One of the most challenging food items in Suzanne’s 100%-local-only diet is bread. Especially since no grains have yet been available. So, she was thrilled to discover carb-free bread!
Thanks to Cindy Breitkreutz in Whitehorse who found this recipe on MOMables.com. Suzanne adapted it to fit with her local ingredients, and it not only worked, but was a big hit in her family — on its own, as the english muffin in eggs bennie, and as the bun for a burger (which finally satisfied Tess’s longstanding cheeseburger craving). In fact it was so good that Tess and Kate declared they want cloud bread for their birthday cakes this year.
Suzanne adapted the original MOMables.com recipe, and we’re now calling it Top of the World Cloud Bread (a tribute to the legendary Top of the World Highway that runs from Dawson to Alaska). She used ¼ tsp rhubarb juice instead of cream of tartar (used to keep the egg whites stiff). The cream cheese she used was homemade (by draining yogurt overnight in cheesecloth).
Versatile Cloud Bread used as a hamburger bun , and under Eggs Benedict. Photos by Suzanne Crocker.