One of my favorite treats (in my past life) was a Panera Cinnamon Crunch Bagel topped with sweet pecan cream cheese! Yikes check out the nutrition facts on ONE bagel. YIKES 81 carbohydrates!!!
I now enjoy my homemade bagels. All of the carbs in this bagel comes from a fiber. It is also FILLED with omega 3s and it tastes great. TIP: make a larger batch, keep in freezer and toast when you are having a Panera Bread Relapse!
3 TBS golden flax meal
4 TBS parmesan cheese
1/2 tsp baking powder
3/4 cup egg whites
3/4 T macadamia nut oil
dash of salt/onion powder/pepper
4 TBS parmesan cheese
1/2 tsp baking powder
3/4 cup egg whites
3/4 T macadamia nut oil
dash of salt/onion powder/pepper
Preheat the oven to 325 degrees F. In a medium-small bowl mix the dry ingredients - the golden flax meal, parmesan, baking powder, and spices.
In a seperate bowl, whip the egg whites until fluffy. Add the oil to the whites, then slowly add the dry mixture. Allow the dough to sit for 5 minutes to firm up. Spoon half of the dough onto parchment or a greased baking sheet in a dome shape. Spoon the remaining half in a similar manner. Scoop out the center to create a bagel shape - the dough will be firm enough to hold. Bake for 30 minutes until the flax turns a darker golden shade. Allow to cool completely before eating (they will fall slightly). Put the two halves together, add your favorite bagel filling. Makes 6 bagels.
NUTRITIONAL COMPARISON (per bagel)
Panara Asiago Bagel = 350 calories, 60 carbs, 2g fiber
"Healthified" Parmesan Bagel = 88 calories, 2.1 carbs, 1.8g fiber
NUTRITIONAL COMPARISON (per bagel)
Panara Asiago Bagel = 350 calories, 60 carbs, 2g fiber
"Healthified" Parmesan Bagel = 88 calories, 2.1 carbs, 1.8g fiber
Any idea how many carbs ?? Thanks
ReplyDeleteI just added some nutritional info. Happy Baking!
ReplyDeleteMaria, is the 3/4 cup egg white before or after whipping? Sorry to be dense, but I don't follow.
ReplyDeleteyou need 3/4 cup egg white BEFORE whipping...
DeleteThe egg whites are what you whip. You need them so fluffy you can turn the bowl upside down.
ReplyDeleteHappy baking!
Hi,thank you SO much for posting this! Really appreciate it. I am having a hard time finding macadamia oil, can you substitute it with something else? Thank you!
ReplyDeleteI would like to know this too--can you use coconut oil?
DeleteYes, you could use a different oil. It will just have a slightly different flavor. :)
DeleteHow eggy tasting are these? I can't stand the taste of eggs but these *look* so delicious! the 3/4 cup of whites and only 7tbs solids worries me though...
ReplyDeleteI think you would like this recipe better. It gets a lot of great reviews. :) http://mariahealth.blogspot.com/2012/05/bagels-and-why-no-wheat.html
Deletecould whole eggs be used? if so - how many?
ReplyDeleteif not - how many egg whites are in 3/4 cup?
The eggs won't whip with the yolks in there. It depends on the size of the eggs. Best just to separate eggs into a measuring cup until you get 3/4 of a cup. :)
Deletehi am I doing it wrong but there doesn't seem to be enough flax...how many bagels does this make
ReplyDeleteIt makes 6 small bagels. :)
DeleteCan you use egg white subsitute?
ReplyDeleteYes, as long as it is 100% egg whites. :)
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