As many of you, my dear readers, know by now…one of my most favorite things in life…and truly my drug of choice…is peanut butter.
Yes.
Peanut butter.
I can’t get enough of the stuff. I eat it by the jarful. When I’m stressed out…it’s what I turn to for comfort. After I workout, it’s what I grab to get some protein. I eat it on sandwiches, in cookies, and…best of all…right off a spoon straight from the jar. Yes…if we all have that one food that is our kryptonite…for me…it’s peanut butter.
I do try to keep it as natural as possible. I don’t mind having to stir my peanut butter or store it upside down. Nope. It doesn’t matter to me at all. Because peanut butter is one of those perfect foods that balances my love of sweet and salty…all at once.
Well, while in Birmingham, Alabama, I discovered little sample packets (and the jars) of nut butters from Wild Friends Foods. The cute, winking squirrel on the label was what caught my eye first. Then…the unique and different flavors. I originally snagged my (still) favorite so far…the Vanilla Espresso Almond Butter. But the next chance I had at Organic Harvest in Birmingham, I snatched up a few more…and one of them was the Chocolate Coconut Peanut Butter. Let me say that again…
Chocolate. Coconut. Peanut Butter.
Is that not heaven in nut butter form? Of course it is. These packets only sat in my pantry for a very short time. Very short. Because I was without vegan cream cheese the other day and wanted to finish off the gluten-free bagels that were sitting in my freezer. So, I chose both of the chocolate varieties I had in the pantry (the previous reviewed Chocolate Sesame Seed Almond Butter was the other) and kneaded the packets so that when the bagels were done toasting in the oven, I could split each flavor between the four halves for my roommate and I to try.
Out of the oven came the bagels and two halves got the Chocolate Sesame Seed Almond Butter schmeared on them. The other two halves…got the Chocolate Coconut Peanut Butter treatment. I served up one half of each for each of us and settled in for breakfast. I tried the Chocolate Sesame Seed Almond Butter first…and loved it. But when I took a bite of the Chocolate Coconut Peanut Butter…I knew which one I preferred. Seriously. I had recently fallen in love with a brand of almond butter that mixed in coconut pulp. I mean…it’s crack. But this…this went beyond crack. This was amazing. The sweetness of the chocolate blended well with the texture of peanut butter…but that little tang of coconut is what made this. Amazing. I said it before…I’ll say it again…who needs Nutella when this exists? I’d eat an entire jar of this without stopping if I could. Probably best I had this in the sample packet only!! It’s really good. In fact, I was waiting on my roommate to comment that she didn’t like it as much as the Sesame Seed version…but she surprised me, saying she preferred the Chocolate Coconut Peanut Butter variety. WOW! That’s definitely saying something as she adamantly declares her dislike of coconut often. WINNING!
Ingredients in the Wild Friends Foods Chocolate Coconut Peanut Butter are simple and clean. This particular nut butter of chocolate and coconut goodness contains peanuts, coconut, organic agave, chocolate liquor, and sea salt. Yes. That’s it. No unnecessary oils or preservatives. No strange additives or white sugar. Simple ingredients that offer big flavor. Wild Friends Foods Chocolate Coconut Peanut Butter is all-natural, non-GMO, non-dairy, kosher, and this particular flavor contains no gluten ingredients. It is also cholesterol free!
Nutritionally speaking, a serving of Wild Friends Foods Chocolate Coconut Peanut Butter is 2 tablespoons. In this serving, you will be consuming 190 calories and 15 grams of fat. Don’t panic over the fat content. That comes from the nuts and the coconut. A serving also has 35 mg sodium and 5 grams of sugar. Only 5 grams of sugar in something that is chocolate. Yes. You read that right. This serving will also dish you up 2 grams of fiber and 6 grams of protein. You will feel full…and that is only a good thing. You don’t want to overindulge…which I tend to do when it comes to nut butters.
Three distinctly different flavors of Wild Friends Foods nut butters have been sampled. All of them have been enjoyed for various reasons. It is so nice to have a brand that puts so much pride in the flavors they create and the product itself. You can tell from the first bite how much love goes into the production of these nut butters. And…if you like something a little sweet and nutty…the Wild Friends Foods Chocolate Coconut Peanut Butter is a fantastic choice. Keep this in your pantry for always!
Wild Friends Foods Chocolate Coconut Peanut Butter (on a gluten-free bagel)
Remember that Vanilla Espresso Almond Butter that I raved about not too long ago?
No? If not…refresh your memory here. If you do…welcome to me sampling some more flavors from Wild Friends Foods. Because the delicious awesomesauciness of the Vanilla Espresso Almond Butter was enough to drive me to try some more options. And while I was in Birmingham, Alabama a couple weeks ago, I picked up some more sample packets of the Wild Friends Foods line of peanut and almond butters. I only hoped they would live up to the one that really blew me away.
So…I came home with three flavors…and had some gluten-free bagels in the freezer.
