Too many people look at the holes in their life and miss the glorious bagel right in front of them. I, on the other hand, am a glass half full kinda gal, an opportunistic who doesn’t skip a beat when there’s a bagel to be eaten. Especially when it’s a gluten-free, whole food based option that is lower in carbs and tastes just as good as the OG! Now I’m no New Yorker, so I know that’s high praise, but I’m willing to stick my neck out for this recipe – or at least stick out a hand if you’re going to pass on these almond flour bagels. You didn’t come here to pass on bagels though, did you? Let’s get to baking your favorite version be it plain, cinnamon raisin or everyone’s favorite – the everything bagel.

Bagels are practically a national treasure, but they also get a bad wrap as a carbalicious treat. I wasn’t ready to give up bagel Fridays when I went gluten-free, so I tried my hand at an almond flour version that amps up the protein, reduces the carbs and still has that magical balance of fluffy bread and chewy dough. The result was mind bogglingly good, unbelievably customizable and stupidly easy! I also love a good basic recipe that you can retrofit into whatever flavor your heart desires – kinda like the horse of a different color in the Wizard of Oz. Get that wand ready, because you, yes you, can be a wizard of bagels too! Move over banana bread, it’s time for bagels to shine.

A few tips to make these glorious golden halos:

1.) Get Creative: this is a basic bagel recipe that can transform into any flavor your heart desires! Recommended toppings: poppy or chia seeds for some crunch, coconut or brown sugar for a touch of sweetness, herbs de Provence or rosemary for an elegant, herby flavor profile.

2.) Timing is Key: after brushing each bagel with the beaten egg, immediately add your toppings before moving onto the next bagel. This prevents the egg base from drying and ensures your toppings stick.

3.) Keep ‘Em Fresh: these bagels don’t have any preservatives, so store in a sealed container in the refrigerator for 3-4 days or keep in the freezer for 3-6 months if you’d like make a big batch.

Let’s get baking!

Everything But the Bagel Almond Flour Bagels
Makes: 6 bagel
Ingredients:
– 3 C blanched almond flour
– 1 C tapioca starch (plus additional for the boiled water)
– 2 tsp baking powder
– 2 T powdered sweetener (I used Whole Earth Stevia & Monk Fruit sweetener and ground it to a powder in my coffee grinder; option to use powdered sugar or grind coconut sugar)
– 2 tsp plus 1/4 tsp iodized sea salt
– 2 T apple cider vinegar
– 1 pasture-raised egg
– Everything But the Bagel seasoning
Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit and lay a piece of Parchment paper on a baking sheet.
Step 2: Fill a large pot (10-inch width and at least 6-inch depth) with about 5-inches of water and add 1/4 tsp salt. Bring to a slow boil and before at a full boil, remove a half cup and set aside.
Step 3: In a medium mixing bowl, combine the almond flour, tapioca starch, remaining salt, baking powder and sweetener. Add the half cup of warm water extracted from the pot plus the apple cider vinegar and mix with a spoon. If the dough is too sticky, add more tapioca starch. If too dry, add more water.
Step 4: Divide the dough into 6 balls on the Parchment-lined baking sheet. Flatten each ball with your hand or a plate to mold into the shape of a bagel. Use your finger to make a small hole in the center.
Step 5: In groups of 2-3, carefully place each bagel in the boiling water for about 1 minute, or until they float to the top of the water. Use a strainer to remove from the water and place back on the Parchment-lined baking sheet. Repeat for the remaining bagels.
Step 6: After boiling the bagels, place the baking sheet with bagels in the oven for 10 minutes. Meanwhile, put the egg in a small bowl and whisk with a fork until frothy.
Step 7: Remove the bagels from the oven and brush each with the beaten egg, seasoning with as much of the Everything But the Bagel seasoning as you like. Important: season immediately after brushing with the beaten egg before moving onto the next bagel to ensure the topping sticks.
Step 8: Return the bagels to the oven and bake for an additional 10 minutes. Then, increase the temperature to 425 degrees Fahrenheit and bake for an additional 5-10 minutes, or until the bagels are golden.

Cinnamon Raisin Almond Flour Bagels
Makes: 6 bagels

Ingredients:
– 3 C blanched almond flour
– 1 C tapioca starch (plus additional for the boiled water)
– 2 tsp baking powder
– 2 T powdered sweetener (I used Whole Earth Stevia & Monk Fruit and ground into a powder in my coffee grinder; option to use powdered sugar or grind coconut sugar)
– 2 T apple cider vinegar
– 1 pasture-raised egg
– 2 tsp plus 1/4 tsp iodized sea salt
– 1 T cinnamon
– 1/2 C raisins

Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit and lay a piece of Parchment paper on a baking sheet.
Step 2: Fill a large pot (10-inch width and at least 6-inch depth) with about 5-inches of water and add 1/4 tsp salt. Bring to a slow boil and before at a full boil, remove a half cup and set aside.
Step 3: In a medium mixing bowl, combine the almond flour, tapioca starch, remaining salt, baking powder, cinnamon and sweetener. Add the half cup of warm water extracted from the pot plus the apple cider vinegar and mix with a spoon. If the dough is too sticky, add more tapioca starch. If too dry, add more water. Stir in the raisins once you’ve achieved the desired consistency.
Step 4: Divide the dough into 6 balls on the Parchment-lined baking sheet. Flatten each ball with your hand or a plate to mold into the shape of a bagel. Use your finger to make a small hole in the center. 
Step 5: In groups of 2-3, carefully place each bagel in the boiling water for about 1 minute, or until they float to the top of the water. Use a strainer to remove from the water and place back on the Parchment-lined baking sheet. Repeat for the remaining bagels.
Step 6: After boiling the bagels, place the baking sheet with bagels in the oven for 10 minutes. Meanwhile, put the egg in a small bowl and whisk with a fork until frothy.
Step 7: Remove the bagels from the oven and brush each with the beaten egg. Option to sprinkle with coconut or brown sugar for extra sweetness. Important: season immediately after brushing with the beaten egg before moving onto the next bagel to ensure the topping sticks.
Step 8: Return the bagels to the oven and bake for an additional 10 minutes. Then, increase the temperature to 425 degrees Fahrenheit and bake for an additional 5-10 minutes, or until the bagels are golden.

