Lentil and Almond Flour Bagels

Protein bagels are making waves in social media lately. This simple, homemade bread has excited all of those seeking a high protein breakfast (or snack)! Not to be outdone- I got busy in the kitchen making our daughter a protein packed SCD compliant bagel. Our family follows the Specific Carbohydrate Diet (SCD) to help manage our daughter Crohn’s disease. The diet avoids foods shown to contribute to inflammation and aggravate IBD symptoms. These avoided foods include those found in traditional bagels, like wheat flour. After the first batch of Lentil and Almond Flour Bagels, I knew we had a winner!

Lentil flour makes the perfect addition to this quick SCD compliant bread. It adds a nutty, hearty flavor (without the nuts). Plus, lentils are a wonderful source of plant-based protein and fiber. Add their nutritional profile to protein filled almond flour and dry curd cottage cheese and voila! Our family now enjoys delicious, grain-free protein bagels just like the rest of the social media world!

How to eat Lentil and Almond Flour Bagels

Not only are Lentil and Almond Flour Bagels delicious, but they are sturdy. Some grain free breads we’ve tried get soggy or fall apart with too many fillings. These bagels make the perfect base for:

• avocado toast
• an eggy breakfast sandwich
• a turkey, hummus and arugula sandwich
• the list goes on and on

If you enjoy these bagels, check out these other recipes with the nutritious, versatile lentil as the star.

• Savory Grain-Free Focaccia Bread
• Creamy Butternut Squash Lentil Pasta
• Lemon Garlic Red Lentil Hummus

Lentil and Almond Flour Bagels

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• Author: Kristi McCollom
• Total Time: 40 minutes
• Yield: 8 4″ bagels 1x

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Description

Delicious protein packed bagels made with a few simple grain-free ingredients.  The combination of lentil and almond flours creates a sturdy base that will stand up to a piled-high sandwich!

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Ingredients

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1 large egg white

1 7.5 oz package Farmer cheese (about 1 cup)

2–3 Tbsp SCD compliant yogurt

1 tsp baking soda

1/2 tsp salt

1/2 tsp apple cider vinegar

1 cup red lentil flour

1 1/2 cups almond flour

1 Tbsp olive oil or remaining egg yolk for topping the bagel before baking

Optional: Everything bagel seasoning, shredded cheese, chives or any other topping you prefer

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Instructions

1. Preheat oven to 375 degrees and place a piece of parchment paper on top of a baking sheet.

2. Separate the egg white from the yolk.  Save the yolk and place the egg white in a large bowl.

3. Whisk the egg white well until light and frothy.

4. Add the Farmer cheese and yogurt and mix until everything is well incorporated.

5. Add the baking soda, salt and vinegar and mix again.

6. Add the lentil and almond flours and mix until a thick dough forms and everything is well incorporated. (You may need to use your hands to gently get all of the flours mixed in.)

7. Separate the dough into 8 portions.  Form each portion into a bagel shape.  I did this by flattening the portion into 1-inch-thick disk and then using my fingers to create a hole in the middle.  Alternatively, you could roll into a log then form into a circle by attaching the ends of the log.

8. Place the bagels onto the baking sheet. If desired, brush the top of each bagel with olive oil or use the remaining egg yolk and a little water to make an egg wash.  Top with everything bagel seasoning or other seasoning of choice.

9. Bake at 375 degrees for 20-25 minutes.  Bagels should be golden and firm to the touch.  Cool before slicing and enjoy!

Notes

If you prefer a larger bagel, divide the dough into less portions.  You will likely need to bake a larger bagel for 25 minutes.  Just watch them and remove from the oven when golden.  

Store these bagels in an airtight container in the refrigerator for 4-5 days.

Bagels will also freeze well.

• Prep Time: 15 minutes
• Cook Time: 25 minutes