See where I am going with this?
So, one morning, I toasted up these bagels…and realized I used up all my vegan cream cheese.
Never fear. Never. Because where cream cheese fails…nut butter comes through.
My roommate and I sampled two different flavors that morning, as these are the small sample packs. But…in this blog I am focusing on the Wild Friends Foods Chocolate Sunflower Seed Almond Butter.
Yes…
Chocolate. Sunflower Seed. Almond Butter.
Three epically delicious things in life all combined in one plastic jar with a cute winking squirrel on it. How could this be bad?
In truth…it can’t!! And…it wasn’t.
The Wild Friends Foods Chocolate Sunflower Seed Almond Butter is crazy good. It isn’t too sweet, so they’ve managed to strike a nice balance between the amount of chocolate and the salty-savory flavor of the nuts. It was creamy and amazing. And who doesn’t like something chocolate for breakfast, right? This was really good on my gluten-free bagel. I was noshing it happily and enjoying the blend of flavors. Almond butter is the most prevalent, but it leads off with that sweetness of the chocolate. And the sunflower seeds…nice touch that adds great texture. It is like nothing you have ever had before…but you will totally want it again.
Delicious!
Let’s talk basic and simple ingredients, okay? That’s easy to do…because Wild Friends Foods only uses real ingredients in their nut butters. The Chocolate Sesame Seed Almond Butter contains almonds, organic agave, unsweetened dark chocolate, sunflower seeds, sunflower oil, and sea salt. That’s it. Basic. Simple. CLEAN! Wild Friends Foods uses only all-natural ingredients, no white sugar, it’s non-GMO, non-dairy, vegan, and kosher. Also, this product has no gluten ingredients. YAY!
Nutritionally speaking, a serving of Wild Friends Foods Chocolate Sesame Seed Almond Butter is 2 tablespoons. This serving will provide you with 180 calories and 15 grams of fat…all of which are is the healthy fats you get from nuts. YAY! This product is cholesterol free and contains only 40 mg of sodium. Nice. Additionally, you will be consuming 3 grams of fiber and 6 grams of protein. Trust me…it’s filling. Especially on a bagel.
LOVE…is nut butters from Wild Friends Foods…and why choose between a sweet or a salty spread when you can have the best of both worlds? Yeah…now you don’t have to. Forget Nutella. Eat something so much better for you!
Wild Friends Foods Chocolate Sunflower Seed Almond Butter (on a gluten-free bagel)
Product: O’Doughs Gluten-Free Apple Cranberry Bagel Thins – $3.99+
It had gotten to the point, as of late, where I had pretty much resigned myself to the fact that I was never, ever, ever…EVER going to stumble across the third flavor of gluten-free Bagel Thins from O’Doughs. Seriously. Because my local grocery store that actually stocks this brand only carries the Original and Sprouted Whole Grain Flax Seed versions.
And while I appreciate that…I was in search of ALL the Bagel Thins.
Leave it to Organic Harvest (my happiest place in Birmingham, Alabama), a natural food store in the aforementioned Birmingham, Alabama, to carry this particular product in their freezer section. And…because I think ahead…I had a cooler with me for transport back to Indiana when I finished up my visit with my family. I was actually in town for the Making Tracks for Celiacs 5K race with my mom (I ran; she walked) and the gluten-free expo that followed. All of that was fine and good, but with lunch looming at a diner where there is really nothing my mom or I can eat, we make our way over to Organic Harvest and pick up one of their small salads and usually a dessert to split between us. But, while there, I had permission to shop a little and pick up some items that I can’t find in Louisville.
YAY!
And so…I began to walk the aisles, scanning the shelves…looking for items of interest. Something that would grab me, shake me, and beg me to take it home. Not really though, because if food started to do that, I might scream and run away. But…if we’re just talking figuratively…I wanted to make the best decision as to what was coming home with me. Nothing worse than grabbing an item and then finding out it was crap.
Well, my roomie does get just as excited about gluten-free goodies as I do (which I love…since she can eat ALL the food and doesn’t have to eat gluten-free). And she spotted the O’Doughs Gluten-Free Apple Cranberry Bagel Thins in the freezer section while she meandered quicker through the store with my dad. She hurried over to find me…and alert me of this finding. I immediately said, “THAT…is definitely coming home with us!”
And so…it happened. Into the basket with a couple (I behaved) other items and my lunch for that day. We checked out, put things in the cooler, went to lunch, and then went back to my parents house to store the items in the freezer until we left the following morning.
With another trip looming, this time to Colorado (the iconic home of all things gluten-free and awesome!), I’m starting to work my way through some of these things. And, with my morning being a crazy hot mess with spinning and everything…well…something quick that could happen while I showered was ideal. So, out of my freezer came the O’Doughs Gluten-Free Apple Cranberry Bagel Thins.
