If you ask me, Maca, what’s the one thing you absolutely adore about Montreal food? Without a doubt I’ll scream: GIMME ALL THE BAGELS!
Sorry, New York City bagels, but the Montreal-style bagels are smaller, thinner, sweeter and denser, perfectly handmade and wood-fired paired with dreamy toppings and boiled in honey-sweetened water before being baked (are you drooling at this point?).
If you read my first low-fodmap post last week, you now understand a bit more why I am doing it, the things I’ve been eliminating, reintroducing and now learning how to tolerate. As a bagel fan, I know my delicate tummy can’t process a good ol’ Montreal-style bagel every week, so today I tried this homemade bagel recipe at home that I loved, lots (and you only need three ingredients!).
To celebrate Valentine’s day today, I created these low-fodmap heart bagels (and a bunch of yummy topping ideas!)
The recipe is very easy and nothing beats freshly home-baked bagels, am I right?
what’s the difference between a normal bagel and a low-fodmap one?
By now, I’m sure you think it is very hard to make your own bagels at home, but I promise you they aren’t! To have a low-fodmap recipe you’ll need to replace the gluten using a gluten-free flour and a lactose-free greek yogurt. I didn’t boil the bagels in water sweetened with honey, because honey is considered high-fodmap, so I (sadly) avoided this in this recipe.
Low-fodmap topping ideas
Aren’t bagel toppings the best part of eating them, for real? I always get SO excited to plan my toppings and add as many colourful ingredients as I can, helping my little ones take their veggies and protein. I always start spreading lactose-free cream cheese as a base to all the bagels, and I add my favourite toppings, such as:
– cherry tomatoes and basil
– cucumbers and cream cheese
– mushrooms and cream cheese
– boiled eggs with sea salt flakes
– feta and chives
– lactose free cheese and chives
– smoked salmon and chives
– alfalfa sprouts, cream cheese and sea salt flakes
- 1 cup gluten-free flour
- 1 cup lactose-free greek yogurt
- 1 tsp baking powder
- 1 tsp salt
- 1 beaten egg
- Preheat your oven at 400F
- In a big bowl, mix the gluten-free flour, salt and baking powder
- Add the lactose-free greek yogurt and mix well
- Knead your flour well and divide it into 4 equally parts
- Roll each quarter and form a heart. Add a hole to each bagel
- Brush all the bagels with the beaten egg, top with sesame seeds
- Bake for 20 to 25 minutes until they are golden