My bread experiments continue.

This time I have tried the famous Fathead dough and made a sandwich out of it.

I have to say, without exaggeration, this recipe is the most tasty bread recipe I have ever tried. My life has gotten easier ever since I found it. Bade absolutely loves it, and prefers to any other bread. You can use it as a hamburger bun, or simply to make a classical Turkish white cheese and tomato sandwich.

You can put some chicken and mayo inside, or doner kebab or even minced meat to make a practical Tantuni sandwich. Whatever you yearn for, whatever you are craving for…You don’t have to give up on anything! You don’t have to give enormous insulin shots to be able to eat it.

The making is easy, the ingredients are easy and I have to congratulate whomever came up with this  – because they are a genius.

As for life: Bade has started her new school. Her lunch list is entirely made of grains. And super carbs.  I am trying to make grain free versions of all the cakes, boreks, pies and sandwiches  and nearly spending all my time in the kitchen. I feel tired.

I feel so tired all I want to do is to do nothing. Simply sit near the window with a cup of tea or coffee and feel the wind on my face. The other night I realised I haven’t even looked at the night sky for such a long time.

I remember I used to spend so much time staring at the horizon, at the setting sun, eyeing the first stars of the evening and enjoying the night air. Not anymore. There is a difference between having to cook and cooking for pleasure. And I am certainly spending my life while doing the first one.

It will pass, it will get easier. I keep telling myself fairy stories for grown ups, it seems. I do not know if it will, but I feel an enormous need for the time to stop. I want to clap my hands and stop the time.

Ingredients: (For 1 loaf of bread or 4 mini round breads)
1,5 cup of shredded dil or mozzarella cheese (mozzarella was used in the original recipe)
1 egg
3/4 cup almond meal (from about 2 handfuls of raw almonds)
2 tblspns melted butter
Instructions:
Grind the raw almonds and add the egg on top. Add the butter. Melt the cheese with bain marie method (Sit over a pan of barely simmering water and allow the cheese to melt, stirring occasionally.)
Add the melted cheese on top of alond meal, egg and butter and stir with a wet spoon. You will end up with a dough that slightly sticks to your hand.  Shape it as a loaf –on a parchment paper covered baking sheet- or place in mini muffin molds and bake for 15-20 minutes in a pre-heated 150 C oven.
Bonus: I use this dough in pizza and empanada making. Recipes soon…
***16/12/2015 UPDATE: There is a much easier way than bain marie method. Melting the cheese along with butter in a non stick pan, on very low heat. When the cheese melts, simply transfer it to a deep bowl and add the egg (which must be on room temperature) and the almond meal. Than stir very quickly all together as if you are beating it. The dough will be ready in a few minutes.

Source : http://pelkeyphotos.blogspot.com.tr/