Let me start off with a disclaimer: this does not have a bagel-like consistency. At all. It's much more of an english muffin vibe. One of my pet peeves is when gluten free recipes make empty promises (aka lies) that this recipe really does taste exactly like it's gluten-filled counterpart. So I want you to go into this knowing and expecting that the texture is not chewy and doughy like a bagel, but more crumbly and savory like an english muffin. It's still delicious, I promise. But I want you to know the truth.
This is one of my favorite ways to add volume to my breakfast if I'm extra hungry, and I love anything that brings on an abundance mindset instead of a deprivation one. If you follow me on instagram, you know I'm all about balancing your blood sugar, because wacky blood sugar sets you up for emotional rollercoasters, headaches, hunger, exhaustion, and long term blood sugar imbalance leads to chronic diseases. The standard American breakfast of sugary cereal, bagels, muffins, pancakes and waffles cause a huge blood sugar spike in the morning that will inevitably crash just a few hours later.
This "bagel" is low-glycemic. The almond flour and butter are a good source of fat and the egg is a great source of protein and nutrients like choline and omega 3's. Eaten alongside a veggie omelette or a salad, and it's the perfect way to start your day with smooth and stable blood sugar. The best part of this is that it's so easy and quick to make so if you don't mind doing an extra dish or two, you can easily add it to your breakfast every day. After making this a couple of times, I realized the measurements don't need to be exact, so I usually skip the measuring spoons to avoid doing more dishes. But if you like to be precise, here you go.
Ingredients:
1 Tbsp or 14 grams butter, melted
3 tsp almond flour
1 tsp baking powder
1/4 tsp sea salt
1 egg
1 Tbsp everything but the bagel seasoning
Instructions:
Preheat the oven to 180°C or 350°F.
Melt butter in a bowl or mug in the microwave. Should take about 30 seconds.
Add in the rest of the ingredients and mix until combined.
Return to the microwave and microwave for a minute and 30 seconds.
Remove from microwave and use a knife to loosen the bread from the bowl/mug. Careful, it will be hot! It will have a very eggy consistency and will not look like bread. Don't worry, after it's toasted it will.
If using a bowl, cut out a little circle in the middle of the bread. Don't throw it away, because it's perfectly yummy. You can also skip this step. I just like when it actually has a hole and looks like a bagel.
If using a mug, slice the bread into 3 pieces, so that it will toast more evenly.
Top with everything seasoning.
Place on a baking tray or sheet of tinfoil and toast for 3-5 minutes.
Remove from oven and enjoy!