MI5 missed a trick not hiring me. I’d have made a fine spy! Spotted the postman several streets away this morning and sprinted out of the door like Usain Bolt off his starting blocks to meet him. Not that i’ve been eagerly awaiting my new bagel tray to arrive or anything! Oven on, preheat ready, go.
I love honest, homemade cooking and i’m not one for useless, ‘for the sake of it’ gadgets but I do like a practical, good quality one that makes preparation, cooking and presentation that much easier. I’ve been craving bagels ever since I walked past a bakery last week. My brain cells sparking off Paleo alternatives like fireworks on bonfire night that I knew the first thing I needed was a bagel tin. There’s something romantic about the smell of freshly baked bread and whilst the traditional stuff is now off the menu, these paleo versions are in there like swimwear!
Yesterday I put away more nuts than a squirrel approaching hibernation so today I’m having a day off and substituting with my all-time favourite veggie base combo.
Nostalgia meets modern Paleo in today’s post. Smother with lashings of smashed avocado or go simples with melted organic extra virgin coconut oil.
Makes 6 bagel halves
- 1/2 cauliflower
- 1 carrot
- 1 courgette
- 1/4 celeriac
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 3 eggs
Oil your bagel tray with a little olive oil or coconut oil to avoid sticking.
Using a food processor, finely shred the cauliflower, carrot, courgette and celeriac.
Heat in the microwave for 5 minutes until the vegetables soften.
Transfer to a muslin cloth and squeeze out all the excess water.
Place in a bowl and add the remaining ingredients.
Mix together and scoop into your bagel tray.
Brush the tops with melted coconut oil.
Bake in the oven on 200C for 13 minutes.
Veggie bagels ready to smother in your favourite fillings.
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