O’Doughs Gluten-Free Apple Cranberry Bagel Thins
I pulled out a baking sheet (I don’t own a toaster), and then sliced two of the bagel thins in half. I was expecting to see flecks of cranberry throughout, but I didn’t. Ah well. I never know what to expect. And as the oven was warming, I tossed the pan in and went to take a quick shower. By the time I was out and dressed, the bagel thins were toasted up and ready for the vegan cream cheese schmear. Breakfast was served (with a side of my left over Mustard Roasted Potatoes).
One thing that I do find is that bagel thins, while they are less calories, aren’t truly a bagel. I miss that doughy middle section and that crunch on the outside with the softness in the middle. That’s a bagel (spoken like a true New Yorker!). But…I also love to save some calories for other indulgences…like dark chocolate to keep me awake when I’m drowsing off at my desk. You know…those unexpected things in life. So, when you bite into one of O’Dough’s Gluten-Free Apple Cranberry Bagel Thins, you get a crunch. If you toast it…you get a crunch. And then…you get cream cheese. Even just using a serving size of the cream cheese…you get cream cheese.
But…when you break off a piece that didn’t get well schmeared with the cheese…and taste it on its own…you still kind of don’t get inundated with the flavors of the bagel thin itself. It does have a nice hint of sweetness to it, thanks to the apples and almonds. And you get some very mild undertones of cinnamon and raisins and maybe even some citrus. But it’s not strong. Which…is not a bad thing. You don’t want to overpower the product with too many flavors. However, I was hoping that the apple and cranberry flavor would really take a front seat here. Unfortunately, it didn’t. That being said, the texture and the taste of these little bagel thins are really good. And if you don’t want a strong flavor to your bagel thins, but you want little hints of it in each bite, these may be the way to go. These would also probably be really good with butter on top. But I’m a cream cheese girl at heart.
Let’s talk ingredients for a moment, shall we? The O’Dough’s Gluten-Free Apple Cranberry Bagel Thins are made from filtered water, potato starch, tapioca starch, chickpea flour, soya flour, whole grain rice flour, organic evaporated cane juice, cellulose fiber, dried apples, dried cranberries, raisins, glycerine, sunflower oil, yeast, sea salt, salba chia seed, cinnamon, baking powder, baking soda, dehydrated fruits and vegetables (oranges, apples cranberries, tomatoes, broccoli, shiitake mushrooms, carrots).
Hmmmm…tomatoes, shiitake mushrooms, broccoli and carrots in my bagel? Really?? REALLY??! That’s…different.
Nutritionally speaking, a serving size is one bagel thin. One of O’Doughs Gluten-Free Apple Cranberry Bagel Thins will supply you with 100 calories and 1 gram of fat. These thin little bagels have 300 mg sodium and 2 grams of sugar. They also have 2 grams of fiber and 2 grams of protein. They are cholesterol free, gluten-free, all-natural, and preservative free. These are an fantastic source of fiber as well. Oh, and those veggies I was talking about up there are part of the 7 different fruits and vegetables that are contained in these bagel thins…which is nutritionally equivalent to 2 servings of fruit and veggies. Go figure.
Overall, I thought these were pretty good. I wish these came sliced, however, because slicing a bagel thin is a tricky task. Cut one bit too thin and it gets burned in the toaster or oven. It’s all just about holding it right and cutting it right. If they came pre-sliced, things would be so much easier on all of us. Other than that…these were good. What they lack in appearance, they do make up for in taste. And that…is saying something.
If you haven’t been able to find O’Doughs Gluten-Free Apple Cranberry Bagel Thins in your grocery store…see if they can order them in. They are definitely worth trying. Especially if (like me) you are a cinnamon-raisin lover. It’s…sort of similar to that flavor.
O’Doughs Gluten-Free Apple Cranberry Bagel Thins with Tofutti Better Than Cream Cheese
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
While Indy was in town this past week, we really wanted to treat her to a nice dinner, welcoming her in true foodie style, to the area. It just so happens that while we were at Disneyland last September, she treated everyone to a tasting menu at the Chef’s Counter of Napa Rose…complete with wine pairings. It still ranks up there as one of the most amazing meals I have ever had the opportunity to eat. Disneyland’s chefs work really well around my dietary needs, and my meal was completely gluten-free and vegetarian…complete with the perfect wine to compliment each dish we were served.
Well, this gave us an idea…to treat her to a tasting menu at one of our local restaurant’s chef’s tables. It happens that three local restaurants have a chef’s table. And after a little debate…Cathy and I decided on a new hotspot in town, Rye. Rye is located in the NULU region of Louisville…and it seemed right up our alley. Cathy got in touch with the restaurant, speaking with PR and Events Coordinator, Erin MacDonaold, and made arrangements, explaining my dietary needs and that she and Indy would be up for anything. But they had to stay within the perimeters of my diet for me. The chef and the restaurant had no problem with that, so…it was set. Friday night…we’d be treating Indy to a tasting menu with drink pairings at Rye.
