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…
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.
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
2 T apple cider vinegar
1 T of poppy or sesame seeds (optional)
Preheat oven at 350˚F. Grease and dust a donut pan.
In a medium bowl, mix together all the dry ingredients (except for the seeds).
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.
Place the batter in a piping bag or a plastic bag, and snip off one corner and pipe the batter into the donut pan.
Sprinkle the seeds over the bagels.
Bake for 20 minutes or until a toothpick inserted into the bagel comes out clean.
Cool the bagels for an hour, then serve.
Store in an airtight container in the refrigerator. Toast to reheat.
Crispy Coconut Tilapia: It’s kind of like Coconut Shrimp but you’re using fish. This healthy gluten-free, low-carb dish is perfect with a side of steamed veggies and brown rice. Keep in mind every ingredient in this recipe is some form of coconut by-product so you should better like the taste and smell of coconut because it’s about to get coco-nutty in here. 🙂
6-8 fresh or thawed tilapia fillets
1/4 c. coconut milk
1/4 c. coconut flour
1/2 c. shredded unsweetened coconut
1 tsp. of dried Italian herbs or lemon pepper or any herbs of your choice
kosher salt & pepper, to taste
Preheat oven to 350˚ F. Grease a cookie sheet or spray with coconut oil.
In a pie plate, combine the coconut flour and shredded coconut. In another pie plate, place the coconut milk.
Salt & pepper the fish fillets.
Dip each fish fillet in the coconut milk, then in the coconut flour mixture.
Arrange the coated fillets on the cookie sheet and top with any remaining coconut mixture.
Bake 30-40 minutes. Serve while hot and with a slice of lemon.
My favorite gluten-free food blogger, Michelle at GlutenFreeFix.com, strikes again! She made these low-carb, gluten-free “Corn” Dog Bites that both my kids enjoyed! So much so that I made it TWICE in a week! Although it doesn’t have corn in the recipe, the bread comes pretty close to tasting like cornbread.
I also made a cheese only option for my daughter who loves cheese. These are quite simple and fun to make. Perfect for a weekend lunch with the kids, an after-school snack or as an appetizer. I’m thinking of making these for Easter for the kids to eat while egg hunting. 🙂
1/4 cup melted butter
2 Tbsp agave nectar or coconut nectar
1/4 cup almond flour, firmly packed
2 Tbsp coconut flour, firmly packed
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup shredded cheddar cheese
3-4 hot dogs or string cheese (cut in 1/2 inch slices)
Preheat oven to 325˚F.
Whisk together melted butter, eggs and sweetener.
Stir in dry ingredients. Then add in the shredded cheese.
Scoop into greased mini muffin pans, about 1 tablespoon of batter in each.
Place 1 hot dog or cheese slice in each muffin batter.
I had a couple very ripe bananas in my fruit basket so I figured it was time to bake something guilt-free. Here is a recipe for gluten-free Banana Walnut Chocolate Chip Muffins. If you’ve never baked with arrowroot powder before, then you will thank me! I love arrowroot powder. It makes cakes so moist that you forget you’re eating gluten-free.
1/4 cup coconut flour
2 T arrowroot powder
1/4 tsp sea salt
1/2 tsp baking soda
3 large eggs
1/4 cup of coconut oil (melted)
2-3 mashed very ripe bananas
1/4 cup of agave nectar
1/4 – 1/2 cup of walnuts or pecans (toasted and chopped)
1/4 cup of dark chocolate chips (or chopped up bar)
Preheat oven to 350˚F. Line 11-12 muffin cups with paper liners.
In a large bowl, combine the dry ingredients (except for the nuts and chocolate).
In a blender, combine eggs, oil, bananas and nectar until smooth. Then pour into the bowl of dry ingredients. Mix until well combined.
Add nuts and chocolate.
Fill muffin cups and bake for 20-25 minutes.
Cool for 1 hour then enjoy.
Perfect for breakfast, brunch, as a snack or dessert!
If you love the topping from the Blueberry and Pear Pecan Crumble, then you’ll like these Snickerdoodles whether as a dessert or as a guilt-free snack. These gluten-free cookies (based on glutenfreefix’s recipe) have a chewy texture – something I miss about “real” cookies. I also like crumbling one of these on top of vanilla ice cream. Or better yet, make an ice cream cookie sandwich!
1/2 cup melted butter or coconut oil or grapeseed oil
1/2 cup agave nectar
1 cup almond meal or flour, firmly packed
1/3 cup coconut flour, firmly packed
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon almond meal or flour, packed
1 tablespoon coconut flour, packed
1 teaspoon cinnamon
Preheat oven to 325.
In a pie pan, mix together coating ingredients. Set aside.
In a bowl, whisk together melted butter/oil and agave nectar.
Add dry ingredients and mix well.
Shape dough into 16 balls.
Gently roll each cookie dough ball in the coating mixture.
Place them onto a lined cookie sheet and press each ball down to flatten.
Bake for 14 minutes or until golden brown.
Let sit on the sheet tray for a few minutes, as they will be soft at first. Then place cookies on a cooling rack.
I haven’t had a scone in ages! I used to get the maple glazed ones at Starbucks. But with my new eating lifestyle, I’ve learned to live without. But then… I found these gluten-free, flourless Cinnamon Pecan Scones from glutenfreefix.com. (I tell you, this lady is a genius!) I did little tweaks to make it guilt-free and give it a nuttier flavor. Overall, her recipe is SPOT ON! I love the texture. It’s it’s crumbly and satisfying as any scone can be.
1/4 cup oil or melted butter
2 tablespoons agave nectar
1 cup almond flour or almond meal, packed
2 tablespoons coconut flour, packed
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon of almond or maple extract
1/2 cup chopped pecans
Preheat oven to 325.
Whisk together eggs, oil, and agave.
Add all dry ingredients except pecans. Combine well.
Stir in pecans.
Scoop onto parchment-lined or silpat-lined cookie sheet (about 12).
I love Brownies! Haven’t had one in a while then I saw an espresso fudge brownie recipe from Elana’s Pantry. I’m not a big coffee fan but I wanted to try making them so I altered it a bit by taking out the coffee (and I used coconut oil instead of shortening). These gluten-free goodies are fudge-like and chocolately good.
1 bar of 72% dark chocolate, chopped
¼ cup coconut oil
1 cup of coconut palm sugar
1 tablespoon vanilla extract
¼ teaspoon sea salt
½ cup blanched almond flour
2 tablespoons coconut flour
¼ cup of chopped pecans or walnuts
Melt chocolate in a saucepan over very low heat or use a double-boiler.
Add coconut oil and stir until completely dissolved.
Blend in eggs, coconut palm sugar, vanilla and salt to mixture in pan using a handheld mixer.