Bagels

Before I get to the bagel recipe, I’m so sorry that I haven’t been posting in a while. I’ve been bitten by the “workout bug” and have delved into the land of fitness. My life has been consumed by daily exercise so I haven’t been cooking as much or trying out new recipes but I am still eating clean and always refer to my recipes for weight maintenance.

If you’d like to see NEW Before & After Pics, click here.

Now on to the Bagel recipe…

bagels2

I love bagels! I practically salivate when I smell their delicious aroma when I pass by the bakery at Costco or when they’re toasting in the toaster! BUT… since I stay away from bagels because it’s full of carbs, I only eat them very rarely. And when I do, I will only eat half, and eat is ever-so-slowly so that I can enjoy it. Then I found this gluten-free, grain-free, paleo, lower-carb bagel recipe from Elana’s Pantry. Ok, so it doesn’t have the chewiness and texture of a bagel, but it LOOKS like a bagel, it has a hole in the middle, and I can eat it with cream cheese for breakfast. So, I’ll take that over nothing. 🙂 You can also use this to make bagel sandwiches for lunch or dinner. Yum, yum!

I altered the instructions a bit since I don’t have a food processor. I used a mixer and the bagels came out fine.

bagels1

RECIPE

  • 1-1/2 cups of almond meal
  • 1/4 cup of flax meal
  • 1 T of coconut flour
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 5 eggs
  • 2 T apple cider vinegar
  • 1 T of poppy or sesame seeds (optional)
  1. Preheat oven at 350˚F. Grease and dust a donut pan.
  2. In a medium bowl, mix together all the dry ingredients (except for the seeds).
  3. In a large bowl, beat eggs and vinegar on a medium setting using a mixer. Then slowly add the dry ingredients a little bit at a time mixing with a spatula until you form batter.
  4. Place the batter in a piping bag or a plastic bag, and snip off one corner and pipe the batter into the donut pan.
  5. Sprinkle the seeds over the bagels.
  6. Bake for 20 minutes or until a toothpick inserted into the bagel comes out clean.
  7. Cool the bagels for an hour, then serve.
  8. Store in an airtight container in the refrigerator. Toast to reheat.
Advertisements

2 thoughts on “Bagels

  1. This looks very tasty. I definitely will try it and let you know. And you look fabulous…Well done!.

  2. Thank you, Heidy!

    The bagel works great for sandwiches. I just had a turkey and cheese sandwich for lunch yesterday.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s