Because everything is tastier sandwiched between two slices of heaven.
This "Cloud Bread" is as easy as it is versatile. It's a flatbread, a pita pocket, a hamburger bun, a Naan awaiting a delicious dunk into curry.
The almond flour and avocado oil provide a healthy dose of anti-inflammatory monounsaturated fats, while the eggs up the ante with the neuroprotective nutrient choline - a precursor to the neurotransmitter acetylcholine, responsible for maintaining neurons key for memory.
Bread - once Public Enemy #1 of health seekers and home bakers alike - just underwent a celestial metamorphosis.
1/2 c Almond Flour or Almond Meal
3 Tbs Avocado Oil
1 1/2 tsp Baking Powder
Dash of Sea Salt
Optionally, sprinkle some sesame seeds, hemp seeds, or fennel seeds (as seen in photo) on top of the Cloud Bread before baking.
Preheat oven to 375°F.
Combine all ingredients in a large bowl. Beat with a whisk or electric mixer.
Line a pan with parchment paper or lightly grease with avocado oil.
Scoop out and pour about 1/4 cup of batter onto the pan, creating a round, pancake-like shape.
Repeat until batter is gone, ensuring enough space between each. (Depending on how big your pan is, you may have two batches.)
Bake until golden, about 10 minutes. For crispy cloud bread, flip over and bake for another 4-5 minutes.