Saturday, August 23, 2014

Grain-Free Power Bagels - Chocked Full of Seeds, Nuts & Fruits

This morning I slept in for a change. When I opened my eyes, I immediately started thinking about one of my old weekend favorites...Einstein Bros "Power Bagels." Hubby and I used to go once a week (on either Saturday or Sunday) for breakfast to Einsteins. I always got the exact same thing...a "power bagel" with cream cheese and coffee. For those of you that have never had one or don't know what they are...they are supposed to be a "healthier" bagel. They are very lightly sweetened with the addition of dried fruit, seeds and nuts and rather than being shaped like a traditional round bagel with a hole in the middle, they are shaped like tiny little loaves of bread and have a heartier texture. I felt so sad when I actually looked recently at the ingredients and wondered how I once thought these were actually healthy! I guess it's all relative though. Maybe they are healthier compared to a worse choice? LOL

Check out "their healthy ingredients"...
Einstein Bros Power Bagel: Enriched bleached flour (wheat flour, malt barley flour, niacin, reduced thiamine mononitrate, riboflavin, folic acid), water, raisins, rye flakes, dried cranberries (sugar, cranberries, sunflower oil), sunflower seeds, honey, high fructose corn syrup, walnuts, yeast, wheat gluten, whole wheat flour, rye meal, salt, rye flour, cinnamon, sesame seeds, oatmeal, corn meal, barley flakes, millet, molasses, malt, sugar, diacetyl tartaric acid esters of mono and diglycerides (DATEM), ascorbic acid, soy oil, mono and diglycerides, lactic acid, acetic acid, enzyme, malt barley flour, L. Systeine (an amino acid), Egg wash (eggs, water), Allergens: Wheat, Tree Nuts, Soy, Egg.

Lord have mercy...I got exhausted just TYPING those ingredients...and to think THAT is supposed to be healthy? Seriously...to sweeten them they add honey AND HFCS...WHY??? Nothing that has HFCS in it could ever be considered healthy. Wow...we have been SO lied to for far too long! I don't even know what half of those ingredients are, nor can I pronounce them. If I were to say them out loud, people would think I was speaking a different language. 

Well, no worries...I took care of that by recreating my own "Power Bagels". Mine are round instead of rectangular, and like theirs, are without holes (leaving more bread to spread).

Take a look at the list of ingredients in MY power bagels...
Blanched almond flour, organic coconut flour, ground chia seeds, baking powder (no aluminum), baking soda, organic non GMO dried and unsulfured fruit and seeds (tart cherries, blueberries, goji berries, cranberries, raisins, pepita seeds, apple juice), walnuts, cinnamon, sea salt, Swerve natural sweetener, organic eggs, buttermilk, vanilla extract, organic coconut oil, apple cider vinegar.

These power bagels turned out great and contain just a subtle hint of sweetness, mostly from the dried fruit. There is only 1/4 cup of dried fruit in 6 large bagels. If you want to make them a bit sweeter, you can increase the sweetness a bit with some stevia so it doesn't affect the volume or texture. I enjoyed my first bagel warm out of the oven with a schmear of cream cheese. I look forward to slipping one into my purse and taking it with me to Einsteins soon where I can finally eat a true "healthy power bagel" for a change! 

I snapped a few photos below as well as my easy recipe. I found the "antioxidant fusion" blend of dried fruit and pepita seeds at Costco (made by "Made in Nature"). It's also available on Amazon and probably at other stores like Whole Foods, etc. If you can't find it or don't have this particular fruit mixture available, you can substitute other dried fruits and seeds in their place. Dried fruits are higher in sugar and carbohydrates because they are concentrated, so if you are watching your carb and sugar intake, like I am, they should be eaten and used sparingly. I only used 1/4 cup of them for the entire recipe (6 generous servings). If you wanted to, you could easily make smaller bagels. If you make 6 large Power Bagels like I did, the carb count is approximately 10 net carbs each (slightly less). Depending on what you spread your bagel with will add an additional 0 carbs if you use butter, or less than 1 carb if you add 2 ounces cream cheese. This is well within my 15 net carb allowance per meal. When I eat one of these, it IS my meal and actually holds me through the second meal (lunch) which I usually skip on weekends.  This recipe would also make 8 nice sized bagels, too, if you were looking to reduce the carbs even further. Check out the recipe and photos below. Enjoy!




