Serves 4

Ingredients:

  • 3 large eggs
  • 12 cup cream cheese
  • 1 pinch pink salt
  • 12 Tbsp. psyllium husks
  • 12 tsp. aluminium -free baking powder

Method:

  1. Preheat oven to 150C and line a baking tray with baking paper.
  2. Separate the eggs and place the yolks in one bowl and the whites in another.
  3. Using a hand mixer, beat egg whites salt until stiff peaks form.
  4. In the other bowl, combine egg yolks and the cream cheese, psyllium seed husk and baking powder. Mix well. (I use a hand mixer for this too).
  5. Carefully fold the egg whites into the egg yolk mix. Try and keep it as light and fluffy as possible!
  6. Dollop 8 lots of mixture onto the tray (be sure to keep distance between them as they will run into each other!)
  7. Bake in the middle of the oven at 150° C for about 18-22 minutes – until they become golden brown.
  8. Remove and let cool.
  9. Store in the refrigerator in an airtight container for a few days.

I served these ones with Curried Eggs made with my homemade mayo recipe. Delish! They can be served with berries and cream, butter and vegemite, salad … treat them as you would a bread roll (sweet or savoury!) 🙂

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