you can just thank me now...
On its own merit, it is a terrific recipe and the ingredients fall into the "S" category for Trim Healthy Mama, so the craze is pretty much a no-brainer!
Now, as is often the case since THM does not have a set upper limit for fatty foods, we can sometimes get a little too crazy, forgetting that at some point foods which are calorie-dense can stall our weight-loss progress.
Since I love to eat, I decided it would be best if I could lighten this up a bit - so I substituted Trim Healthy Mama Baking Blend and Trim Healthy Mama Oat Fiber in place of some of the almond flour and made a few other adjustments as well. *This is where I hope no one notices that I promptly slather butter on my lightened up version.
These are SO good! I was going to show some self restraint... but...
1 C almond flour
3/4 C Trim Healthy Mama Baking Blend (or RunAmok Mama's Quick Mix)
1/4 C Trim Healthy Mama Oat Fiber
1 1/3 TBS Aluminum-free Baking Powder
3 1/4 C shredded Mozzarella Cheese
3 oz Cream Cheese, cubed (or 1/3 less fat cream cheese)
2 large Eggs, beaten
*optional poppy and/or sesame seeds for topping
*optional egg white + water (or melted butter) to brush on top of bagels before adding seeds/baking
- Preheat oven to 400 F.
- Line a cookie sheet with parchment paper (NOT "wax paper".)
- In mixing bowl, mix all dry ingredients together. (I used my Kitchen Aid mixing bowl.)
- In microwave safe bowl (or large glass measuring cup) add the mozzarella cheese and cream cheese. Place in microwave for 30 seconds, stir and repeat several times until the cheese is fully melted and incorporated together.
- Roll the melted cheese mixture into the mixing bowl, add the beaten eggs, and turn the mixer on to low. You will need to stir down the sides to make sure all the dry ingredients are mixed in. Once mixed, knead with your hands until a pliable, elastic dough forms. *If you do not have a mixer that will handle this heavier dough, you can stir ingredients together and then knead with your hands.
- To form bagels, you may use one of two methods. First, separate dough into 8 equal parts. Second, roll each into a slightly flattened ball and, with fingers, gently poke a hole in the middle, expanding the hole to approximately 2 inches. (The hole will reduce with cooking.) Alternately, with hands, shape each into a long rope and then bring ends around and overlap to form a ring. Press ends together, rolling gently until ring is the same thickness all the way around, creating the characteristic "bagel" shape.
- If desired, you may brush bagels with an egg white and water mixture, but I did not use here and they were great as it.
- If topping with poppy or sesame seeds, sprinkle them on a plate and press each bagel gently onto seeds, then place right-side-up on parchment-lined cookie sheet.
- Bake at 400 for 10 - 12 minutes, checking at 10 minutes to be sure they are not browning too quickly.
- Remove from oven. Try to wait until they are slightly cooled before slicing and slathering butter on them... Or not. Whatever.
These are great "as is" or as a sandwich. I will be updating with other variations soon, so check back!