I used to go to Panera Bread and get the "French Toast" Bagel with Honey Walnut Cream cheese...Yikes, check out these stats:
1 bagel = 350 calories, 67 carbs, 2 fiber...NO LIE, this is on their website. And that is just for the bagel, no cream cheese.
Try these instead:
3 TBS ground golden flaxseed
2 TBS coconut flour
1/2 t baking powder
4 egg, separated
2 TBS cinnamon
4 TBS Just Like Brown Sugar (or 1/2 tsp liquid stevia)
Preheat the oven to 325 degrees F. In a medium-small bowl mix the dry ingredients - the golden flax meal, coconut flour, baking powder, cinnamon and sweetener.
Whip the egg whites until fluffy. Slowly add the yolks, and then the dry mixture. Allow the dough to sit for 5 minutes to firm up. Spoon the dough into a greased "donut" mold or shape into bagels on a cookie sheet. Bake for 30 minutes until the flax turns a darker golden shade. Allow to cool in the oven. Makes 6 bagels.
NUTRITIONAL Comparison:
Flax bagel = 88 calories, 4 carbs, 2.7 fiber (1.3 effective carbs)
Small "LENDER's Bagel = 140 calories, 29 carbs, 1 fiber
CLICK HERE TO FIND THE DONUT PAN I USED.
1 bagel = 350 calories, 67 carbs, 2 fiber...NO LIE, this is on their website. And that is just for the bagel, no cream cheese.
Try these instead:
3 TBS ground golden flaxseed
2 TBS coconut flour
1/2 t baking powder
4 egg, separated
2 TBS cinnamon
4 TBS Just Like Brown Sugar (or 1/2 tsp liquid stevia)
Preheat the oven to 325 degrees F. In a medium-small bowl mix the dry ingredients - the golden flax meal, coconut flour, baking powder, cinnamon and sweetener.
Whip the egg whites until fluffy. Slowly add the yolks, and then the dry mixture. Allow the dough to sit for 5 minutes to firm up. Spoon the dough into a greased "donut" mold or shape into bagels on a cookie sheet. Bake for 30 minutes until the flax turns a darker golden shade. Allow to cool in the oven. Makes 6 bagels.
NUTRITIONAL Comparison:
Flax bagel = 88 calories, 4 carbs, 2.7 fiber (1.3 effective carbs)
Small "LENDER's Bagel = 140 calories, 29 carbs, 1 fiber
CLICK HERE TO FIND THE DONUT PAN I USED.
Am I missing something? How does this make 6 bagels?? (I can't see anything more than a few tablespoons here and a few tablespoons there...)
ReplyDeletePlease enlighten me..thanks!
Sounds terrific! WHat's the texture like? Can't wait to try these.
ReplyDeleteI probably did something wrong but I'm having a hard time getting them to firm up... and they've been sitting for 15 minutes as I wait for the firming. Any ideas/tips?
ReplyDeleteFirst, make sure to whip the whites until VERY stiff;) then maybe add another TBS of flax
ReplyDeleteHappy baking!
They are nice and chewy! ;)
ReplyDeleteIf you whip the whites a lot, the batter will serve 6.
ReplyDeleteSo when you say to add back in the yolks on some of your recipes does that mean to use the hand blender or to fold them in with a spoon? Thanks
ReplyDeleteSarah, I fold them in with a spoon/spatula...be very careful so you don't break the whites down.
ReplyDeleteHappy Baking!
I made these exactly to the recipe but they are brown all the way through (from the cinnamon). Is it really 2 TABLESPOONS? I will reduce since the cinnamon is overwhelming to me--and I love cinnamon.
ReplyDeleteI love cinnamon, but you could easily cut it in half if you wanted. ;)
DeleteWhat cinnamon do you recommend. I recently looked at the one I had in the cupboard and it says 5 carbs per TBsp! I couldnt believe it! I love cinnamon.
ReplyDeleteWow! I use Tone's from Sams club. It has 0g. :)
DeleteHave you tried leaving out the 'brown sugar' and making it a savory recipe? Like, turning it into sesame or poppyseed bagels? I'm curious if it would make a difference to the consistency.
ReplyDeleteYes, that should work. :)
DeleteOh, I love poppyseed bagels-good idea!
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