Dough is divided and scooped into wells
Dough is smoothed with moistened fingertips before baking
Fresh out of the oven
Cooling on a rack
This is the pan I use for these






Grain-Free Power Bagels

Ingredients:

1/4 cup coconut flour, sifted

1-1/4 cup blanched almond flour
1/2 cup ground chia seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup no sugar added dried fruit and seed mixture
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt, or to taste
1/4 cup granular Swerve Sweetener
4 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
3 tablespoons melted coconut oil 

Directions:


Preheat oven to 350 degrees F.  


In a medium sized bowl, mix first 10 ingredients together with a whisk to help break up any lumps.


In a small bowl, beat eggs, buttermilk, vanilla and vinegar together. Stir wet mixture into dry ingredients and mix well; stir in coconut oil and combine until a dough is formed. Dough will be thick and slightly sticky. 


Lightly spray a 6-well mini cake pan (for thicker bagels) or a nonstick muffin top pan with olive oil or coconut oil spray. Using a 4-tablespoon size retractable scoop, divide and scoop dough into 6 equal sized portions in pan. Using slightly moistened finger tips, gently pat down and smooth dough to form patty-sized circles in the wells or muffin cups. Bake for about 20-22 minutes, or until lightly browned and done. Remove from pan after sitting for 5 minutes and cool on a wire rack. Slice in half with a sharp serrated knife.


*Note: These can also be baked on a parchment paper lined baking sheet (shaped and smoothed with moistened fingertips).

            

53 comments:

CyberSis said...

Hi GGC,

Wow, love these Power Bagels. What a difference between the two ingredients lists! I'll have to look for the Antioxidant Fusion ... actually, I think I *have* seen it, but just *assumed* it would be dripping with sugar and/or HFCS. Will have to pay better attention in the future. :-)

Gourmet Girl Cooks said...

Hi CyberSis,

Hope you can find it. Ours has had it for a while now and I keep looking at it, and finally decided to pick some up with making these bagels in mind! Now, I would love to add more dried fruit, but wanted to keep it within reasonable carb count! ;-)

Karen McCaughan-Prahm said...

Could you sub the buttermilk for canned coconut milk to make them dairy free?

Gourmet Girl Cooks said...

Hi Karen,

I don't see why not -- others have subbed almond milk for the buttermilk in my recipes. If you want to make dairy free buttermilk, add 1-1/2 teaspoons white vinegar OR lemon juice to a liquid measuring cup and then fill it up to the 1/2 cup mark and let sit for 5 to 10 minutes to sort of curdle and become "buttermilk-like". The acidity in the buttermilk helps activate the rising properties of the baking soda (since there is no yeast). It has been successfully done with almond milk so I assume coconut milk should work as well. :-)

Anonymous said...

Wow..I was all ready to make these this coming week, until I saw the Amazon price for the fruit/nut mixture. Unfortunately cannot afford to spend that much on dried fruits and pepitas. Since you only used 1/4 cup, I'll substitute with 1 tablespoon each of dried cranberries, raisins and blueberries, and add another tablespoon of chopped walnuts. Wish me luck!

Luana said...

I wish I were you next-door neighbor.

Jewels said...

I'm confused about the chia seed. Is it 1/2 cup before grinding or after. The volume increases greatly, once the seeds are ground.

Gourmet Girl Cooks said...

Hi Jewels,

It is 1/2 cup of "ground chia"...AFTER grinding. Hope that helps! :-)

Gourmet Girl Cooks said...

Hi Luana,

It would be fun to be neighbors wouldn't it! :-)

Gourmet Girl Cooks said...

Hi Anonymous,

I think I paid $14.99 for the bag at Costco. I've seen smaller bags (at Sprouts)...but know now everyone has them available locally. That's why I mentioned adding your own dried fruit/seed mixture...like you said, it is only 1/4 cup so I am with you -- it makes the most sense making your own mixture for sure! Hope you enjoy these. Just as an FYI -- I actually enjoyed these even more today (the next day after making them). Hope you enjoy! :-)

barbprendergast said...

