Paleo Protein Bagel
Inspired by Everything But the Bagel, I took a twist on my protein muffins and turned them into paleo protein bagels, featuring this star spice combo. Typically I recommend using whites from whole eggs in my muffins over packaged egg whites, but for this recipe the packaged egg whites actually work a little better! They’re pasteurized in a way that yields a denser, more stiff product, which isn’t the best for fluffy muffins but is the perfect texture for a bagel!
I topped my bagel with a homemade cashew-based vegan cream cheese and added a side of sliced veggies to round out my meal.
Paleo Protein Bagel Recipe:
Ingredients
1 cup almond flour
3 Tbsp coconut flour
3 Tbsp ground flaxseed
1 Tbsp baking soda
4 egg whites
1 whole egg
1 Tbsp apple cider vinegar
2 Tbsp water
4 Tbsp everything but the bagel seasoning
Directions
Preheat your oven to 350. Combine all ingredients well. Roll dough into 3-4 balls (depending on how big you want your bagels to be), flatten and place on parchment paper on a baking sheet. Use a knife to cut out the center of your flattened dough. Roll up the bagel centers together, flatten to create another bagel, and cut out the center. Sprinkle Everything But the Bagel on top and bake for 20 minutes. Remove and let cool, then slice in half to add your filling. Enjoy!
Cashew Cream Cheese Recipe:
Ingredients
1 cup cashews
1 Tbsp garlic
1 Tbsp lemon juice
1 Tbsp chopped sundried tomatoes
2 Tbsp nutritional yeast
Directions
Soak cashews in water for a few hours or overnight. Drain water and pour cashews, garlic, lemon juice, and nutritional yeast into a food processor and blend. Mix well, pausing to push down the parts that get pushed against the side of the food processor. Add your sundried tomatoes and mix for another minute or so, until well combined. Spread on top of your bagel and enjoy!
Brands I Used
Trader Joe’s Everything But the Bagel Seasoning