Cloud bread

Ingredients

• 3 large eggs, separated
• 60 g ricotta
• 60 g cottage cheese, blended or mashed smooth
• 12 g almond meal
• 3 g psyllium husk
• 1/8 tsp cream of tartar
• 1/4 tsp baking powder
• Pinch of salt

Method

1. Preheat oven to 150°C fan or 170°C conventional. Line a flat baking tray with baking paper.
2. Blend or mash the cottage cheese until mostly smooth. Lumpy cottage cheese will make the texture a bit weird. Not disastrous, just "homemade in a suspicious way".
3. In one bowl, mix the egg yolks, ricotta, cottage cheese, almond meal, psyllium husk, baking powder and salt.
4. Let that mixture sit for 5 minutes so the psyllium can start absorbing moisture.
5. In a separate clean bowl, beat the egg whites with the cream of tartar until you get stiff peaks.
6. Add a spoonful of whipped egg whites into the cheese/yolk mixture and gently stir to loosen it.
7. Carefully fold the rest of the egg whites through. Go gently. You want to keep as much air as possible.
8. Spoon into rounds on the tray, or spread into a shallow slab about 1.5 to 2 cm thick.
9. Bake for 22 to 28 minutes, or until golden, set and no longer wet in the centre.
10. Let cool on the tray for 10 minutes before moving. It will firm up as it cools.

Zoe's note: Definitely let it cool as it wants to fall apart right out of the oven and needs time to 'set'. But it held together well enough to make a steak sandwich!! Makes 6 square slices.