You’ll be amazed how easy it is to make whole food-based bagels that are just as delightful as the store bought version, but without the preservatives and carbs. Enjoy!

The post Hold the Carbs, Just the {Almond Flour} Bagels appeared first on The Shooks Life.

Proof that everyone can grow a garden: sometimes it’s a focaccia garden. The theme for quarantine seems to be all things from scratch and all things comfort food: banana breads, sourdough breads and now, focaccia gardens. As a wannabe gardener, I had to try my hand at making a healthier homemade focaccia bread (gluten-free and keto-friendly!) that’s just as light and fluffy as you would expect. Option to turn yours into a garden with an adornment of herbs and veggies. Read on for the recipe and tips to make your own focaccia garden!

So what exactly is a focaccia garden?
It’s a garden landscape that you can create on the surface of your from-scratch focaccia bread. It’s an activity that’s part art project, part proof you can make bread from scratch in 30 minutes and all parts comfort food! Herbs and veggies are added just before baking to create a gorgeous, edible landscape. It’s a great activity with kids and a way to use up whatever you have on hand! Here are some suggestions for creating a scenic veggie landscape:

Flowers and Petals
–Grape or Cherry Tomatoes: slice vertically into equal parts to create petals. Alternatively, slice horizontally to create a circular petal or center for your flowers.
–Olives: similarly, pit and slice vertically into strips to create beautiful dark purple petals.
–Onions: slice vertically along the center to make stunning tulips.

Stems and Leaves
–Rosemary: this is the obvious choice to create long leafy stems with full sprigs of rosemary since it’s already called for in the recipe and complements the flavors nicely.
–Thyme: similar to rosemary, full sprigs of thyme can be used to create stems with more dainty rounded leaves. This herb also pairs well with rosemary.
–Zucchini: you can also thinly slice vertical strips of zucchini to create stems or leaves.

Other Scenery
–Bell Peppers: strips of bell peppers make a great option for creating rays of sunshine, with a circular yellow cherry tomato slice in the center.
–Olives: since olives pair really well with these flavors too, use additional olives to serve as pebbles or to create a stone pathway through your garden.

Really any thinly sliced, quick-cooking vegetable will work well for creating your garden landscape! Though, I’d suggest avoiding cruciferous vegetables like broccoli or cauliflower unless you cut into very small florets since those veggies take longer to roast. And this bread, will bake up in just 30 minutes!

Let’s get to the bread! This bread is gluten-free and keto-friendly with a base of blanched almond flour that is unbelievably light and fluffy, while adding protein without the carbs! I use blanched almond flour, which is lighter in color, texture and flavor, but you can also use almond meal from whole almonds, the color will just be a bit darker (like the version that I made with the focaccia garden), texture a little more dense and flavor nuttier. Both are equally delightful, but I prefer the lighter and fluffier blanched version.

You also have some options on the “milk” to use: I’ve used 2% dairy milk, half and half, Greek yogurt or even unsweetened almond milk. The flavor will be richer with a heavier cream or yogurt. If using Greek yogurt, use the full fat kind and thin with water (I used 1/2 C of Greek yogurt and 1/2 C of water mixed together).

Any way you make it, this versatile, easy and healthier version of focaccia will become your new weekend addiction! Feel free to share photos of your focaccia gardens and any other tips for veggie and herb landscaping that I’ve missed!

Gluten-Free and Keto-Friendly Focaccia Bread…with Optional Garden Landscaping!
Makes: 1 loaf (12-16 squares)
Ingredients: 
Dough
– 3 C almond flour
– 2 tsp baking powder
– 1/2 tsp xanthum gum
– 1/2 tsp salt
– 4 egg whites (room temp)
– 1 C milk (half and half, 2%, unsweetened nut milk or yogurt*)
Drizzle
– 1/4 C olive oil
– 2 tsp fresh rosemary, chopped
– 1 tsp salt
– 1/4 tsp pepper
Optional 
– veggies and herbs to create a garden landscape

Directions:
Step 1: Pre-heat your oven to 400 degrees Fahrenheit. Line a 9×12 glass baking dish with parchment paper and spray with olive oil cooking spray.
Step 2: Mix together the drizzle ingredients in a small bowl and set aside.
Step 3: Mix together the dry dough ingredients in a medium bowl. Fold in the milk to create a dough.
Step 4: In a separate bowl, beat the egg whites until stiff peaks form. Then, carefully fold the egg whites into the dough, being careful not to over mix.
Step 5: Pour the dough into the parchment-lined baking dish, spreading evenly and gently. Then, dip your finger in the rosemary drizzle and poke holes across the entirety of the bread, dipping your finger each time. I poke holes in even rows. With the remaining drizzle, pour evenly across the bread.
Step 6: If creating a focaccia garden, now is the time to layer on your landscape! If not, skip ahead.
Step 7: Place in the oven and bake for 25-30 minutes or until the edges become golden and a toothpick or spaghetti strand comes out clean. Allow to cool, slice and enjoy!

The post Grow Your Own Focaccia Garden appeared first on The Shooks Life.