Wow! These are awesome!! Either with cream cheese or with nut butter, both fantastic. I did mine on parchment because I don't have a mini cake pan, and they spread a bit. I think next time I'll try a large muffin pan so I can get them a little thicker. I used some sunflower and pumpkin seeds and a bit of chopped dried apricots. So good!! And very filling.

Anonymous said...

Your so awesome :) I appreciate your recipes so much! They have helped me so much in eating wheat free & in my whole family eating healthier. Love that your a Costco shopper too, I'm always looking out for those items you recommend when I make my weekly stop there.

Gourmet Girl Cooks said...

Hi Anonymous,

Thanks so much for the kind comments. I'm so happy they recipes have helped you and your family enjoy healthier meals. Glad you like my Costco finds too! Thank you! ;-)

Gourmet Girl Cooks said...

Hi Barb,

So glad you enjoyed these! I'm sure you'd enjoy baking them in a pan and it would keep them thicker. Mine are at least 1-inch thick in the pan I use. I actually ate one for lunch today! They really are filling too aren't they! :-)

samudra said...

THESE ARE AMAZING!!! i used what i had on hand, which was dried apricots and pumpkin seeds, along w/walnuts. substituted kefir for buttermilk. i borrowed a donut pan which worked perfectly and gave them the bagel appearance. i made them at 11pm and had to test them warm out of oven…so good i couldn't resist having a second one before bed!! they are great warm, room temp, and right out of frig. my only concern is that they may be tooooo good and i will have to make them intermittently vs keeping them on hand all the time. self-discipline doesn't seem likely w/these in the house!! thanks for another great recipe.

Gourmet Girl Cooks said...

Thanks so much Samudra -- I'm so glad you enjoyed them! :-)

Anonymous said...

These are great! I had to use my Texas muffin tin (really big muffin-size!). I would like to make these in my donut pan next time for a bagel shape. They were very good. I ground my chia seeds in my blender, used about 1/8 C dried fruit, and about 1/8 C pepitas. It would be much better to make with unsweetened dried fruit. I'll look for that. Thanks for your wonderful recipes, and all the hard work you put into them! PS I don't make comments very often, don't understand the process, so I'm anonymous!

Gourmet Girl Cooks said...

Hi there "Anonymous",

So glad you enjoyed these. I'm sure they would work nicely in your donut pan to make more authentic looking bagels, too. How flattering that you don't make comments often and chose to do so for my recipe! I'm so happy you are enjoying them! :-)

SLB said...

I could not wait to try these after seeing the recipe last week. Just pulled a batch out of the oven and they are delicious!! (I had no doubts!) I, also, do not have a pan like yours so I baked them on my silpat mat and they did spread, but that's ok. Next time, I may try a muffin tin, just to have the thicker "bagel." I did not have buttermilk, so made my own with almond milk and vinegar. Used a mixture of pepitas, raw sunflower seeds, dried blueberries, & cranberries. Yum!! Thank you, once again, for another yummy grain-free, wheat-free, low carb recipe!

Gourmet Girl Cooks said...

Hi SLB,

I am so happy you liked these. I bet you will like it thicker in your muffin pan too. Love your seed and fruit combination, too. So glad you enjoyed them! Thanks so much for letting me know! :-)

samudra said...

these are really general baking questions, but since i am getting ready to make the bagels, I'm posting it here.

i've heard that for GF recipes, both eggs and almond/coco flour need to be room temp, but i notice you don't mention it. is that because you assume ppl already know, or do you not find it to be necessary?

also, when you list coconut flour, you always say 'sifted' yet for almond flour you do not. my coco flour really doesn't need sifting, but almond flour is very lumpy and does require it. should the measurement be taken BEFORE or AFTER sifting? it would make a difference in the almond flour.

many thanks.

Gourmet Girl Cooks said...

Hi Samudra,

I used my almond flour straight from the fridge. I usually use my eggs from the fridge, too. My coconut flour I keep at room temp. I don't sift my almond flour because this is what I do before using it to "un-clump". I open the big 5-lb bag up...stick a big whisk in there and vigorously whisk it to "sift it in the bag". Then, I just scoop it out nice and "loose".