The most difficult part was not telling Indy we were doing this. The only instruction we gave her was to bring something nice to eat dinner out in on Friday night. That was it. That was all she got. And we didn’t even give her the name of the restaurant until we were getting close to it, even though she asked because she wanted to look it up on Yelp. We have our ways. Anyway, once she knew which restaurant, she seemed pretty excited about that. The chef’s counter, however, remained a surprise until we got inside and Cathy let them know our reservation. As we were being walked back to the counter at the kitchen, Indy leaned in and said, “Did I hear chef’s counter.” HAHAHA!! Yes, my dearest foodie friend. Yes…you did!
We were seated at the counter, facing into the kitchen, getting a first-hand view of the chefs at work. I was soaking this in, just watching how they worked together, talked, and even put together each dish. It was heaven to me. I still have a dream of being a chef. Maybe one day it will happen. But this…was a treat and I was enjoying it.
At Rye, that evening, we were assigned to the caring hands of Chef Joe Banet, Bar Manager Doug Petry, and Alyssa, who was around for anything we might need or questions we might have. Let me tell you, this team was amazing. Doug had the drinks out to us just before the food was brought over by Chef Joe. And Alyssa made sure we had everything we needed, from fresh silverware to full glasses of water. It was incredible. And, within a few minutes of looking over our menu that Chef Joe prepared, he came over to introduce himself and explain that he would have our first course up in no time. Our first course…of what would be an 8 course tasting menu.
The only difference between my menu and those of Indy and Cathy was that mine was strictly vegetarian, so I was served a cooked vegetable instead of the protein they received. My drink was different in a few occasions too, better paired with my vegetable than their meat. Other than that…it was time to enjoy some good food and soak up the experience.
Rye’s Radish with Whipped Butter and Black Salt, served with Dolin Blanc, Sugar, Meyer Lemon Bitters
And it was off to a good start. Doug brought out our first drink, a Dolin Blanc with Sugar and Meyer Lemon Bitters. This accompanied our first course, which arrived a moment later…Radish with Whipped Butter. Granted, they had Caviar Butter with their Radish as well as a Potato Roll…but since I’m a gluten-free vegetarian…I received extra garnish on the radish with the whipped butter just beneath it with a hit of black salt. The radish was bitter, as it should be…and it was a bit odd being served with butter…especially since I had no way of really eating the butter. I put some on each bite of radish and it complimented the flavor well enough, the black salt cutting back on the bitterness by adding a little zing to each bite. Still a bit bizarre, but delicious. And that’s what mattered. The pairing with the Dolin Blanc was brilliant. The effervescence and lightness was a great way to start off the meal.
Rye’s Beets with Lavendar-Mango Chutney, Labne, Hazelnut, Chervil, served with a Raspberry Lemonade
Our plates were cleared and things were given time to settle. But, after about 10 minutes our next drink was brought out. It was a Strawberry Lemonade. No alcohol in this one. Just a sweet palate refresher. Not but a moment later, Chef Joe appeared with three identical plates. The second course was Beets with Lavender-Mango Chutney, Labne, Hazelnut and Chervil. THIS…my dear friends, turned out to be my favorite course of the entire meal. Yes…this one. The roasted beets were fresh and fantastic. Perfect, really. And it paired so well with the labne (strained yogurt). The lavender-mango chutney was light and fresh. And topping it with toasted hazelnuts was a stroke of genius, as it gave a hit of texture when it was needed most. The fruitiness of the raspberry lemonade paired and played well with the sweet, yet earthy flavor of the beets. I was in foodie heaven with this one. I could have eaten another plate of that and been a happy girl.
Plates were cleared again and we were once again given time to chat, watch the chefs at work (we were trying to figure out just how many
Rye’s Asparagus with a Smoked Egg, Endive, and Pignoli, served with Chono Sauvignon Blanc
oysters they shuck per night, because there was a lot of shucking over on our end of the counter!), observe some cooking techniques…and watch as the lights flickered and caused problems. The owner came over to apologize for the technical difficulties with the lights over the pass and asked if it was going to bother us as they fixed it because he could move us. We were content where we were, however. (On a completely different line of though, the phrase ‘where we were’ is kind of interesting to type!) Anyway, with that decision made, we were soon greeted by our third drink pairing prior to our entree. Cathy and Indy received a Stillwater Classique beer. This was a change from what was printed on the menu, so it took them by surprise. Since I’m gluten-free, my drink stayed true to the menu that was created, and I was served a glass of Chono Sauvignon Blanc. Cathy tasted her beer and didn’t like it much…but we still had food to pair with it. And Chef Joe appeared soon after, serving up our third course. This course was Asparagus with a Smoked Egg, Endive, and Pignoli (pine nuts). First of all…a smoked egg is the most wonderful thing in the world. It’s smokey and savory and rich and creamy and just made of complete yumminess. Seriously…if I had a smoker I would do this every morning for breakfast. In fact, I asked Chef Joe how to smoke an egg…and now I kind of feel like I need a smoker just to be able to do it. Yes…this was a rich dish. The smoked egg was velvety smooth and paired so well with the bitterness of the endive and the perfectly cooked white and green asparagus. I savored each and every bite. And because it was so rich, the wine pairing was perfect. This course was comfort food to me. For the record, Cathy never did really like the beer.
