Poppy seed bagels
IT HAS taken many attempts to make a bagel that the Caldesis all love, says Katie. These toast really well, and are lovely with butter. They also make a great brunch with smoked salmon and cream cheese or creamy tuna mayo. By using mozzarella you can achieve a firm but flexible dough just like the traditional versions but with a fraction of the carbs. Use firm mozzarella that’s sold in a block rather than buffalo or softer styles. However, if that is all you have, coarsely grate them and mix in well.
PER SERVING CARBS 5g PROTEIN 16.8g FAT 25.9g FIBRE 6.3g CALORIES 349
SERVES 4
100g ground almonds 15g ground flaxseed 15g coconut flour ¼ tsp baking powder ½ tsp salt 150g mozzarella, finely grated 2 eggs 1 egg, beaten, for brushing 1 tbsp poppy seeds
PREHEAT the oven to 220c/200c fan/gas 7, and grease a baking tray with a little oil. Mix the dry ingredients together in a large bowl. Add the mozzarella and eggs, then stir vigorously to blend the ingredients thoroughly. You shouldn’t be able to see any shreds of mozzarella in the dough. Do this in a food processor if you have one, it will give a more even result. Lightly wet your hands and divide the dough into four neat, round balls. Keep wetting your hands with water to stop the dough sticking to you and push your finger into the centre of each ball to make a hole about 2.5cm wide. Place each bagel onto the baking tray at least 4cm apart. Smooth the hole and edge with wetted hands; they should be no more than 2.5cm in height. Brush with the beaten egg and scatter over the poppy seeds. Bake the bagels for 15 minutes, or until golden brown and firm to the touch. Remove from the oven and set aside to cool. When cool to the touch, cut them in half with a serrated knife.
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