Most of the time, I place my coconut flour in a bowl and just use my mini whisk and break up any little clumps. You are right, the coconut flour isn't as bad as the almond flour (at least mine isn't). Some folks that store their coconut flour in the fridge without sealing it tightly have problems with it clumping from the moisture in the refrigerator.

No matter how you sift or "unclump" your flours, it's best to measure them after there are no lumps. Hope that helps! :-)

samudra said...

yes…thanks. : )

CyberSis said...

Hi GGC,

These were the first things out of my oven today after our power was restored. How appropriate ... *Power* Bagels! :-) I haven't found the Antioxidant Fusion yet, so I just used Bob's dried blueberries. The bagels came out great and my hubby really liked them, too!

Gourmet Girl Cooks said...

Hi CyberSis,

So glad you enjoyed the power bagels...and HOW appropriate, too! Yay that your hubby enjoyed them as well. I find that I like them so much I have one for my lunch a couple times during the week too! So glad you are enjoying them...and any dried fruit would work...and I bet the blueberries were great! :-)

Anonymous said...

I must make these..but out of chia seeds until next week. Can I sub the same amount of golden flax meal for it?

Gourmet Girl Cooks said...

Hi Anonymous,

It "might" work...but if you use ground golden flax, increase it by about 2 tablespoons or so. :-)

Anonymous said...

Great! Will try out the sub with your suggested amount this evening so they'll be ready for breakfast tomorrow. Will report back on how they turned out...

samudra said...

hey baking guru GG,
asking for your trouble-shooting expertise. as i've reported, i LOVE LOVE LOVE these bagels. i keep them on hand. i bake them in donut pan and they've been turning out perfectly.
well, i just took some out of oven, allowed them to cool in pan on wire rack for 5mins…cdn't get them out of pan. so let them cool for another 5mins…still stuck. after few more mins, i was able to get them out but tore up bottoms doing so.
i wd assume this is a fluke, except the sandwich buns i made the other day did the same thing…bottoms stayed in pan. i have made these buns many many times and never had this situation before. after this happened, i oiled the donut pan a bit more for the bagels today, so i'm puzzled at what might be going on.
any ideas?

Gourmet Girl Cooks said...

Hi Samudra,

Not sure what could be causing that since they've come out easily before? Is there any chance your pan has any minor scratches in it that might be keeping them from sliding out? I noticed on my slick non-stick skillet I use from tortillas the other day that it has a very teeny tiny nick in it and my tortillas were getting hung up in it on that little spot. Other than that...are you using any different brand of ingredient or anything different at all? That is puzzling! :-)

Gourmet Girl Cooks said...

Hi Anonymous -- Hope they turn out well for you swapping the chia for flax! Let me know! :-)

Anonymous said...

Subbing golden flax meal for chia seeds at the amount you recommended was PERFECT!!! So happy to have such a luscious breakfast treat, while maintaing low carb eating. Thank you so very much for developing this recipe.

Gourmet Girl Cooks said...

Yay! So glad the flax worked well for you in these! You are very welcome! :-)

samudra said...

update re sticking. just made another batch, and they too stuck leaving bottoms in pan. all ingredients the same as before. in researching this issue, i have seen that pans should NOT be oiled at all or it will destroy the no-stick factor. so maybe that's what happened. if i get a new pan, i'll try to have the courage not to oil it and see what happens. meanwhile, i think i will just form them by hand on parchment paper and give up the bagel 'look' created by donut pan. thankfully, i'm not serving these to company, and the taste is still wonderful : )

Gourmet Girl Cooks said...

Hi Samudra,

I have read that about using aerosol type sprays on nonstick pans -- the lechitin they contain. I have not heard that about greasing pans with coconut oil or other oil directly though. Maybe you've discovered your solution! I'm interested to know how they turn out if you make them by hand without a pan to help keep it from spreading. If it works, that would be great. Let me know. :-)

jnharsanyi said...

