There are very few low carb recipes that yields a crunchy crispy type of crusty bread texture. These bagels tick all those boxes and a definite keeper 👌
1 cup mozzarella
2 Tblspns cream cheese
1/3 cup almond flour
1/3 cup golden flax
1/3 cup coconut flour
1 Tblspn psyllium husk
Crack of Himalayan pink salt
Optional toppings: sesame seeds – poppy seeds – sunflower seeds – pumpkin seeds – black seeds
Whisk together the dry ingredients and set aside.
Add the mozzarella and cream cheese to a microwave bowl and zap for 1 min.
Stir and zap a further 30 seconds. It should be gloopy.
Add the egg then stir quickly and add the dry ingredients.
Knead to form a soft dough.
Divide into 5-6 portions.
Roll each portion into a thick rope.
Fold the edges over forming a circle.
Make sure the edges are sealed well.
Transfer to a greased baking tray.
Wet your fingertips with water and rub over each bagel then sprinkle with toppings (optional).
Bake at 200C till the bagels are from and firm to the touch.
Prepared, tried and tested by: Caashifa Adams Young
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