I had one of those days where I wanted to just cook in the kitchen… and nothing seems to go right. BUT. Sometimes it works out in my favor, and these paleo cinnamon bread bites are the delicious child that came from my kitchen baking mistake. It all started out with good intentions: Paleo Cloud bread. Sounds amazing, right? I am sure they taste great, too. But I’ll never know, because I cannot beat egg whites for the life of me. So after my egg whites didn’t cooperate and decided to be a foamy dud, i did what I always do in situations like this: just start throwing random stuff in the bowl and hope for the best. Usually, situations like this turn out pretty gross. And I am sure you could omit or change a few of the ingredients, but I am not willing to take that chance after eating these fluffy clouds of goodness. Luckily, the baking Gods were looking down on me tonight, gracing me with a nice recipe to tack to my Whole30 approved recipe board. And the best part? You can make them sweet… or salty… or garlicky… whatever your heart desires. Best served with a glass of almond milk. Eat up!

  • 3 eggs, separated
  • 2 tablespoons of coconut butter
  • 1 tablespoon of coconut oil
  • 2 tablespoons of date paste/honey/maple syrup (can add more to taste)
  • 1 tsp apple cider vinegar
  • 5-6 Tbsp tapioca flour
  • 2-3 Tbsp coconut flour
  • 2 Tbsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp salt

**If you don’t want “sweet”, omit the cinnamon & up the garlic powder amount. or add jalapenos. whatever.

Heat oven to 300 Degrees Fahrenheit. Separate egg whites & apple cider vinegar into one bowl. Add the egg yolks to a separate bowl and mix in the coconut butter, coconut oil and sweetener. Add the egg whites and apple cider vinegar to the egg yolks bowl and mix some more. Slowly add the flours until the consistency reaches the point of not-so-runny. Add in your spices/flavors and mix some more. Let the mixture sit for a few minutes to thicken up – it should look like a thicker porridge. Line a cookie sheet with parchment paper and use a spoon to scoop the mixture onto the paper (cookie size, or smaller if you want). Bake in oven for 15 minutes and let cool. Makes about 10 cookies.

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