Grain Free Everything Bagels
SCD | IBD friendly
I will admit, I cheated on my diet … more than once because of bagels. Granted I wasn’t eating the whole thing every day, but still. I felt guilty pleasure every time I’d bite into a doughy, enriched bagel.
After this weekend, I have thought enough is enough. The little bites and treats here and there are effecting me, and it’s just not worth it. I was getting headaches, feeling lethargic, stomach aches… Plus, at this point, I want to focus on diet and proper nourishment to protect my gut postpartum and do everything possible to avoid a flare like my last pregnancy.
Cue these everything, grain free bagels. Let me tell you, nothing better than taking a crunchy, steamy bite right from the oven.
Few things to note…
I used one 7.5 ounce pack of farmers cheese instead of SCD dropped yogurt.
The outside of the bagels are perfectly crisp. When you slice into it, they are a bit soft for my liking (still delish to bite into) so I cute them and toast them so the inside gets crunchier.
I mixed almond flour and cashew flour because too much almond flour gives me stomach aches.
I made four bagels but would definitely love to make them smaller next time (thinking cinnamon raisin!)
I found it easier to form a disk and poke a hole in the center with my thumb and continue to shape into a bagel from there, instead of rolling into a cylinder.
This recipe came from Erin Kerweins blog Comfy Belly. She has a fabulous SCD cookbook and blog filled with grain and gluten free recipes. For nutrition facts, head on over to her site.
You’ll need …
1 large egg white (about 2 tablespoons), save egg yolk
1 7.5 oz Farmer's cheese
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple cider vinegar
3 cups blanched almond flour (or sub cashew flour or half and half) or use cashew flour or other nut flour
Remaining egg yolk, whisked for egg wash
Toppings
Everything but the bagel mix from Trader Joe’s
What to do …
Preheat your oven to 375°F
Whisk the egg white in a bowl to make it frothy.
Add the farmers cheese to the bowl and combine.
Add the baking soda and apple cider vinegar and blend well.
Add the almond flour and salt and blend well with a wooden spoon.
Roll dough out onto parchment paper. Use the parchment paper to smoosh dough into a ball, then flatten into a disk. Cut into 4-5 equal parts.
Use your hands to shape into a round disk and with your thumbs create the center hole. Using your hands shape into a bagel.
Egg wash each bagel and dip/sprinkle toppings onto bagel. Season to taste.
Slide bagels on the parchment paper to a baking sheet.
Bake for 25 minutes or until the bagels are golden and firm.
Lovingly,
TLBS
