Bobby Parrish Recipe Cloud Bread Food

LOW CARB KETO BREAD

Steps:

• Preheat oven to 350F and make sure the oven rack is set in the middle of the oven.
• Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy.
• While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one.
• Turn the machine off and add the salt, lemon zest, baking soda, and lemon juice right on top of the baking soda to activate it. Turn the machine on and process for another 15 seconds.
• Turn the machine off and add the softened coconut butter process until smooth and creamy.
• Turn the machine off and add the baking powder and process for 15-20 seconds. Adding the baking powder will ensure that the bread doesn't turn greenish in color. It's important to mix it at the end (not when you're adding the baking soda and lemon juice, as that will change the texture of your bread).
• Line the inside of a non-stick 10 x 4.5 inch bread or meatloaf tin with parchment paper, see how we did this in the video below. If you don't have parchment paper, rub the inside with coconut oil or avocado oil or spray it with a cooking spray. Pour the batter into the tin and tap it on the counter a couple times. Sprinkle as much of the everything bagel seasoning as you would like and use your finger to gently press it down into the batter so it does not fall off.
• Bake in the oven for 40-45 minutes, or until nicely golden brown on top. Remove from oven, allow to sit in tin for 5 minutes, and then lift bread out using the parchment paper and transfer to a cooling rack for 15 minutes. If you don't have a rack, rest the bread on the side of a plate so it can breathe.
• Slice the bread and enjoy! Bread will keep for 3 days in the fridge in an airtight container or can be frozen for 3 months. Watch the video below to see how we make an epic griddled roast beef sandwich!

CLOUD BREAD

Steps:

• Heat oven to 150C/130C fan/gas 2 and line 2 large baking sheets with baking paper, then grease well with butter or oil.
• In a large bowl and using electric beaters, whisk the egg whites together until stiff peaks form. You should be able to carefully turn the bowl upside down without it falling out.
• In another bowl, put the egg yolks, cream cheese and cream of tartar then whisk together (no need to wash the beaters first) until smooth, pale and frothy. Next, fold the egg whites, a spoonful at a time into the yolk mixture, be as gentle as you can with this so you don't knock out too much of the air and finally fold in the nigella seeds and season with salt and pepper.
• Carefully dollop the mixture onto the prepared baking sheets, if the mixture is a little runny when you get to the bottom of the bowl don't use the last few spoonfuls - only use the really fluffy mix on the top. Bake for 20 mins or until lightly golden and craggy on top. Allow to cool for a few moments before carefully removing from the paper with a palette knife.