Maggie, I love you.
I just had to say it. Why? Keep reading, and I’ll tell you. I’ve got a lot to say in this post, so make sure you’re comfy.
Okay, so I’m going to be straight forward here.
I gained weight. A lot of it. About 10 pounds in three weeks… How is that even possible?
And no, I haven’t been stuffing my face or hanging around in bed all day, every day. I haven’t been as active since my running ordeal, but I still walked and ran somewhat regularly. I though eating 1400-1500 calories a day was perfectly reasonable. I guess not.
So obviously, I was annoyed. I didn’t panic and have a meltdown like I did last time, but I did want to know where I was going wrong.
So my dietician, Deborah, who I am convinced can walk on water, suggested I try lowering my carb intake. Being a vegetarian, my carb intake is probably a bit higher than normal, and I was eating enough protein.
Not wanting to be difficult (I would never do that!), I went along with it: 1200 calories a day, 4 servings of grains, 45g protein, 40g fat, as many veggies as I want (that could be dangerous) and 3 servings of fruit.
Eating fewer carbs was a big challenge at first, but it has been almost a week, and I’m adjusting nicely. I’m eating way more protein, and you know what?
I FEEL BETTER.
So I’m not sure I want to eat minimal grains for the rest of my life, but I’d rather be a low carber than a celiac. If my feeling lousy is just a result of too many carbs and not a food intolerance, I would be much happier.
So…Maggie. She’s got this awesome yoga page, and, on a whim, I decided to try this program from this person. I’m on day five only, but the verdict is I absolutely love it. I can’t believe I haven’t tried yoga before.
Maggie, you have changed my life. Thank you so much.
I am still doing that couch to 5K, and I like it. It’s hard, but I like it. Would you like me to do a whole review?!?
As if that isn’t enough, to make up for my previous inherent lack of exercise, I am also going the Bob Greene Total Body Makeover (BGTBM), but only three days a week.
So yeah, I’m going yoga everyday, running and BGTBM three days a week, just not on the same day.
Does that seem like too much? I don’t know, but I feel better.
So about those bagels… they’re amazing.
I made them out of carb-deprived desperation, and I am in love with them.
Yes, I am in love with a bagel.
But these are way than regular bagels. No fussy yeast, rising, kneading, poaching (?), or even grains! They’re completely vegan, gluten, and fuss free.
Going low carb doesn’t seem so bad…
Nutritional Comparison
Serving: 1 bagel
Calories: 310
Carbs: 62g
vs.
My Easy Grain Free
Serving: 1 bagel
Calories: 60
Carbs: 4.8g
20 Minutes Grain Free Garlic Bagels
My favorite way to eat these is cut in half, toasted, and slathered with Earth Balance, jam, or peanut butter. They honestly taste just like the bagels you know and love, except without the hours of prep time and the extra inches on your waist.
Adapted from Sugar Free Low Carb Recipes
Ingredients
3T egg replacer mixed with 12T water, or 6 eggs (I’m going to have to try this with egg whites and report back)
1/3c. applesauce (feel free to sub some or all with oil)
1/2c. coconut flour
1/2t baking powder
1/2t salt
1T minced garlic
2t xantham or guar gum (you can leave this out, but the bagels will be grainier)
Directions
Preheat oven to 400F.
Mix together egg replacer or egg, applesauce, minced garlic, and salt. Add in coconut flour, baking powder, and xantham or guar gum. Te batter will be dry, but don’t worry.
Divide dough into 5 portions (feel free to make more or less, depending on how much and what size you want them). Roll one potion into a ball, flatten into a uniform disc, and use you fingers to gently form a hole. Pinch any cracks that may form closed, and carefully transfer to a greased baking sheet. Repeat with the rest of the dough.
Update: Make sure you line the baking sheet with parchment paper or a silicone mat to prevent sticking. Thanks, Kristin, for pointing this out!
Bake your donuts in the oven at 400F for 15 minutes. Let cool, cut in half, slather with topping of choice or make a sandwich, and eat!
Carbs, who?
Enjoy!
-Kelly M.
Would you like me to do a full review of couch to 5K? Thank for your input!
{ 60 comments… read them below or add one }
← Previous Comments
I just made these and they are delicious. I used 3/4 cup coconut flour, the 6 eggs, coconut oil (instead of applesauce), and I did not use any xantham or guar gum. They turned out just fine. Thanks for the recipe!!
bagels.jpg
Not sure if the photo will post but I tried.
Woohoo! Many people have tried this recipe only to have it fail, so you have no idea how glad I am it worked out for you like it does for me! Thank you so much for making this, Gina!!!
I’m so glad you wrote the changes you made and said they were a success. I was planning on making these right now using eggs, all coconut oil, and no Xanthan or guar gum, but wanted to see if anyone had tried it yet.
Hi Erin! No, I have not personally made those changes. I know some people have reported problems when using eggs in this recipe, but I think the coconut oil and no gums should be fine.
does this entire recipe make a serving? or more? stupid question but I wanna be 100% sure!
