Sometimes mornings can be really busy and you just want to make toast with jam and a coffee. It may seem like a quick satisfying meal but consider the effects of such a nutrient poor start to your day: The bread and sugary jam in the morning will spike your blood sugar in the morning. Even two slices of whole grain toast has the same effect on your blood sugar as 6 TSP OF SUGAR! Combined with the stimulant effects of coffee, you'll feel a high and then a crash about an hour later. This starts you on a continuous cycle of sugar spikes and crashes throughout the day leading to that all too familiar energy slump at 3pm.
The best way to maintain balanced energy throughout the day is to eat nutrient dense, blood-sugar balancing foods. Including healthy fats, fibre and protein is the best way to balance your meals and avoid the rush of simple sugars into the blood stream.
Enter....the power bagel. This recipe has been created to maximize fibre, nutrients, protein along with top flavour and satiety. Let's be honest, a gluten-free diet is often lacking in that stoggy, comforting, sauce-sopping quality of bread. This bagel is high in protein from eggs, high in dietary fibre from steel-cut oats, high in nutrients such as magnesium and zinc from the pumpkin seeds and provides insulin regulating, metabolism boosting properties from the cinnamon. Omega 3 and high fibre coming from the chia seeds. Topped with grass-fed ghee which provides soluble vitamins such as A, E.
This recipe requires a donut pan. It's a great purchase to make gluten free bagels and donuts that are quick and easy. You can buy one online here.
- 2.5 cups Steel- Cut Oats
- 2 tbsp chia seeds
- 4 free-range eggs
- 1 cup Plain, full-fat Greek Yogurt
- 1/2 cup honey
- 1/4 cup fresh lemon juice
- 1 tbsp ground cinnamon
- 6 pitted dates, chopped
- 2 1/4 tsp baking powder
- pinch of pink salt
- Heat the oven to 350 degrees.
- In a dry blender, blend the oats and chia seeds separately until finely powdered. The oats should feel like flour, not grainy, so keep blending until you achieve this consistency. Add to a medium bowl and set aside.
- In another mixing bowl add the eggs, yogurt, lemon juice, honey, cinnamon, baking powder and salt. Whisk until combined.
- Chop the dates. Add these and the pumpkin seeds to the wet mixture.
- Add the dry to the wet and stir until well combined.
- Grease the donut pan with a little bit of ghee.
- Using a spatula, add the mixture to a piping bag or large ziplock with the tip cut off. Pipe into the donut pan, the more shallow you pipe it, the more crispy your bagels will be.
- Sprinkle a touch of salt to the top and place in the oven on the middle rack.
- Cook for 15min until slightly golden on top.
- Carefully remove and place on a cooling rack.
- Repeat for the second batch.
- Yields 12 bagels
- Can be stored in an air-tight container for 1 week or frozen for 2 months.
- Try toasted with ghee, butter or peanut butter. Use as a sandwich with cream cheese.