Peach Cobbler Cloud Bread

Ingredients

• 4 large egg whites, room temperature for best volume
• 1 tbsp vanilla plant based protein powder, for the cloud bread base
• 1 tsp cream of tartar, to stabilize the egg whites
• 1 tsp Ceylon cinnamon, for the cloud bread base
• 1 tsp vanilla bean paste, for the cloud bread base
• 2 tbsp coconut palm sugar, or honey, maple syrup, or sweetener of choice for the cloud bread base
• 2 medium fresh peaches, peeled and diced, about 2 cups
• 2 tbsp coconut palm sugar, for the peach compote
• 1 tbsp coconut oil or melted butter, for the peach compote
• 1 tsp Ceylon cinnamon, for the peach compote
• 1 tsp vanilla bean paste, for the peach compote
• 1 tsp fresh lemon juice, for the peach compote
• 0.5 tbsp vanilla plant based protein powder, for the peach compote
• 1 pinch sea salt, for the peach compote

Instructions

1. 1

   Preheat your oven to 350 degrees F. Line a round baking pan or sheet pan with parchment paper.

   Step 1
2. 2

   In a large clean glass bowl, beat 4 room temperature egg whites with 1 tsp cream of tartar using a hand mixer on medium-high speed until stiff peaks form. The whites should hold their shape and look glossy. This takes about 3 to 5 minutes.

   Step 2
3. 3

   Sprinkle 1 tbsp vanilla protein powder, 1 tsp Ceylon cinnamon, 1 tsp vanilla bean paste, and 2 tbsp coconut palm sugar over the top of the stiff egg whites.

4. 4

   Using a silicone spatula, fold the ingredients in gently with slow, sweeping motions. Stop folding when the mixture is mostly combined. A few light streaks are fine. Do not overmix or the egg whites will deflate.

   Step 4
5. 5

   Scoop the mixture onto your parchment-lined pan and spread it into a round shape about 8 to 9 inches wide with slightly raised edges to hold the topping.

   Step 5
6. 6

   Bake at 350 degrees F for 10 to 12 minutes until the top is golden brown. Remove from the oven and let it cool on the pan for 5 to 10 minutes before transferring.

   Step 6
7. 7

   While the cloud bread bakes, prepare the peach compote. In a microwave-safe bowl, combine 2 cups diced peaches, 2 tbsp coconut palm sugar, 1 tbsp coconut oil or melted butter, 1 tsp Ceylon cinnamon, 1 tsp vanilla bean paste, 1 tsp fresh lemon juice, 1/2 tbsp vanilla protein powder, and a pinch of sea salt.

   Step 7
8. 8

   Microwave the peach mixture for 3 to 5 minutes, stopping to stir after every minute, until the peaches are soft and the liquid has reduced into a thick, glossy compote. Let it cool for 2 to 3 minutes.

9. 9

   Transfer the cooled cloud bread to a serving plate. Spoon the warm peach compote over the top. Serve immediately.

   Step 9

Nutrition Facts

Substitutions & Variations

• →Swap coconut palm sugar for monk fruit sweetener or maple syrup at a 1 to 1 ratio.
• →Use melted butter instead of coconut oil in the peach compote for a more classic cobbler flavor.
• →Swap fresh peaches for frozen peaches thawed and drained. Add 1 extra minute of microwave time.
• →For a savory version of the cloud bread, omit the cinnamon, vanilla, and sweetener and fold in 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp sea salt, and a pinch of fresh cracked pepper instead.
• →Use any vanilla protein powder you have on hand. Collagen peptides also work well in the peach compote.