Wow! These are spectacular! This is the closest to grained, gluten bread I've had yet. My husband, who is tiring of almond flour bread recipes, also really loved these. I used flax since I didn't have chia on hand, and I think the flax/chia is the key to the chew and texture I'm associating with real bread. These smelled like carrot cake while baking, and they have a nutty, wheat bread taste that we both love. I made them in a non-stick donut pan with coconut spray (which I didn't have a sticking issue like other posters) and there was too much dough for 6. It would have made 8 easily, if I'd had a second donut pan. Since I didn't, I just piled the dough into the 6 wells and made overstuffed bagel shapes. I think I'm going to try dropping the fruit, Swerve and cinnamon and adding onion powder to make savory bagels for breakfast sandwiches. Thanks for the great recipe!

Gourmet Girl Cooks said...

Hi jnharsany,

I'm SO happy you enjoyed these. Yes, the addition of flax or chia does help tremendously with the texture of grain free bread.

If you haven't already tried my Sesame Seed Buns...give them a try, they are great for sandwiches. You can omit the sesame seeds if you like. Here's the link in case you haven't seen them before. They are like regular bread in texture to me...the closest I have had. http://www.gourmetgirlcooks.com/2014/04/sesame-seed-sandwich-buns-low-carb.html

Gourmet Girl Cooks said...

Hi jnharsany,

I'm SO happy you enjoyed these. Yes, the addition of flax or chia does help tremendously with the texture of grain free bread.

If you haven't already tried my Sesame Seed Buns...give them a try, they are great for sandwiches. You can omit the sesame seeds if you like. Here's the link in case you haven't seen them before. They are like regular bread in texture to me...the closest I have had. http://www.gourmetgirlcooks.com/2014/04/sesame-seed-sandwich-buns-low-carb.html

Anonymous said...

These look sooooo good. I can't wait to try them. We have fresh cranberries at this time of the year and at the farmers market so I will try drying my own in the oven the night before and sweeten with swerve instead. Thank you so much!

Gourmet Girl Cooks said...

I may give them a try with fresh cranberries (similar to cranberry nut bread). I love cranberries! Let me know how they turn out if you use oven dried cranberries. I bet it will be awesome! I hope you enjoy these! :-)

Anonymous said...

Well, you have absolutely outdone yourself this time!! These babies are fabulous and a great addition to my 6yr. WOE. Mine have turned out just like the ones you have pictured....no problems sticking. I use coconut oil to grease my large 6 cup muffin pan. As I was having my coffee and muffin breakfast just this am I noticed that the Nov.2014 of Family Circle has an article on p. 97 titled Fat vs Fiction. It is by Nina Teicholz, the author of the book "A Big FAT Surprise". Very encouraging to see this healthy information put out to the general public. I am a grandmother of 11, have tons of energy and have never felt better in my life. So thankful for you and others who put in so much time, effort and energy in keeping us low carbers happy and wellfed.

CyberSis said...

Hi GGC,

I must tell you about my latest little "adventure." Yesterday I was going to make half a recipe of bagels. Easy, right? Especially since this recipe has an even number of eggs to divide. So I proceeded to mix up half of everything ... or so I thought.

They came out of the oven looking a little "different." The texture, although not bad, was a *lot* different. What happened! Then it hit me ... The batter was bit stiffer than I'd remembered and it was making too many bagels (that should have been the tip-off.) I had gotten distracted while measuring out the ingredients and had halved everything *except* for the almond flour!

Now, you might get the idea that this was a total disaster ... but not so. For one thing, the bagels were quite edible as is, believe it or not. They were just "different." Even my hubby had nothing bad to say about them!

But I also made quite a happy discovery the next day. I crumbled one up in a bowl, poured a little half-&-half in, and popped it into the microwave for a few seconds to get it nice and warm. Well, it turned out to be a delicious low-carb breakfast "cereal," if I do say so myself! :-)

Gourmet Girl Cooks said...

Hi CyberSis,

LOL...did you give your breakfast "cereal" a name? That is too funny. It's great when you mess something up from what you intended it to be and it still turns out edible isn't it!

