Grain-Free Bagels

and Cheesy Bagels

Dec 01, 2024

I used my new graham cracker pie crust with my pumpkin pie filling this week, and it turned out a very sweet pie. Too sweet for me, even though it got good reviews. I’ll be going back to the original crust using almond flour in the future, which is much more my taste, meaning not as sweet. I haven’t figured out what to use the graham cracker pie crust with yet, but when I do, I’ll share it. In the mean time, I love the crackers from the original graham cracker recipe.

Now, switching to bagels for a moment. I’m sharing a cheesy bagel recipe that originally appeared in my Everyday Keto Baking Cookbook a few years ago. This one is for members, but to celebrate my first grain-free bagel recipe I’ve made it free for the month of December. So if you haven’t tried it yet or you’re not a member, this is your chance!

What I’m Reading

Every so often I become absorbed in information about the human microbiome and the effectiveness of probiotics and cultured food. I’ve read several research reports, articles, and books on it over the past several years, but I’m really enjoying this latest book on the topic. The book is Cultured: How Traditional Foods Feed Our Microbiome by Katherine Harmon Courage. You will be amazed on how food and our environment is so closely tied to our microbiome and our health.

Thanks for having me in your inbox and joining me in the kitchen.

Have a delicious week,
Erica

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