Savoy Cloud Bread Ver.1

Savoy Cloud Bread Ver.1

One of most frequently asked questions from my friends and family is about my diet: “What kinds of things do you eat, Ran?” “Can I have some of your recipes?

I need to write about my diet soon, but when I do, there will be a lot of information to share. As you can imagine, it is not quite simple. For myself, I combine many protocols, as I believe that every individual has different body and health conditions. In my opinion, we can not just apply a recommended diet or protocols without tweaking them. You want to make adjustments, so that the diet will compliment and nourish your body and spirit. It is like ordering a custom-made cloth that fits you perfectly.

The base of my diet is a strict Gluten-free and Ketogenic diet. Many people think that these diets are not for them, because they do not have celiac disease, or not fighting Cancer. Hold on! You’re missing something really fantastic that is great for your health. I believe that these are great diet options for anyone who wants to improve everyday health and energy, even if they do not have any ongoing health issues.

When you find my recipes, please know that they are excellent for anyone, not only for people who deal with certain health issues such as Cancer. I consider my recipes as yummy receipes for everyone, not as recipes for Cancer diet.You can just add them into your current diet (Just doubel cehck your allergic restrictions!)

If you are on Instagram and Facebook, please follow me. I often post many things from my kitchen!

All right.

Here is my first recipe post, my version of the Cloud bread. Cloud bread is a very popular low carb bread recipe. There are many variations that range from sweet to savory in flavor. I recommend to Google and find more variations!


Savoy Cloud Bread for Breakfast


I found this recipe more than a year ago when I started ketogenic diet in 2016, but I’d not given a try as it looked too advanced and technically complicated. I’m not sure why I waited this so long, because it is actually very simple and easy. You just need to follow certain tips carefully.

This Cloud Bread is so soft, airy, and fluffy, I love the texture when I put it in mouth… My daughter also loves it. She just grabs it and eats it as it is whenever she finds that I am baking this yummy bread. And remember, this bread is super low carb, gluten free and has a great balance of protein and fat in my opinion.

Enjoy


Ran Oehl



What you need - Ingredients

  • 3 Eggs (separated)
  • 3 Tablespoons Cream cheese (I use this brand)
  • ¼ teaspoon Cream of tartar
  • ⅛ teaspoon Baking powder
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Fresh rosemary
  • ⅛ teaspoon Sea salt (I use Pink himalayan salt)


What you need - kitchen tools



Directions

  1. Preheat the oven to 300 degrees F.
  2. Place parchment paper on baking sheets or silicon baking sheet, which I like.
  3. Separate the egg whites and egg yolks.
  4. Add the cream of tartar and baking powder in the egg white.
  5. Whip the whites with a whip attachment. and beat on high until the froth turns into really firm meringue peaks. (See the photo)
  6. Add the cream cheese in egg yolks and mix until the mixture is completely smooth. (The brand of cream cheese I use is pretty soft. So I can just mix with egg yolks. But if your is firmer, I recommend to beat it on high and soften before mixing with egg.)
  7. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. I start adding 1/4 each time.
  8. Use measuring cup or similar utensil to place the mixture onto the baking sheet. About 1/4~1/3 cup per portions. Make sure to keep some space between. If you like a prettier outcome, make the surface smoother. You can just use spoon or spatula.
  9. Bake 18~20 minutes, or you may need shorter or longer depending on your oven! (You will need to find the best with playing your oven ). I like the bread being light golden, and it should be firm texture outside. Take the baking sheet out from the oven and keep on the baking sheet about 10~20 minute or you could cool them completely on baking sheet.
Step 5 : Really firmmeringue texture
Cream cheese and egg yolks
2.5~3 inches in diameter
Baked in golden brown!

Options

  • Italian seasoning or another dry herbs instead of Rosemary
  • Sour cream or coconut cream instead of Cream cheese (I have never tried this yet. I will post updated version if I ever do)
  • Remove Garlic powder and Rosemary, then add coconut sugar or honey if you want to make sweet one and no restriction with carbs
Left with Egg crepe and Avocado mash, Right with Egg spread and smoked salmon


Serving idea 1 (left)
One the bottom, one of my favorite companion for my bread, Lydia's Herbs Vegan Butter, and simple egg crepe, mashed avocado seasoned with salt and pepper and homemade broccoli sprouts

Serving idea 2 (right)
Sliced avocado, Ran's egg Keto egg spread, smoked salmon (make sure to buy one which has a minimum use of sugar for Ketogenic/Low carb and ideally Alaskan wild salmon) and homemade broccoli sprouts



Tips

  • This bread can be stored in an airtight container in the refrigerator for several days. But if you pile them, they tend to stick each other a bit… I put parchment paper between.
  • If you eat next day, put in the oven toaster to lightly toast. You can have a crispy texture. (It goes pretty quick, don't toast it too long.)

5


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English is not my first language.

Though I do feel more comfortable with it than Japanese to express my emotions, I must admit that my English writing skill is not over the top. You will find that my grammar is not perfect. But I write my blog with my heart. I hope that you can feel it regardless my writing skill. 

Broken links

I have transferred blog system to my own software in August 2017. All posts prior to this transfer is in Japanese and some entries might be in private views only. Also, there could be broken links in these old articles, which was caused by system transfer as well. We are manually fixing these one by one. We are sorry for any inconveniences.


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