When plates were cleared, we all gazed down at our menus to see what was up next. This is where dishes started to really get different. Cathy and Indy were about to start getting their proteins. Mine stuck to a tried and true vegetable replacement for said protein. The rest of the dish would mirror each other. And, on some occasions…the drinks would be different.
Rye’s Sweet Potato Soup with Kaffir Lime Leaf, Coconut Milk, Cilantro, served with a Pineapple Shrub
Such was the case for the fourth course of the night. This one was a light serving, which was what we needed after all the richness in the smoked egg and asparagus course. Doug brought over our drink pairings for the upcoming course. Cathy and Indy were given another beer, this time Stiegl Grapefruit Radler. Cathy was pretty certain she’d hate it since she hates grapefruit, but this turned out to be one of her favorite drinks of the night. Go figure. As for me, Doug paired mine with a Pineapple Blush, which he described in great detail and all I remember about it is that it had vinegar in it. That just seemed strange. But I gave it a sip prior to the dish coming up and it actually had a refreshing taste. The vinegar worked. Chef Joe brought over soup bowls for us. My soup was Sweet Potato in a broth made from Coconut Milk and flavored with Kaffir Lime Leaf and Cilantro. The broth was the same for Cathy and Indy, but they had Crab and Clam in their soup, not sweet potato. I loved how light this course was, and how refreshing. I am a sucker for soups as it is, and this one was perfection. Seriously. The broth was creamy without being filling. The sweet potatoes were soft and delicate and perfect. The seasoning was spot on. And who doesn’t love an amazing soup? Fantastic. And the drinks paired perfectly. I enjoyed sipping my Pineapple Blush between tastes of my soup. Delish.
Our bowls were taken away and we watched as more food was prepared, put up at the pass, looked over by the expediter, and then sent out to
Rye’s Cauliflower with Harissa, Almond, Arugula, Cucumber, served with a Gin, with Lemon, Sugar, Cucumber Sea Foam
tables. It was so awesome watching the kitchen work while we ate. Doug returned with three glasses of identical drinks. We were each served one and he explained that we were about to taste a Gin that was done up with Lemon, Sugar and topped off with a Cucumber Sea Foam. I figured this one would be interesting because I’m not a big fan of gin…at all…but the cucumber sea foam sounded A-MAZ-ING! I took a sip, and while it did taste a little gin-y…the cucumber sea foam gave it this refreshing taste. I actually found myself liking this one. And, on cue, Chef Joe came over with our course. The fifth course of the night, for me, was a fantastically grilled Cauliflower with Harissa, Almond, Arugula and Cucumber. Ah…a match to that cucumber sea foam. Cathy and Indy were served Monkfish instead of the cauliflower. First of all, the harissa was amazing. This chili pepper paste was a nice play against the refreshing cucumber and the warm cauliflower. In fact, I was trying to get a little harissa in each bite because I loved how it worked with everything on the plate. The almonds added a nice hit of texture. Yeah…this one was so good. Now I want harissa in my kitchen to use on my own cauliflower when I cook it. Cathy fell in love with the monkfish, but Indy wasn’t as sold on it.
Rye’s Broccoli Rabe with Ramps, Hon-Shemeji Mushroom, Yellow Grits, Lovange, served with Leese-Fitch Zinfandel
Another plate clearing and more time to let things settle. We were starting to get full, but we were over the halfway point. And thankfully these were small plates. This time, our food beat the drink to our counter. So, Chef Joe went ahead and described our sixth course to us. For me, I was given Broccoli Rabe with Ramps, Hon-Shemeji Mushrooms, Yellow Grits, and Lovange. Cathy and Indy were served Rabbit with their ramps, mushrooms, grits and lovange. We waited for a moment and a minute later, Doug was at our sides giving us each a glass of Leese-Fitch Zinfandel. We now felt ready to dig in. I sipped the wine first, finding that bitterness that I often find with red wine. But it was good. And when I took a bite of the broccoli rabe with the ramps (onions) and the earthy mushroom…it was a perfect pairing. My favorite part, however, was the grits. And as I lived in Alabama for six years and never liked grits, this totally surprised me. I couldn’t say enough good things about these grits. This was a fantastic course and we all polished it off. Indy much preferred the rabbit over the monkfish, saying that the cuter your food is, the better it tastes. Veggies must be really cute, because my food was really good.
