Light, airy low-flour rounds made from whipped egg whites and cream cheese, baked until golden. This plant based version swaps in cashews, chickpea flour. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 6 Medium
Ingredients
🧂Salta pinch
🫙Baking Powder1/4 tsp
🫙Cashewssoaked and blended into cashew cream
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
Instructions
1
For this plant based version, use cashews for cream cheese, chickpea flour for eggs wherever the steps mention them.
2
Heat the oven to 150°C and line a tray.
3
Beat the yolks with cream cheese until smooth.
4
Whip the whites with baking powder to stiff peaks, then gently fold in the yolk mixture.
5
Spoon 6 rounds onto the tray and bake 25–30 minutes until golden; cool before handling.
Chef's tip
Fold gently; losing the air in the whites makes the bread flat.
