Method

Oven preparation: Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.

Batter mixing: In a mixing bowl, combine eggs whites, almond flour, psyllium husk powder, baking powder, and 1.5 tablespoon of water. Mix well using a fork or whisk until a smooth, thick batter forms.

Microwave cooking: Lightly grease a 12 x 12 cm (5 x 5 inch) microwave-safe container. Pour in the batter and smooth the surface. Microwave on high for 3 minutes, or until fully set.

Cutting: Let the bread cool slightly, then remove from the container. Cut into small, even cubes.

Oil coating: Toss the cubes with olive oil in a bowl until evenly coated. Spread them out on the prepared baking tray.

Baking: Bake for 20-25 minutes, turning once halfway through, until golden and crisp.

Final cooling: Cool completely before storing or using.

Refrigerate: Store in an airtight container in the fridge for up to 5 days. Re-crisp in the oven at 180°C (350°F) for 5-7 minutes before serving, if needed.

Freezing: Once fully cooled, freeze in a ziplock bag or airtight container for up to 2 months. To use, reheat from frozen in a 180°C oven until warmed and crispy—about 10-12 minutes.