Rye’s Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, Orange-Mustard Jus, served with Angeline Reserve Pinot Noir
And so…our plates were cleared once more and we waited, talking about how the impending food wall was approaching. But we didn’t care. The food was some of the most amazing I had in a long time. This was definitely a treat. Doug appeared at our sides with a glass of Angeline Reserve Pinot Noir and talked about how it would pair well with our next course. Chef Joe arrived with our plates. I was given Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, and an Orange-Mustard Jus. Cathy and Indy had Duck instead of the fennel. Wow. I loved how the Fennel was grilled and cooked down to perfection. The parsnip puree was perfect. It wasn’t gritty at all. The black garlic paired well with everything, seasoning it perfectly. I loved how the pistachio gave it some texture. And, surprisingly, the orange-mustard jus was delicious and just amped up the flavor of the dish. Cathy and Indy definitely seemed happy with the duck. And when we were done eating, we were all eying the menu. One course to go…and it was dessert. I always have room for dessert.
Rye’s Lemon Curd with Macadamia Brittle, Pink Peppercorn Meringue, served with Gerard Bertrand Cremant de Limoux
Gone were our dishes and Cathy was really, really looking forward to our dessert. Why? It was lemon. And we are both huge fans of anything lemon. Seriously. Even better, the chef changed the way it was made so we could all have the same dish and it could be kept gluten-free. This made me a happy, happy girl. Doug appeared with our final drink pairing of the night. This was a Gerard Bertrand Cremant de Limoux. I love dessert wines. LOVE. If I could drink dessert wine all the time, I would totally do it. Pure perfection. This was light and crisp and just…delicious. I had to remind myself to save some for the dessert. Chef Joe brought out the most amazing looking dessert of all time. Seriously. It was Lemon Curd with Macadamia Brittle and a Pink Peppercorn Meringue. First of all…salty and sweet. Second of all…LEMON!! This was a fantastic and light dessert. And I wanted to devour it quickly because it was so delicious…but I managed to keep my sweet tooth under control and really savor each bite. The lemon flavor was spot on. Not too much. Just right. And the pink peppercorn meringue was fantastic. Light. Fluffy. Topped with the macadamia brittle that just tied everything together and gave it a crunch, which was needed in an otherwise soft dessert. This was love in dessert form. Lemon-y, nutty, meringue-y love. And I had to make sure I got a bit of everything in each bite.
Rye really, really outdid themselves. Not only were we treated well from the start, but the food they served up was beyond anything I could have imagined. They were more than happy to work with and around my food allergies and dietary needs. Sitting at the chef’s counter was an amazing treat that was worth every bit of money we poured into that meal. This was more than a dinner out with my foodie friends…this was a foodie experience.
If you haven’t checked out Rye yet…you should. Their menu sounds amazing and they are very good with dietary restrictions. Their kitchen is clean and kept that way. Their staff is knowledgeable. And I can’t wait to go back again and try some food off their standard menu.
You know…I’ve had a difficult time finding decent and delicious gluten-free bagels. Being that I grew up in New York, bagels are more than just breakfast. They are a thing. No…really. They are religion. And when you are able to eat “normal” bagels, finding a good one isn’t a problem, even outside of the Bagel State of the World.
When you are gluten-free, however…this can be a task. I struggled to find a tasty and authentic bagel after I had to go gluten-free. There were so many failures. In texture, taste, and even size. I am a bagel connoisseur. I know what makes a good bagel…and the gluten-free ones just weren’t making the cut. And I was depressed.
My friend, Sara, who at the time was gluten-free, pointed me in the direction of Udi’s bagels. They were pricey…but…damn…they tasted just like the bagels I grew up eating. I was beyond impressed. And to this day, they are one of (now three) brands that I will all-out purchase because I trust that they will be good. O’Doughs Gluten-Free Bagel Thins are another. And…Katz Gluten Free rounds out the Trifecta of Gluten Free Bagel Awesomesauce™.
Katz Gluten Free introduced the bagels to their already amazing lineup of delicious gluten-free baked goods last year. I was stoked. I couldn’t wait to try them. But then…I just never got around to ordering them. When I had to order the $35 loaf of Gluten Free Braided Challah Bread…I added on some items to take me to $50 for the free shipping. One of these items was the Katz Gluten Free Everything Bagels.
FINALLY!!
And this morning, I pulled them out of my freezer to finally give them a try.
Katz Gluten Free Everything Bagels
First of all…keep in mind that Everything Bagels are not meant to be clean. As in…they are coated in seeds and seasonings and…well…you are going to make a mess. It just happens. But, you see, Everything Bagels are the iconic bagel. They have all the best toppings in one place. They are legendary. And they are delicious. I hoped the Katz Gluten Free version would be as good as the ones I grew up eating.
After allowing two of the four bagels that come in a pack thaw on the counter while I went to my spin class, I returned home and turned on my oven. I removed the bagels from the ziplock bag I had them in to thaw and eased their pre-sliced halves apart. I set each one on a baking sheet and threw them into the oven to toast while I took a quick shower before having to head to work.
