DGF Almond Flour Protein Bagels

• total tid: 30 minutes

Ingredienser

new~

I tried substituting almond flour for all-purpose flour in my protein bagel recipe, and the results are in.

The “bagels” turned out more dense and less chewy than your typical bagel—definitely not the same bite—but they totally held their own. The texture leaned more toward cake than bread, which was kind of expected but kind of delightful (unless you were hoping for the classic bagel outcome)

Whether slathered in butter or topped with classic cream cheese, they made for a satisfying, slightly sweet twist on the usual, just not a bagel 🥯

Recipe Below ⬇️

1 ½ cups cottage cheese, blended

2 ½ cups almond flour (if using All purpose flour , 2 cups)

2 tsp baking powder

1/2 tsp salt

1 tsp sugar

Vejledning

Combine well in a large bowl, fold out onto clean counter, form bagels, egg wash, top with seeds, salt or cheese

Bake 30 min, covering loosely with foil halfway

same bake time for all purpose, no need to cover