Many people asked me how to take our pasture-raised Yak bone collagen powder. The easiest way to consume it is to dissolve it in water and drink it. Or, add it in coffee, smoothies or soup.
But collagen can be also incorporated into cooking and baking because it is heat-stable. I love using collagen powder everywhere because it really helps with my skin. I used to suffer from dry skin, and now it became more hydrated that I don't need to use lotion anymore to keep it moist. My surgery scar healed much quicker than a previous operation I had. It definitely helped my husband skin to be more elastic after he lost 10kg.So... here is the recipe for easy-to-make CLOUD BREAD, using only eggs and collagen powder. That's right, isn't that easy?
So what is cloud bread? It is actually not really bread. It is better described as a very light, fluffy pancake. But it is very easy to prepare and has no carb. Took me 20-40 mins to bake depending on how thick they are.
The most common recipe has the following ingredients:
If you really want to ensure that the egg whites are properly whisked and hard, add some cream of tartar. This helps the cloud bread to retain its form.
Egg yolks is first mixed with collagen thoroughly. This time I added some Himalayan salt and turmeric powder to make it more savory and add some anti-inflammation ingredient. If you like it sweet, you can add erythritol and cinnamon instead, for example. You can come up with many variations!
Now carefully fold in whisked egg white. It is important to mix it gently, not to over-stir the mixture.
You can either make it into a bun-shape like these, or make a loaf in such a mold. Make sure you use non-stick sheet so that they can be removed with ease. You can also grease the mold with butter, but I recommend using non-stick sheet. The oven should be pre-heated to around 160 degrees. Depending on how you bake them, it will take 20-40 minutes. For example, the buns would probably take 20 minutes until it is golden. The loaf like this in the picture, I baked for 40 minutes.
It is very important to leave it to cool completely! Don't be tempted to take it out immediately (like my impatient husband), because it is too dry and crumbly.
Once it is cooled, you can slice it into pieces and voila, you have your low-carb bread! But.... to be honest, it does not taste "wow" if you just eat it like that. I don't know how people go "Oh it is so delicious!" "Yummmmyyyyyy"! Sorry guys, it is a nice snack but you need to do a bit more to satisfy your taste buds!
I recommend you to toast cloud bread lightly in a mini oven with some fermented ghee and Himalayan salt. If you like, sprinkle some Italian herbs like oregano or rosemary, it will then taste like pizza bread. You can also make garlic bread with it. If you are dying to eat something similar to pizza, put some tomato sauce and cheese, lightly toast it.... (don't wet it too much though!).
But my favourite is this! Cloud bread with melted sugar-free chocolate and pili nuts! Sure I've eaten yummier things, but as far as the macros are concerned, it is a great low carb snack, which makes your skin more beautiful!
Buns can be used to make a small sandwich in the afternoon...
They say that this bread can be kept in the fridge for a few days, although excess moisture can make the bread sticky (don't pile them up). My other low-carb bread recipes are much more stable and easier to handle for sure (coming soon!).
If you want to see the whole process, here is a Youtube video by Veronica Culver.
If you want the bread to be a bit more dense and tastier, then you can add some sour cream, cream cheese or coconut cream.
Let me know how it goes!
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