20 Minutes • Gluten-free • Low FODMAP • Serves 4 - 6 • This gluten-free delight is a bit like a light scone or a delicate biscuit and it’s delicious! It can be served with sweet or savory dishes, as a side bread, or serve with jam or even with real maple syrup like a pancake.

INGREDIENTS:

2 eggs separated

1 tablespoon cream cheese at room temperature

2 tablespoons melted butter or vegetable oil

2/3 cup gluten-free flour

1 tsp sugar

Pinch each of salt and pepper

DIRECTIONS:

Line a rimmed baking sheet with parchment and preheat the oven to 400 degrees (F).

Separate eggs and using a stand mixer or balloon whisk, whisk egg whites until stiff but not dry.

In a separate bowl, mix egg yolks, cream cheese, butter or oil, and sugar together, then slowly add the gluten-free flour. The mixture will be fairly thick. Fold the whipped egg whites into the egg yolk mixture just until combined. Don't over mix. Season with just a pinch of salt and pepper.

Drop batter by tablespoonful on the parchment leaving space to rise while baking.

Bake for 9 - 10 minutes until lightly browned.

Serve hot as a bread to accompany a savory dish, or as a breakfast with jam, maple syrup, and butter.

Serving size: 2

Original recipe inspired by Solomon Onetu, Sala’s Camp, Kenya