They toasted up beautifully. Sheer bagel toasting perfection. As I emerged, now dressed for work and no longer a hot, sweaty mess I pulled them from the oven and put a schmear of vegan cream cheese on each half. I served up one bagel to my roommate (who has had Everything Muffins, but not an Everything Bagel) and allowed her to dive in while I put the cream cheese on my own halves, poured my coffee, and went to tuck in to my own brekkies.
One bite…and I was transported back to my bagel-eating days of yore. For real. These bagels are packed…and I mean packed with flavor and all the authentic ingredients of a “real” Everything Bagel. Katz Gluten Free knows exactly how to make bagels. This was spot-on perfect in taste, texture, and…yes…even size. Udi’s Gluten Free Bagels can be a bit…large (but, OMG…SO YUMMY!), and the bagel thins are made to be thin without as much bread. This…this is the happy medium. Seasoned to perfection. No lacking in any of the toppings. Gluten Free Bagel of Everything and More!! WOW!
I’m already salivating knowing I still have two more in my freezer.
Let’s talk ingredients, as we always do. The Katz Gluten Free Everything Bagel is made from a gluten-free flour blend (tapioca, white rice, brown rice, potato, soy, corn), egg whites, water, cellulose fiber, oil, corn syrup, sugar, cellulose gum, yeast, salt, corn fiber, soy lecithin, lactic acid, sesame seeds, poppy seeds, minced garlic, and minced onion! Yep…that’s an Everything Bagel to me. These are not just gluten-free but also dairy-free.
Nutritionally speaking, these aren’t bad for bagels. Not at all. A serving size is one bagel. This serving will provide you with 250 calories and 9 grams of fat. You will also be getting 150 mg sodium and 6 grams of sugar. These are cholesterol-free. In addition, you will be consuming 12 grams of fiber and 6 grams of protein, so you will certainly feel full. That’s always nice!
Oh yeah…Katz Gluten Free Everything Bagels are definitely a hit. I intend to stock my freezer with them more often. For sure. If you haven’t tried them yet…get right on it. You will thank me for it later.
Katz Gluten Free Everything Bagel toasted with a schmear of Tofutti Better Than Cream Cheese
I am not very good about blogging about various spreads and nut butters that I try. I don’t know why…but mostly because it’s hard to wax rhapsodic about different varieties of nut butters…because…while they don’t all taste the same…it’s the same thing. Besides, I’m a Trader Joe’s Creamy Peanut Butter girl. That doesn’t change.
Except…when something leaps out at me and catches my eye.
That was the case this past visit to Birmingham, Alabama. I went to my mom’s favorite natural food store, Organic Harvest, and was shopping around for some products to try that I had never seen in my area. I was walking the aisles, doing my initial scouting when I spotted little sample packs of almond butters at the bottom of one of the shelves.
The brand: Wild Friends Foods.
The flavor: Vanilla Espresso Almond Butter.
HELLO!! How could I not buy this?! I had to. So, it was one of the items that I chose to bring home with me to try. And…that’s what happened. All I needed was the perfect opportunity to use it and to allow it to shine. I mean…vanilla…espresso…almond butter. That’s three of my favorite things all rolled into one product. I was elated. I was in heaven. I…needed to find something to use it with.
And so…it all came together one morning when I was toasting up some gluten-free cinnamon raising English muffins. I had pulled out some butter and honey to top the English muffins with, but then I recalled this spread. So I decided to do half of the English muffins with the butter and honey, and the other half with this amazing sounding almond butter.
I made a fantastic choice.
The Wild Friends Foods Vanilla Espresso Almond Butter is just as amazing as it sounds. It has all the texture and flavor of almond butter, but elevated with the bits of ground up espresso beans and the amazing aroma and flavor of vanilla. It’s almond butter taken to the nth degree. And there is nothing wrong with that at all. This packet, once kneaded as instructed, provided a creamy, flavorful topper for the cinnamon raising English muffin. The espresso bits don’t get in the way or overpower the natural flavor of the almond butter. In fact, they serve as a bit of a flavor enhancer. And it was AWESOME!! Trust me, even my roommate was raving about it. Seriously…I wish I could find this stuff here.
So, let’s talk about the ingredients. One very important thing about Wild Friends Foods is that the creators wanted to make fun flavors of nut butters without the white sugars, preservatives, additives, or oil. So, instead of using slick oils and processed sweeteners, they use natural ingredients that are awesome…and…yes…healthy! The Vanilla Espresso Almond Butter contains almonds, organic agave, natural vanilla flavor, espresso, and sea salt. That’s it. It is non-GMO, dairy-free, gluten-free, and kosher.
Nutritionally speaking, you can’t beat these statistics when it comes to almond butter. The Wild Friends Foods Vanilla Espresso Almond Butter has a serving size of 2 tablespoons. This serving will provide you with 190 calories and 17 grams of fat (but it’s the healthy fat you get from nuts…so don’t freak out, okay?). You will also be getting 95 mg sodium and 2 grams of sugar. And finally, you will be taking in 3 grams of fiber and 6 grams of protein.