Thanks so much for the question, Hayley! The recipe makes five bagels (whih is what I calculated the nutritional info on), but you could potentially get more or less bagels out of the recipe based on how large or small you made the bagels. I hope this helps!
I haven’t given this recipe a try yet but just wanted to point something out to you regarding the nutrition info. When I added all of the ingredients by 5 bagel serving, it is definitely more than 60 yyououlories. Did leave out an ingredient our something by chance?
Thank you so much for the question, Deidre, and I am sorry for the confusion! Here is how I calculated everything: egg replacer (90)+ applesauce (34)+ coconut flour (176) (I calculated this by only accounting for the calories in the net carbs of coconut flour)+ baking powder, garlic, xantham gum, salt (negligible calories)= 300/5= 60 calories. Thanks again, and I hope this helps!
I made these today, and my goodness. These are amazing. Thank you so much for posting this recipe!
You are so sweet. Thank you so much for making these!
Tried making this yesterday. They’re good, but I thought they were more like English Muffins. I used four eggs + 3/4 cup coconut flour and kept everything else the same minus the xantham gum and garlic. Thanks for sharing!
Thank you very much for making this recipe, and I’m so glad you enjoyed it! (They are rather English muffin-y… what a nice way to put it!)
I had to adapt these a bit but they did turn out great! I used coconut oil and only 5 eggs because it was very sticky. I usually stay away from xantham gum but used one tsp. I also added a tsp of dried minced onion, a tsp of poppyseeds and then sprinkled a few sesame seeds and poppy seeds on the top. They were great for egg, ham and cheese sandwiches for lunch
Thank you so much for making this Kim, and I’m glad you enjoyed it! I have never tried this recipe when replacing applesauce with fat, so thank you for testing that out, but I believe that (along with using actual eggs instead of egg replacer) is the culprit behind you having to make some adjustments to the recipe. Thanks again!
Hi Kelly,
I’ve been wanting to try this recipe for a long time, but I try to avoid processed foods like egg replacer! Have you ever tried this with chia/flax seeds by chance? And does using regular eggs change the texture/taste very much? Thanks!
Thanks for taking the time to post recipes. So appreciated! Just tried this recipe and the texture seemed right when I put them in the oven. But they were just dough on the inside, not risen at all, and were not cooked all the way through. I cooked one of them much longer (25 minutes) and it was slightly better after microwaving it for 30 seconds. They tasted so much like coconut, though. The whole house smells like coconut. Would be interested in trying with a different flour.
what brand of coconut flour do you use? Your recipes look great, but I see a lot of comments where the results did not come out the same. Coconut flour varies a LOT by brand, and I am really curious which brand you use, since your results come out so nice. I also think that is why others are not getting the same results, since it does vary so much by brand.
Hi Theresa! I use either Bob’s Red Mill or Let’s Do… Organic.
That nutritional stat comparison is craaaazzzzy! I would love to serve one of these up with a couple of scrambled eggs, for a low-carb and high protein breakfast.
Hi!
So excited to try this! Question, did you ever try this recipe with egg whites? Did it work or no? I usually don’t eggs, but I am obsessed with Egg whites so I would like to make it with. Let me know!
Andrea
Hi Andrea! I have tried a very similar variation of the recipe with egg whites, and was not overly impressed. I usually don’t bake with eggs either, and I love Ener-g egg replacer. Hope this helps!
Mine are in the oven now. A few things… I couldn’t find coconut flour ANYWHERE, but discovered that almond flour is really low carb too, so I used that. I used all ingredients as listed, and It was so wet that it was like pancake batter so I had to use 2 cups of the almond flour just to be able to spoon out bagel size lumps and spoon out a hole in the center of each. Fingers crossed!
Well they turned out somehow tasting/feeling more like corn cakes or corn muffin-like than bagel.. I’m going to work with them though ($28 invested so far. I’m gonna make these work somehow! lol) Although I have a feeling they may get cubed and recooked into low carb croutons. Which would be great too. I’ll do more experimenting and let you know. Thanks for the recipe.
Thank you for reporting back, Samantha!
These were great! I used whole eggs, coconut oil, and no gums. Was incredible with a bit of nutella!
Thanks Jessica!
Wow, ok, I’m going to be the dumb one and ask whether you mean 3 TABLESPOONS of egg replacer and 12 of water, or 3 TEASPOONS of egg replacer and 12 of water. Also calories, things got complicated in the comments, if I make this according to original recipe, is it 60 calories per bagel?
I’m sorry about the misunderstanding! T means tablespoon and t means teaspoon. I know this is confusing, so I write the measurements out in my more recent recipes.
Hey i was just wondering if the coconut flour could be replaced with either chickpea flour or almond meal?
Hi Maggie! Unfortunately, coconut flour cannot be substituted.
← Previous Comments
{ 10 trackbacks }