Have you ever heard of pop cakes? In a recent trip to the market, I came across these pop cakes which are made from wheat, rice, corn flour and sea salt. They’re similar to rice crackers, you know, the ones that taste like cardboard. These have a smoother texture, taste a little better and you can use them instead of bread. They contain no fat, sugar, preservatives, cholesterol and each has zero Weight Watchers point. You can use pop cakes for savory and sweet recipes. I made them for brunch, but you can spread your favorite spreads such as almond or peanut butter, jam, cream cheese, honey, chocolate – the list is endless. Here’s a savory dish we made with eggs, leeks, tomatoes, New Zealand cheddar cheese topped with baby arugula. Remember, when you use leeks, cut them open to see if there is dirt inside – I found some in the leeks I bought as you can see from the photo below.