Heads up on the following two recipes: They are not the typical all in one bowl “lunch” meals I make in the ELB. Now that that’s out of the way…
I was just trying to see how far I could push in making different kinds of food in the ELB. This is more of an experiment kind of food. But it was a success (after a few tries!) so here it is in case you want to try your hand at it….
B A G E L S made in the ELB! 😱 I mean, how awesome is that? Sadly, it can only make 2 pieces (probably 3 if you have the 3 tiered one and scale up the ingredients) and yes, you do need to use the toaster oven in addition to the ELB, but it I promise you – it tastes amazing! Feel free to top it with whatever you like, or knead in some dried fruits (blueberries anyone?) if you want it sweet. Cream cheese is a must, so break out the best you can find!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*
Here we go!!!
You’ll need just a few ingredients:
1/4 cup flour
a little less than 1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup greek yogurt
Everything Bagel seasoning from Trader Joe’s (or any dried onion/garlic/blueberry/raisin/cinnamon you want!)
How to make it:
1. Spray 2 ELB bowls with nonstick spray. Set aside.
2. Mix flour, baking powder, salt, and yogurt together until it comes together. Divide into 2 and shape into a ball. Make a hole in the center by poking with your thumb. Gently shape into a bagel. Place in the ELB bowl. Sprinkle with seasoning.
3. Cover with bowls with foil and set on the ELB base.
4. Place 3 ELB cups if water in the base. Cover and let steam until it shuts off, about 55 minutes.
5. Gently take the bagels out of the bowls and toast until lightly browned.
6. Split the bagels in half and toast once more. Serve hot!
I had mine half with cream cheese and sliced fig from the garden, and the other half with avocado, chili flakes, a squeeze of lime juice and salt!
Y U M!!
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