Having attempted many of the low carb bread recipes the internet has to offer, I continually found them to be intensly eggy and cheesy, crumbly or having a strange aftertaste. This recipe is the closest I have got to real bread so far. It actually holds together, doesn’t taste eggy and cheesy, doesn’t have an aftertaste and works for sandwiches, burgers, toast, mini pizza bases and even handles a good dunking in fondue.
Ingredients Makes 3 Chaffles but doubling the mixture creates enough for 3 sandwiches as above
4 tablespoons Almond Flour
2 tablespoons Cream Cheese
2 tablespoons Grated Mozzarella*
2 Egg Whites
1 teaspoon Cold Water
¼ teaspoon Apple Cider Vinegar
1 tablespoon milled Flax Seed (freshly milled in a coffee grinder if possible)
½ teaspoon Baking Powder
1 teaspoon Nutritional Yeast
Sea Salt to taste
* To create a smoother texture pulse the grated mozzarella in a processor. This really does make a difference
Gently whisk the egg whites, water, apple cider vinegar and softened cream cheese with a spoon until smooth and lump free.
In a separate bowl, combine the almond flour, milled flax, mozzarella, baking powder, nutritional yeast and salt. Add the wet ingredients to the dry and mix thoroughly with a spoon. Set aside for 5 minutes until the flax has thickened the mixture to a porridge-like consistency. This thicker batter prevents any overspill from the waffle maker.
Chewy, robust, handles a thorough buttering without falling apart and delicious hot or cold. Low carb bread that delivers.
Tip: Brushing the plates with a little melted butter before making each chaffle helps to toast the flax and create a crust.