Are you even surprised? These have been on my to do list for the past couple of weeks, NAMELY because I've been wanting to try this Kite Hill vegan cream cheese for a long time. I couldn't commit for a while but my insta-friend (ha!) Kat convinced me to try it!!! No regrets - it was so good. I wasn't as big of a fan of the almond milk yogurt I tried but I loved this cream cheese!! Definitely a repeat purchase (but may look for it on sale).

I was looking for an easy recipe for these bagels that I could follow - one that was maybe a bit healthier, but still authentic....using only ingredients I had. Most recipes call for high gluten flour or bread flour, but since I didn't feel indulgent enough to invest in a whole bag, I decided to use all-purpose flour mixed with some Bob's Red Mill gluten-free flour blend. I looked at some paleo/keto recipes but knew that they would be more dense than what I was looking for to trial run good cream cheese. Didn't want to risk the texture issue! I settled on this recipe in the end, as it seemed authentic with the boil then bake method. I later found Deb's recipe, which of course seemed the best and most detailed, and adopted the baking soda + malt powder method (subbing the latter for molasses).

Since the recipe called for grams, I used what I had left of the gluten free flour, then added the rest of the all-purpose flour to fill out. The dough came together nicely:

After an initial rise in the bowl, I shaped them into little balls, flattened and carved out the holes. I like the smaller holes so I sized them that way! After a quick (90s) boil and egg wash, they were DOUSED in the Trader Joe's everything seasoning and ready for a 30 minute bake. Guys, my husband doesn't like the everything flavor, but since he's gone, I went ALL IN.

The whole process was much easier than I expected, albeit a little wait time on the rise! Well worth it, though. I woke up around 8 and was brunching around 10/10:30. Good weekend or day off activity.

Post bake perfection.

Stacked.

Cutting into the first one...

Then adding the SHMEAR.

Next time I might have to go all out with the proper flour...stay tuned for results!!! But know that for now, you can make a pretty darn good bagel with just normal flour 🙂

The post Everything Bagel Recipe Testing appeared first on French Pressed Kitchen.

We are in full on holiday mode here in D.C., baking lots of cookies, Christmas lights up. Pedro even made his first cookie EVER!!!! this year. I haven't really done any gift shopping yet.....but I still have a week. May the force be with me.

Anyway, these bagel sandwiches! The combinations were simple but delicious and made for an easy, last minute breakfast when I thought I didn't have much left at home. We freeze our bagels, so I defrosted one and toasted it up nice and crunchy to start. This plain bagel, seemingly missing a serious layer of toppings, seemed like it would need something creamy on top. I spotted half an avocado in the fridge, so I decided to use that up and layered one half with it, leaving the other for peanut butter!! You could just top both sides with a little salt at this point and call it a day, but I had some Tuscan kale to use up, so I crisped it up in the oven like kale chips, then put that on top. So delicious! In summary:

Bagel + Peanut Butter+ Kale.

Try subbing in almond butter. Even more delicious. Creamy works well!

Bagel + Avocado + Sea Salt + Kale

Crispy kale brings a nice crunchy alongside the avocado.

I know this combination may seem odd at first, but I find that it just works. Something about the earthiness of kale complements the richness of avocado and nut better well. I've been a big fan of avocado // kale // almond butter since discovering it via this blog and it has not disappointed despite my numerous modifications and additions 🙂 . Excited to share it with you now!! Try it out and let me know what you think.

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Crispy Kale Sandwiches

Crispy Kale Sandwiches. An easy, vegan/ vegetarian breakfast idea: layer crispy kale on top of salted avocado and peanut butter. Fancy breakfast in a flash!

Course Lunch

Cuisine American

Keyword Kale, Sandwich

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 bagel English muffin or bread would work well, too!
• 1 Tablespoon peanut butter or almond butter
• Half of an avocado mashed
• 1 cup kale*
• 1 teaspoon olive oil

Instructions

• Preheat oven to 400 degrees. Toss kale in the olive oil and spread on a baking sheet. Bake for about 10 minutes, or until kale looks crunchy. Remove and let cool.
• Toast the bagel or bread until desired crispiness (I like mine crunchy to counter the smooth toppings!).
• Spread the peanut butter on one half and the avocado on another. Add a sprinkle of sea salt the avocado side if desired.
• Layer on the crispy kale, making it "stick" a little to the spread so it stays on top.
• Serve as halves, or put the sides together for a sandwich!

Notes

* This recipe uses crispy kale, but steamed or sauteed kale would work as well.

Bon appétit!

The post Crispy Kale Sandwiches appeared first on French Pressed Kitchen.