Kaiserschmarrn No. 2 {sugar & gluten free}

It’s been quite some time since I’ve taken the time to cook. Summer is always just so busy and there’s always so much on the weekends that I just don’t find the time to cook, plate, photograph and publish anything. Well, I got super inspired again yesterday at the food bloggers conference in Zagreb that I created three new dishes. The first one is this 😉

I’ll keep it simple and short, so you can start making it as soon as possible, because it is sooo delish!

Per person:

heat a pan on medium heat (I had in on 5 out of 9). Beat two egg whites with a pinch of salt. In a separate bowl, mix the 2 egg yolks, 16g almond flour, a tbsp of Sukrin or other sugar substitute, and a splash of warm milk with a splash of vanilla and half a tsp of butter melted in it. You can add a tiny teaspoon of baking powder as well for extra fluffiness. Gently fold in the egg whites and raisins soaked in rum.

Transfer to a greased pan, spread evenly and cover with a lid. Check it regularly until the bottom is nice and brown. Flip in onto the lid and transfer back to the pan to bake on the other side. You can also just cut it in quarters before you flip it and flip it piece by piece since you’ll be “ruining” it soon anyway. “Massacre” it into small bite sized pieces and sprinkle with some Sukrin.

Serve with sugar free jam or apple sauce, fresh fruits and/or whipped cream.

Comments