These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening we had leftovers that needed to be used, so I didn't have to cook dinner. However, I was in the mood to bake! Friday night I didn't feel like cooking, so we had picked up a rotisserie chicken to have for dinner along with a salad. I still had leftover chicken that needed to be used. We also had leftover Poblano Pepper, Beef & Cheese Pie that needed to be used from Sunday, too. So, hubby had the leftover pie for his dinner and I made myself some chicken salad (diced chicken, mayo, celery and green onions) with the leftover chicken. I felt like having my chicken salad on some toast, and I've wanted to make a batch of my Bagel/Squagel bread as "bagel toast" topped with sunflower seeds ever since one of my readers, Annette, told me she had used that as a topping for it once. I absolutely love sunflower seeds and just happened to have a bunch leftover from when I made my grainy seedy bars not too long ago. So, I made a half batch of my bagel bread and topped them with sunflower seeds and baked them -- I pulled them out about 10 minutes before they were finished and brushed the top of the bread and seeds with melted Kerrygold butter and then popped it back in the oven for about 8 to 10 minutes to finish baking. When I pulled it out, I sprinkled it lightly with some Kosher salt and let it cool and then cut it into squares. Instead of using a spatula to spread the batter out evenly in the pan, I used lightly sprayed parchment paper placed on top of the dough and used a flat edge (small box) to spread it out to an even 1/2-inch or so thickness. In this batch of bagel bread, I omitted the Italian seasoning and garlic powder and only used the onion powder with salt and pepper to season it...I wanted to TASTE the sunflower seeds! I topped my little Sunflower Seed Bagel Toasts with a scoop of chicken salad...and it was absolutely delicious! I was going to bake some chocolate chip cookies, too...but decided to make those later this week! :-) I snapped a couple photos of the Sunflower Seed Bagel Toast as well as my simple dinner below. The recipe for my Bagels/Squagels is embedded in a link above. Enjoy!