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2 cups finely shredded zucchini (about 1 medium-large zucchini)
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2 large eggs, lightly beaten
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2 tablespoons olive oil or melted coconut oil
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1 tablespoon apple cider vinegar
Dry Ingredients (for gluten-free version)
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1 ½ cups almond flour
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½ cup tapioca flour (or arrowroot starch)
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon garlic powder (optional, for savory bagels)
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½ teaspoon sea salt
For Everything Bagel Topping (optional)
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1 tablespoon sesame seeds
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1 tablespoon poppy seeds
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1 teaspoon dried minced garlic
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1 teaspoon dried minced onion
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½ teaspoon flaky sea salt
Nutrition (per bagel, without topping)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 8 g |
| Carbohydrates | 11 g |
| Fiber | 4 g |
| Net Carbs | 7 g |
| Fat | 15 g |
| Saturated Fat | 2 g |
| Cholesterol | 55 mg |
| Sodium | 320 mg |
| Potassium | 220 mg |
| Vitamin A | 4% DV |
| Vitamin C | 15% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
Nutrition is estimated for the gluten-free almond flour version. Substitute with whole wheat flour (see notes) for higher carb content.
Instructions
1. Preheat & Prepare (5 min intensity: Low)
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