Tuesday, May 7, 2013

Sunflower Seed Bagel Toast Topped w/ Chicken Salad

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!

Sunflower Seed Bagel Toast


CyberSis said...


These look awesome! I haven't made the bagels since getting the Honeyville flour ... I'll have to make them again. (My "go-to" bread has been your biscuits!)

Tonight I read the comments on your original Bagel Squagel page and saw that someone wondered about substituting something for the flax. I wonder if ground chia seeds might work and be milder flavored. I have "golden" flaxseed meal in the freezer, but don't use it much anymore unless a particular recipe calls for only a small amount. I find that recipes with a heavy concentration of flax (like some of Dr. D's) can be a little "strong." I don't have any chia right now, but I might try it at some point and see what happens.

Hope your weather is back to "normal." We have one more day of mild temps and sunshine before the rain hits. Well, it keeps things "interesting," anyway. :-)

Garden Girl 30076 said...

I am in love with your Bagel/Squagel recipe already - can hardly wait to try the Sunflower Seed Bagel Toast recipe - You are truly amazing!

Gourmet Girl Cooks said...

Thanks, Cybersis! Never thought about using chia as a substitute for flax -- let me know if you try it and how it turns out! The sun is shining as I am typing this -- supposed to be a threat of showers later this afternoon...but I'm enjoying the sunshine right now! :-)

Gourmet Girl Cooks said...

Thanks so much, Garden Girl! So glad you enjoy the Bagel/Squagles already -- hope you enjoy the sunflower seed version too! I just had a piece with cream cheese and coffee for my lunch! Thanks for your kind comments! :-)

mary eleazer said...

Hi GG I am new to your blog and love it. Is blanched almond flour the same as just almond flour?

Gourmet Girl Cooks said...

Hi Mary and welcome! Blanched almond flour is actually almonds ground withOUT their skins. Regular almond flour is usually ground WITH skins. The blanched is a bit more finely ground and lighter and better for lighter baked goods. For pizza crusts, breading chicken, etc. or even this bagel toast, regular almond flour would work okay. I buy the blanched almond flour in 5-lb bags from Honeyville online and tend to use that for everything rather than have numerous different kinds of flours (the nut flours keep better refrigerated). This is the kind I use...but if it is too pricey for you, I have been told that Trader Joe's carries very reasonably priced regular almond flour. Here is the Honeyville type I use -- and if you are interested they have a 15% off sale through this week if you use the code "RECIPE" in the coupon box on their site. You can also find it here on Amazon (w/ free shipping if you are an Amazon Prime customer). http://www.amazon.com/gp/product/B0006ZN538?ie=UTF8&creativeASIN=B0006ZN538&tag=gougircoo-20