My sweet mama agreed to do a guest post for wellness wednesday today! She’s an amazing cook and is always finding new things to make for those who don’t/can’t eat certain things. I hope you enjoy this recipe and if you do, give her some comment love : )
I am hearing of more and more people being gluten intolerant. No wheat for them. That can really put a damper on those of us who love our bread. Below is a recipe for a wheat-free bread substitute. It can be used to dip into a wonderful olive oil herb dip, covered with almond butter or used in sandwiches or as hamburger buns. Also great with softened butter .YAY! Read entire recipe before attempting.
ingredients: 6 eggs seperated
1/4 (heaping) tsp cream tartar
2 packs stevia (you can use splenda)
3 Tablespoons cottage cheese
6 Tablespoons ground flax seeds
Preheat oven to 300 degrees: prepare large cookie sheet or baking pan by spraying with Pam or covering with parchment paper. The paper makes a lot better clean-up and removal of the rolls.
Mix stevia,cottage cheese and flax seeds in small bowl..this is the bowl you will be adding the egg yolks to as you seperate the eggs…after adding yolks, mix well with fork..
Eggs should be room temperature..(not cold) Separate the eggs..be very careful not to get any yolk in the whites or whites will not whip properly. I do one at a time in a seperate bowl.. put each yolk in the small bowl with the flaxseed mix…then dump the white in a large mixing bowl. This way if you goof up and the yolk gets in the white, you only have to throw away one egg instead of all of them.
Add the cream tartar to whites. Beat on high speed until you can form stiff peaks.(cream tartar can be found in the spice section of the store)
Fold yolk mixture into whites gently, using a rubber spatula. Drop into 12 piles( one tablespoon at a time) keep adding by tablespoons on top until all mix is used.They spread out during cooking. cook 45 minutes in center of oven. Allow to cool completely before removing. Store covered in refrigerator for up to 10 days.