My favorite recipe is the easiest to get creative with. This morning I replenished my weekly bagel supply with what I will call Texas Pecan Cinnamon Toast (TPCT). I was also needing more fat in my KETO fridge so I made some Texas butter to smear on top of a toasted bagel, or on a slice of TPCT. See Texas Butter recipe below. You’re Welcome!
BAKE SIX BAGELS and ONE PAN TEXAS TOAST OUT OF THIS RECIPE
1ST BOWL DRY INGREDIENTS to bake (6) small bagels on pan Texas toast:
1.5 cups Almond Flour + 1/4 tsp bake powder + 1/4 tsp sea salt (STIR)
2ND BOWL WET INGREDIENTS:
2 eggs beaten + 1/4 tsp Xanthan gum + 1 tbls melted butter
3rd MICROWAVE BOWL:
2.5 cups mozzarella shredded cheese (one bag in Mexico)
Combine 1st bowl with 2nd bowl, mix then add 3rd bowl of melted cheese. Use dough arm on stand mixer. Smear coconut oil on your hands to shape by hand. Sprinkle 6 wet bagels with sesame seeds. Remaining dough, pat into a baking pan, sprinkle with Stevia and cinnamon, add pecans and bake bagels and toast for 20 minutes 250 C.
TEXAS CINNAMON BUTTER to keep on hand as a FAT BOMB treat
2 sticks butter, softened to room temperature
1 tsp maple syrup
1 tsp Stevia
1 tsp. cinnamon
1 tsp. kosher salt
1/2 tsp. pure vanilla extract
- Using a hand mixer, mix all ingredients until fully whipped.
- Place butter in a covered dish in the fridge to add a bit of needed FAT and taste!
INGREDIENTS FOR TEXAS BUTTER