Tag Archives: wheat belly

Back to School Bagels

Back to School Bagels

This can actually happen, people. Bagels without grain. I mean, the Oopsies are a game-changer because they are perfectly LCHF. But these come close.

Let’s Talk Macronutrients

This recipe makes 6 bagels, which break down to 7g carbohydrates each, plus an amazing 18g of fat and 11g of protein. Your ratio for one of these is 69% fat, 13% carbs, 18% protein. Pretty ideal.

(Compare that a classic bagel has 45g of carbohydrate, 1g of fat and 9g protein – you can see that it is the opposite of a low carb high fat product. If you eat a classic bagel, you are probably going to feel full, bloated and yet simultaneously hungry. You can see why Dr. William Davis chose to put a stack of bagels on the cover of his best-selling book, Wheat Belly!)

Now if you add a few ounces of cream cheese or nut butter, or cheese and salami, or a fried egg with bacon and cheese… OMG I could go on and on.

But for people who still remember fruits you could do the classic Australian breakfast: toasted grainfree bagel smeared with ripe avocado, a squeeze of lemon juice and a sprinkle of sea salt. Throw a tomato on top, preferably fried in bacon, and life is pretty good.

To make this really easy on yourself, do this in a food processor (like a classic Cuisinart).

Back To School Bagels

Preheat oven to 350 degrees. Into the bowl of a food processor, add:

1.5 cups almond flour
.25 cup golden flaxmeal
1 Tbsp coconut flour
1 tsp baking soda
.25 tsp sea salt

Pulse a few times to blend.

Break into a large measuring cup or similar:

5 eggs
2 Tbsp apple cider vinegar

Stir this up with a fork and then pour the wet mixture into the adding funnel of your food processor while you pulse everything together.

Now it gets a little messy. If you are a tidy person, you can carefully spoon this thick dough into a buttered DOUGHNUT PAN (mine is from Crate and Barrel).

If you are not as skilled, scoop the dough into a pastry bag or a ziploc bag and cut a hole in the corner. Pipe the dough out into clean circles in your doughnut pan.

Seeds on top help this to “look” more like a bagel, as eating is a visual exercise. So over the top of the bagels, sprinkle:

.5 Tbsp sesame seeds

Bake for 20 minutes. Makes 6 bagels.

After you’ve perfected these, start adding cheddar, scallions, garlic powder, poppy seeds, onion powder, jalapeños, cinnamon and raisins, or whatever you feel like.

It’s as if you just inherited your own What-A-Bagel.

One Last Note (of Caution)

You couldn’t actually take these bagels to school, even though they are called Back To School Bagels. They are made with almond flour, and schools don’t allow any kind of nut product anymore. So these are technically for breakfast before school, unless you go to some awesome nut-loving school or are home-schooled, you lucky freak.

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