Strawberry Bagels

These strawberry bagels are off da chain!  If you have followed along, awhile back I posted a recipe for bagels from the cookbook Without Grain by Hailey Barisa Ryczek.  If you are new and the strawberry bagel recipe caught your eye, WELCOME!!  I’ve taken Hailey’s recipe and added a simple ingredient to get amazing fruit flavored bagels.  This simple ingredient is freeze-dried fruit.  I have done it with strawberries, blueberries and raspberries.  Each one has been a success (never done the fruit flavors together, always individualized).

These strawberry bagels are amazing alone, topped with butter or cream cheese.  My husband and I have found they even make great breakfast sandwiches too!  The fruit flavor adds a bit of sweetness to the bagel.

One silly thing, and yes I’ve done it too many times.  I often get rushed and open up the bag of freeze-dried fruit, throw it in the blender, turn the switch on and then remember it has a ‘fresh’ packet in it.  Needless to say, that powder quickly finds it way to the trash can.  Make sure you remember to remove the packet prior to creating powder.  And if you don’t, know you are not alone…been there, done that!

Strawberry Bagels

Strawberry Bagels

Ingredients

3 cups (288 g) blanched almond flour

1 cup (122 g) tapioca starch

2 teaspoons sea salt

2 teaspoons baking powder

(1) 1.2 oz freeze-dried strawberries (other another fruit) Continue reading

Bagels from the cookbook Without Grain

When I got the cookbook, Without Grain by Hayley Barisa Ryczek (who blogs over at Health Starts in the Kitchen) I was participating in the 21 day sugar detox.  I browsed the cookbook, but knew I would have to wait to start cooking from it.  Well, my mother always said, “Good things come to those who wait”.  Needless to say, she hit the nail on the head…this cookbook is OFF DA CHAIN!  Now, I’ve tried to make several bagel recipes, but they lack the texture I desire.  I want the dough texture I miss and yet the taste of chewiness too!  Hayley’s recipe for bagels on page 50 is the best I have ever found!  I say this because I forget I’m not eating a grain free, gluten free, wheat free bagel.  This bagel is legit and will have you jumping for joy because it will taste just as you recall bagels do!  Oh..did I mention Hayley is AWESOME and letting me share her recipe with you?  Now if this recipe doesn’t make you run and buy her cookbook for more awesome ones, I’m not sure what will!

A little secret I’m going to let you in.  See the bottom left corner bagel?  It my was first attempt at creating the shape.  I did not use enough tapioca flour on my hands to create the shape.  I was too nervous I would ruin the bagel with too much, do not be nervous like me!  I found the flour stuck when needed to and the rest dusted off my hands onto the mat.  Another trick, I used a slotted spoon and did one bagel at a time.  I rested the slotted spoon under the bagel until it started to float and then lifted the spotted spoon up and out came the bagel, which slid right onto my baking mat.  The baking was easy and I followed all her directions, step by step.

Let me talk for a second about Hayley’s cookbook, Without Grain.  I have made three recipes from her cookbook, first was the bagels (they got me hooked).  Then I followed with her classic meatloaf (it got two thumbs up from the husband).  However, her Indian Butter Chicken also received two thumbs up from my husband!  Needless to say, her cookbook is easy to follow and develops amazing recipes!

Bagels

BAGELS

From the Cookbook, Without Grain

Yield: 6 to 8 bagels Continue reading