Anti-Inflammatory Zucchini Bagels Low-Carb, Gluten-Free & Nourishing
🛒 What You’ll Need
- 2 cups Grated zucchini (moisture squeezed out completely!) 🥒
- 1 ½ cups Almond flour 🌾
- 2 large Eggs 🥚
- 1 cup Shredded Mozzarella or Dairy-free cheese 🧀
- 1 tsp Baking powder ✨
- 1 tsp Garlic powder & ½ tsp Onion powder 🧄
- A pinch of Turmeric (for that anti-inflammatory boost!) 🧡
- Topping: Everything Bagel seasoning or sesame seeds 🥯✨
👩🍳 Instructions
- Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone donut/bagel pan. 📝🔥
- Squeeze the Zucchini: This is the most important step! Place your grated zucchini in a clean kitchen towel and squeeze until every drop of liquid is gone. You want dry zucchini flakes! 🥒💪💦
- Mix the Dough: In a large bowl, combine the dried zucchini, almond flour, eggs, shredded cheese, baking powder, and spices. Stir until a thick “dough” forms. 🥣🌪️
- Shape: Divide the mixture into 6 portions. Roll them into logs and join the ends to form a bagel shape, or press them into your bagel pan. 🥯🏗️
- Garnish: Sprinkle your favorite seasoning (Everything Bagel seasoning is highly recommended!) generously over the top. ✨🥯
- Bake: Pop them in the oven for 20–25 minutes until they are firm to the touch and beautifully golden brown. ⏲️🎯🤤
- Cool: Let them cool for at least 10 minutes. This allows the internal structure to set so they have that perfect “bready” chew! 🍽️🌬️
🔥 Pro Tips:
- The “Dry” Secret: If your zucchini is too wet, the bagels will be mushy. Squeeze it like you mean it! 🥒🚫💧
- Toasting: These are incredible when sliced in half and toasted the next day with a smear of avocado or grass-fed butter. 🥑🧈💎
