Little Bagel Bites and Bigger Bagel Bites!. A Low Histamine Recipe.

Little Bagel Bites and Bigger Bagel Bites, are a Low Histamine bread to enjoy with breakfast, a bowl of soup or toasted along side a salad. If you are currently eating a Low Histamine food plan, you might want to come and take a look! They really are quite good...

Since making reference to eating a Low Histamine food plan, 

I have learned a lot! From the relief of feeling better to how very much I miss bread! Yes, this bread baker really misses bread. Toast with eggs, a sandwich on whole wheat and honey bread, French toast for breakfast. Pizza...not to mention a wheat based dessert like cake or pie. All gone, for now. So I began trying some of the wheat free bread options found out there on various sites, but to be honest with you, in my humble opinion, they were not very bread like. And while I have plenty of food to eat, with no reason to be hungry. I was really, really missing bread. 

 

There was only one thing to do, try again, modify and improve.

So I did. But fair warning even this version is only bread like, and best toasted until golden brown with a crunchy edge, then buttered before eating. Honestly, it is the almond flour. Almond flour will always have that crumbly texture, in my humble opinion. And while it works rather well as a stand in for wheat flour, the end resulting crumbly texture is a characteristic of almond flour, and will be present in all that you bake using almond flour. 

I have tried many of the 100% oat flour recipes as well. 

With out much success when based upon the final texture, which to me was glue-y, or heavy. Especially with a bread recipe. That texture when you first bite into it, is so important. As well as the texture when you chew it. They both are part of it being a successful recipe or not. A successful recipe will have three components, how it looks because we do taste with our eyes first. The bite or how it feels in our mouth, and then the flavor. If any one of those is off, the truth is, we probably won't want to eat it. I know I don't. And bread replacements has been the most difficult to improve, much less master. 

This is a quick bread recipe, not a traditional bagel. 

Quick to mix, shape and bake. It is not sandwich bread. Even when fresh baked and right out of the oven, these Little Bagel Bites have a firm texture, again from the almond flour. But what they do offer is breakfast toast! And currently in this Low Histamine eating plan, I am slaying one dragon at a time! I have made this recipe three times now, and feel confident enough in this version to share it for others who are also toast deprived, to enjoy! They are high protein, made with whole food ingredients, taste quite good and toast up like a dream. You will want to toast to a light golden brown all over with a crunchy edge for best enjoyment. PS they are quite lovely with raspberry jam!

And then after that third time baking Little Bagel Bites, I wondered...

if in fact they should be a bit bigger. One is a very small meal, yet two is too much. So why not divide the dough into thirds and make a Bigger Bagel Bite? So I did and I have to tell you, they are even better! Moister, they still bake up like a dream and the size is large enough to be a meal. And sometimes my morning meal is just toast, so these Bigger Bagel Bites are exactly what I was looking for! And for those mornings I am really hungry, along side a fried egg will be perfect. 

As well as a delicious sandwich, for those days only a sandwich will do!

Additional thoughts on this recipe:

Important note regarding oat flour. I do not purchase oat flour, I make my own from old fashioned oats. It is quite easy. See below for photos and the process. 

Important note regarding cottage cheese. Cottage Cheese varies from maker to maker. It can be quite dry or a bit on the liquid side, for this recipe you want a moist but not overly wet cottage cheese. If need be, drain the cottage cheese briefly and remeasure for a full half cup. 

And the recipe is so easy to double for a batch of six large Bagel Bites.

Once the Bagel Bites are cooled from the oven, I cut in half crosswise, wrap in individually in wax paper and freeze. They thaw quickly on the counter or in the toaster. Frozen they remain fresh until enjoyed. 

Ingredients needed for this recipe:

• cottage cheese
• egg
• almond flour
• oat flour
• baking powder
• salt
• butter

You will also need the following:

• sieve
• medium mixing bowl
• measuring spoons
• measuring cups
• silicone spatula
• kitchen knife or dough scraper
• small baking pan

Now we are ready to begin!

Little Bagel Bites and Bigger Bagel Bites, a Low Histamine Recipe

by the seat of my pants

350-degree oven

1/2 c cottage cheese, see note above

1 egg

2/3 c almond flour

2/3 c oat flour, see note above

1 t baking powder

1/4 t salt

additional oat flour for rolling and shaping

Place the dry ingredients, almond flour through salt into the medium mixing bowl. Add the egg. Place the sieve over the top of the mixing bowl, add the cottage cheese to the sieve. Press the cottage cheese through the wire mesh into the mixing bowl. 

Mix the cottage cheese into the dry ingredients. Mixing well, leaving no dry spots or wet spots in the dough. Turn the dough out onto a cutting board sprinkled with additional oat flour. 

Form the dough into a flat round disc. Using a knife or dough scraper, divide the dough into four equal parts. Coat each cut edge with additional oat flour. 

Form each piece into a small round disc. 

Butter the small baking pan. Pick up each disc to transfer to the baking pan, and place your finger into the middle to make a small hole, wiggle your finger to shape the hole and gently place the bagel dough onto the baking pan. 

Bake at 350-degrees for 25 minutes or until golden brown and done in your oven. Let cool and remove from the baking pan. Store in the refrigerator until eaten. 

For Bigger Bagel Bites, divide into three equal parts. Coat the cut edges with additional oat flour. Shape into a round disc about 3/4 of an inch thick. Work a small hole in the middle to resemble a bagel. Place on a prepared baking sheet. 

Bake at 350-degrees for 28-30 minutes or until done in your oven. Let cool and remove from the baking pan. Store in the refrigerator until eaten. 

UPDATE:  For your convenience, a "copy and paste" version of Little Bagel Bites and Bigger Bagel Bites has been included below. 

How to make your own Oat Flour. measure 3 c old fashioned oats into the food processor. Secure the lid and begin processing. You will want to process until the oats are finely ground and begin clumping together. Remove the oat flour from the processor and store in a tightly covered container or a large freezer storage bag. 

You may also enjoy: 

Low Histamine Recipes to Enjoy!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:   

Little Bagel Bites and Bigger Bagel Bites, a Low Histamine Recipe

by the seat of my pants

350-degree oven

1/2 c cottage cheese, see note above

1 egg

2/3 c almond flour

2/3 c oat flour, see note above

1 t baking powder

1/4 t salt

additional oat flour for rolling and shaping

Place the dry ingredients, almond flour through salt into the medium mixing bowl. Add the egg. Place the sieve over the top of the mixing bowl, add the cottage cheese to the sieve. Press the cottage cheese through the wire mesh into the mixing bowl. 

Mix the cottage cheese into the dry ingredients. Mixing well, leaving no dry spots or wet spots in the dough. Turn the dough out onto a cutting board sprinkled with additional oat flour. 

Form the dough into a flat round disc. Using a knife or dough scraper, divide the dough into four equal parts. Coat each cut edge with additional oat flour. 

Form each piece into a small round disc. 

Butter the small baking pan. Pick up each disc to transfer to the baking pan, and place your finger into the middle to make a small hole, wiggle your finger to shape the hole and gently place the bagel dough onto the baking pan. 

Bake at 350-degrees for 25 minutes or until golden brown and done in your oven. Let cool and remove from the baking pan. Store in the refrigerator until eaten. 

For Bigger Bagel Bites, divide into three equal parts. Coat the cut edges with additional oat flour. Shape into a round disc about 3/4 of an inch thick. Work a small hole in the middle to resemble a bagel. Place on a prepared baking sheet. 

Bake at 350-degrees for 28-30 minutes or until done in your oven. Let cool and remove from the baking pan. Store in the refrigerator until eaten. 

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