How resourceful you were in re-purposing the bagels into cereal. I don't know if I would have thought to do that. Who knows, you may start intentionally making your bagel cereal now. We need to think of a name for it..."Woopsie Daisies"..."Bagel Boo-Boo's"...don't get me started! ;-)

Sheryl said...

I made these today and gosh, they are so tasty. I was out of walnuts, and had to substitute the same quantity with a mixture of raw cashews, pecans and slivered almonds, ground up in my mini processor. I also threw in a handful of raw cacao nibs for added nutrition, crunch and taste. I used a coconut spray for the first time in my USA 6 well pan, & they slid out perfectly. Mmm, so good! Thank you so much for all your great recipes, they have kept my family very happy.

Gourmet Girl Cooks said...

Hi Sheryl,

So happy you enjoyed them. There are so many ways you can tweak them and swap items out for others like you did. Your version sounds super tasty! It's amazing how nicely they slide out of that pan isn't it! I'm slowly switching out most of my bakeware to USA Pans...I have never had one thing stick in them. You are so very welcome. I am so happy you and your family are enjoying my recipes. :-)

Amanda said...

Do you have to use coconut flour or can you just sub almond flour for the coconut flour?

Gourmet Girl Cooks said...

Hi Amanda,

You do not have to use coconut flour and can use almond flour instead but the texture will probably be different. Coconut flour is a dry flour compared to almond flour that has the natural oils. You can try it and see how it turns out. I don't think it would be bad but will more than likely be different texture wise. :-)

Cheri said...

I hate to be melodramatic (and late to the party) but I love you! Four days grain free so far and doing well...good energy and stabilized appetite, but I was getting a little bored with eggs for breakfast. Made these bagels tonight (minus the dried fruit, trying to reset my palate in these early days) and just had to make eggs and bacon to go with. I put my homemade cream cheese on it. Divine. I can't wait to waltz my way through your recipes. Thank you for this.

Gourmet Girl Cooks said...

Hi Cheri,

Thanks so much! I'm so happy you enjoyed them. I agree with you too...resetting your palate in the beginning until your new grain free life is more established is a great idea. I think that many folks find transitioning away from bread products most difficult and you begin to obsess about them. Honestly, once you realize that you actually do have decent grain free bread option, eventually as time goes by you relax and its not as big a deal. There are many times that I actually have a plate full of biscuits in my fridge, yet I decided just to have eggs and bacon or sausage because bread is less of a focus.

I wish you lots of success. For me, in the early days, find a decent "pasta" replacement, pizza replacement and a bread type of replacement made grain free life so much more enjoyable and I felt that I could really stick with it. It's been 3 years (next month). I have never ever done anything that long before when changing eating plans. Best of luck and hope you find some more recipes to enjoy! :-)

Cindy said...

Hi GGC,

Do you think these would be too thin to cook in a muffin top pan? Also if I wanted to add some Hi-Maize resistant starch, how much would you suggest - maybe 1/2 cup and take off 1/2 cup almond flour?

Gourmet Girl Cooks said...

Hi Cindy,

No, I don't think they would be too thin and if you felt like it wasn't enough, you could always have 2 and treat each one like "half". I have never used Hi-Maize resistant starch before so I'm not quite sure how it is used or substituted in a recipe. Maybe for your first batch you should try swapping out a smaller amount first (like 1/4 cup) to see how it behaves. If you have never made these according to my recipe, I'm not sure how you will know how it compares texture wise. If you have already been experimenting with it then maybe you already have an idea of how it behaves. If it is super absorbent (like coconut flour) it may change the texture a lot or you might have to increase liquids or eggs, etc. Let me know how it turns out for you. :-)

Cindy said...

Hi GGC,

Thanks so much for your quick reply - I was hoping you would reply today, but because it's the weekend, I didn't think you would, so an extra thank you (because I'm making them today) ;D Also I was kinda thinking the same thing - I'm going to make them as is, so I can know what they're like, then I might experiment with the Hi-Maize.

Thanks again and have a great weekend.

Gourmet Girl Cooks said...

Hi Cindy,

You are welcome. I hope they turn out nicely for you. You will need to reduce the baking time a bit since you are making thinner versions...but I assume you've already figured that out. Hope you enjoy them. :-)