As my adventure continues down the path of cooking everything Zucchini I happen to think, I love bagels. I don’t get to have them much anymore because of my gluten allergy, but I do love bagels. So, I got to thinking about all the different types of flours I have in my house and trying to figure out the perfect combinations to create zucchini bagels. Coconut flour is great but I wanted to make these more savory. If there is one thing coconut flours is not, it is savory. (Putting coconut flour in my back pocket for an upcoming recipe that is sure to be a winner) Almond flour could work but I would have to add another type of flour to make this work as zucchini is watery and almond flour doesn’t absorb well.
My plan was to use 50% almond flour and 50% a gluten free baking mix and it worked! It tastes great too!
Serving size: 1 bagel
- ½ cup GF flour (baking mix)
- ½ cup Almond flour
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp baking powder
- 1/4tsp Sea salt
- 1 cup shredded zucchini (squeezed in a kitchen towel to reduce moisture)
- 1 cup shredded Mozzarella (you could use any type of cheese you like)
- 3 eggs
- Large bowl
- Mixing spoon
- Baking pan or donut pan
Combine all the ingredients in large mixing bowl and mix with spoon. Once it is all combined it will start to look like dough. If it to sticky to hold in hard add gluten free flour (baking mix) one tsp at a time until it is able to make a ball in your hand. Place in donut pan and bake 400f for 30minutes. If you are using a baking sheet. Line with parchment paper, make dough into palm size balls and flatten on pan and stick your finger through the middle to create bagel, place in oven at 400F for 30 minutes. Remove from oven, let cool and enjoy!
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