Zucchini Bagels

Zucchini Bagels:

Ingredients:

1. 1 cup Mozzarella cheese (shredded, low-fat)

2. 3 medium zucchini

3. 1/3 cup flaxseed , ground or coconut flour (phase 3)

4. 2 large Eggs

5. 1 tsp Baking powder

6. 1/4 tsp pink himalayan salt

Directions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Shred the zucchini using a food processor or grater. Place in a collander over the sink and sprinkle with a little sea salt (not the part in the recipe ingredients above, just a sprinkle lightly – the exact amount isn’t important). Let sit for at least 20 minutes (up to an hour) to drain.

3. Place the shredded zucchini into a cheese cloth. Squeeze to drain additional moisture. (Keep squeezing – you should have about one cup of moisture released.)

4. In a small bowl, melt the mozzarella in the microwave for about 90 seconds, until you can stir it. (You can do this on the stove if you prefer – watch it until it’s melted enough to stir.)

5. Meanwhile mix the remaining ingredients in a large bowl.

6. Working quickly before the mozzarella has the chance to cool, add the mozzarella to the rest of the mixture. Knead with your hands until a smooth dough forms.

7. Spray a silicone bagel mold with oil of choice. Press the dough into the cavities.

8. Bake for about 15-20 minutes, until golden.

(Notes: Use coconut flour if in phase 3) 2 small bagels= 1 serving (1 veggie, 1 dairy, 1 fat)