Cloud bread recipe
 A fun way to enjoy super tasty, carb-free, grain-free, gluten-free ‘bread’. Cloud bread can be topped with a variety of seasonings – choose your favourites or combine flavours from the list below. 3 large free-range eggs¼ tsp cream of tartar75g/2⅔oz cream cheese salt and freshly ground black pepper 3 large free-range eggs ¼ tsp cream of tartar 75g/2⅔oz cream cheese salt and freshly ground black pepper 1 tsp mixed black and white sesame seeds1 tsp za’atar1 tsp nigella seeds¼ tsp chilli flakes, smoked paprika or chilli powder½ tsp garlic granules½ tsp dried oregano 1 tsp mixed black and white sesame seeds 1 tsp za’atar 1 tsp nigella seeds ¼ tsp chilli flakes, smoked paprika or chilli powder ½ tsp garlic granules ½ tsp dried oregano Method Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking sheets with baking paper.Separate the eggs and put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and a pinch of salt.Put the egg yolks in a large mixing bowl. Add the cream cheese, season with freshly ground black pepper and whisk until smooth.Whisk the egg whites until they hold stiff peaks. Using a rubber spatula, fold one third of the egg whites into the egg yolk mixture until just combined. Fold in the remaining egg whites in two batches until combined, but try not to knock out too much air.Spoon the mixture into 8 equal mounds on the lined baking sheets and use the back of a spoon to shape into 10–12cm/4–4½in discs.Scatter two cloud breads with sesame seeds, two with za’atar, two with a combination of nigella seeds and chilli and the final two with a combination of garlic granules and dried oregano. Bake for 15 minutes until puffy and golden brown.Leave to cool on the baking sheets for 5 minutes before serving. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking sheets with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking sheets with baking paper. Separate the eggs and put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and a pinch of salt. Separate the eggs and put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and a pinch of salt. Put the egg yolks in a large mixing bowl. Add the cream cheese, season with freshly ground black pepper and whisk until smooth. Put the egg yolks in a large mixing bowl. Add the cream cheese, season with freshly ground black pepper and whisk until smooth. Whisk the egg whites until they hold stiff peaks. Using a rubber spatula, fold one third of the egg whites into the egg yolk mixture until just combined. Fold in the remaining egg whites in two batches until combined, but try not to knock out too much air. Whisk the egg whites until they hold stiff peaks. Using a rubber spatula, fold one third of the egg whites into the egg yolk mixture until just combined. Fold in the remaining egg whites in two batches until combined, but try not to knock out too much air. Spoon the mixture into 8 equal mounds on the lined baking sheets and use the back of a spoon to shape into 10–12cm/4–4½in discs. Spoon the mixture into 8 equal mounds on the lined baking sheets and use the back of a spoon to shape into 10–12cm/4–4½in discs. Scatter two cloud breads with sesame seeds, two with za’atar, two with a combination of nigella seeds and chilli and the final two with a combination of garlic granules and dried oregano. Bake for 15 minutes until puffy and golden brown. Scatter two cloud breads with sesame seeds, two with za’atar, two with a combination of nigella seeds and chilli and the final two with a combination of garlic granules and dried oregano. Bake for 15 minutes until puffy and golden brown. Leave to cool on the baking sheets for 5 minutes before serving. Leave to cool on the baking sheets for 5 minutes before serving.