Cloudbread flat bread

Name: Cloudbread flat bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 6 Stem/s Thyme; 3 Stem/s Oregano; 1 branch Rosemary; 3 Eggs (Gr. M); 1 pinch Salt; 1 TEASPOON White wine vinegar; 100 g Double cream cheese; 1 TEASPOON Baking Powder

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

The airy "cloud bread" is baked without flour

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

6 Stem/s Thyme
3 Stem/s Oregano
1 branch Rosemary
3 Eggs (Gr. M)
1 pinch Salt
1 TEASPOON White wine vinegar
100 g Double cream cheese
1 TEASPOON Baking Powder

Directions

1
Wash 6 stems of thyme, 3 stems of oregano and 1 sprig of rosemary and chop finely. Separate 3 eggs (size M). Beat the egg whites until stiff, then stir in 1 pinch of salt and 1 teaspoon of white wine vinegar. Stir 100 g double cream cheese and egg yolk until smooth. Sift 1 teaspoon baking powder over them and stir in.
2
Fold in 2 portions of beaten egg white into the egg yolk mixture. Using a tablespoon, place 4 heaps on each of two baking trays lined with baking paper and smoothen slightly. Sprinkle with herbs and coarse sea salt. Bake one after the other in a preheated oven (electric cooker: 160 °C/circulating air: 140 °C/gas: see manufacturer) for 25-30 minutes. Allow the flat cakes to cool down for about 5 minutes each time, then carefully remove them from the baking paper and let them cool down.