Little Bagel Bites. A Low Histamine Recipe.

Little 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! 

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! Toast with eggs, a sandwich on whole wheat 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 opinion. And while it works well as a stand in for wheat flour, the end resulting 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 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 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, 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 golden brown all over with a crunchy edge for best enjoyment. PS they are quite lovely with raspberry jam!

Important note regarding oat flour. I do not purchase oat flour, I make my own. Simply put whole old fashion oats in a blender or food processor and blend until the oats are reduced to a flour and the mixture is beginning to clump. That's it you are done. 

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 fairly dry cottage cheese. If need be, drain the cottage cheese and remeasure for a full half cup. 

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, 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. 

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

You may also enjoy: 

Low Histamine Recipes to Enjoy!

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Printable "copy and paste" version:   

Little 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. 

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