT'S NOT EGGY (NO CREAM OF TARTAR)

Steps:

• Pre-heat the oven to 300F and line a 13x9 sheet pan with parchment paper (not wax paper) or a silicone baking mat.
• Seperate the egg whites from the egg yolks. Place 2 of the yolks in a medium sized mixing bowl with 2 ounces of softened cream cheese, and the 3 egg whites in a different medium sized mixing bowl. The remaining egg yolk can be saved for a different recipe.
• Dust 1/8 teaspoon of baking powder on top of the egg whites. Using a hand mixer or a stand mixer, beat the egg whites until they form stiff peaks.
• Next, the egg yolks and softened cream cheese need to be beaten with the hand mixer until there are no lumps.
• Now we can take 1/3 of the egg whites and fold them into the egg yolk mixture. Once all folded in, add in another 1/3 of the egg whites and fold those in. Finish with the remaining egg whites.
• I like to fold until all of the egg white is incorporated. Egg white not incorporated will just crumble when handled after they are baked.
• Scoop the mixture into 6 rounds on the 13 x 9 baking sheet.
• Bake in a 300F oven for about 25 minutes.
• Remove from the oven when golden and let cool. See notes for freezing.

OOPSIE BREAD

Steps:

• Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
• Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
• Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
• Gently fold the egg whites into the egg yolk mix - try to keep the air in the egg whites.
• Put 6 large or 8 smaller oopsies on a baking tray.
• Bake in the middle of the oven at 150° C (300° F) for about 25 minutes - until they turn golden.
• You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds. One big Oopsie can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Enjoy.

OOPSIES - BREAD SUBSTITUTE RECIPE - (4.6/5)

Steps:

• Separate the eggs, with the egg whites in one bowl and the egg yolks in another. Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving. Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like). Gently fold the egg whites into the egg yolk mix - try to keep the air in the egg whites. Put 6 large or 8 smaller oopsies on a baking tray. Bake in the middle of the oven at 300° F for about 25 minutes - until they turn golden.