And it really does taste amazing. Possibly my favorite almond butter I have had to date. I wish I had more than just the sample pack. From a quick check on the Wild Friends Foods Web site, it looks like a regular jar of this flavor is a whopping $11.99. One jar. But…I would say it was worth it. For now, I guess I’ll just supplement with the amazing little sample packs whenever I go to Birmingham.
If you can order it online to try it…or if you can find it locally…don’t hesitate…just do it!
Wild Friends Foods Vanilla Espresso Almond Butter (on a gluten-free cinnamon raisin English muffin)
Product: Katz Gluten Free Large Braided Challah Loaf – $35.00
Let me tell you…I adore products from Katz Gluten Free. I have been pimping the quality, taste, and everything about their variety of products since I have tried so many of them. However…in order to make a gluten-free breakfast bread pudding with a friend of mine…I needed some gluten-free challah. And I knew the only place to get it was from Katz Gluten Free.
I debated for a long moment over whether to go ahead and order the very, very, very pricey Large Braided Challah Loaf…or just skimp on that line of thinking and get either the sliced challah loaf or the rice challah. I debated. Price had a lot to do with it. I mean…holy gluten-free gods…$35 was a lot to spend on a loaf of bread. But…I figured I wanted to go for quality of what we were making and opted to go ahead and place an order for Katz Gluten Free Large Braided Challah Loaf. I just hoped it was worth the $35 I was spending on it. Oy!
A few days later, the loaf arrived via UPS…and I was really excited to take a look at what a $35 loaf of bread looked like.
Little did I know that when the loaf is called a large braided loaf…it really is LARGE!! Seriously…the size of two of my heads put together. That is not an exaggeration!
I only hoped the Large Braided Challah Loaf was worth the investment in the end. I’d find out on Sunday morning…after a short run…when my friend, Jenn, and I raided her kitchen and began working on a recipe for Gluten Free Morning Bread Pudding with Salted Caramel. We had the recipe picked out prior to the get-together weekend…and I told her if she got the rest of the ingredients, I would get the bread. And with both of us following through on the deal…it was time to open up this monster loaf and see if I made a wise investment.
The bread smelled fantastic the moment I got that plastic wrap off of it. I mean…almost like it was fresh out of the bakery. So amazing. I sniffed the air quite a few times, ignoring the slight hunger rumbles in my belly. There was a lot of time between this moment and breakfast time…so I had to focus on getting it made if I wanted to get myself fed. I sliced off the end piece and, instead of using it as the center of the bread pattern as suggested by the recipe…we cut it up to sample.
Gluten-Free Morning Bread Pudding with Salted Caramel made with Katz Gluten Free Large Braided Challah Loaf
OMG…it was good. It was really, really good. I loved the taste of the crust and the actual challah bread itself. The sesame seeds that are scattered on the top of the loaf are a brilliant touch and a very tasty addition. I wouldn’t have though that those little seeds could be so important, but the taste and texture was only elevated with their presence. I was impressed. And, let me tell you…this is one very soft and fluffy loaf of bread. You’d never guess it because it feels so heavy…but you slice into it and it is just super airy and light. It’s so weird, I know…but that’s the truth. It didn’t crumble or fall apart as I sliced into it, as so many loaves of gluten-free bread can do. And the taste was out-of-this-world delicious. It tasted like it had just been made and pulled out of the oven. It didn’t even need a reheat to make it taste edible. It can go straight from the freezer to the counter top with only a quick defrost. Amazing. Totally worth all $35 I paid for it.
I don’t know how this ranks nutrition-wise as no nutrition information is available on the site. Just know this bread loaf is HUGE!! HUGE!! The recipe we were making called for about 12 ounces and I used less than 1/3 of the loaf. Honestly. The rest is sitting in my freezer until my next culinary adventure arises.
I can, however, list off the ingredients that Katz Gluten Free uses to make its legendary Large Braided Challah Loaf. This gigantic loaf is made from a mix of gluten-free flour (white rice, tapioca, arrowroot, corn, soy, and potato), fresh eggs, palm oil, brown sugar, honey, xanthan gum, yeast, salt, flaxseed, and apple cider vinegar. Mine came topped with sesame seeds, however you can choose to purchase the loaf without the seeds on top. However, if you don’t have an allergy…I highly recommend keeping them on there.
This bread was amazing in the bread pudding that we baked up for breakfast. It’s amazing on its own. It’s amazing with a little butter schmeared on it. It’s amazing with pizza toppings cooked on it. It’s awesome as a grilled cheese sandwich. It holds up to anything and everything. It won’t fall apart on you. The flavor is amazing. The texture is more than superb. And the versatility this loaf offers is unmatched. And you’ll want to use it in a variety of ways…since there is so damn much of it. Not a complaint anymore. One of my favorite gluten free breads I have ever eaten. I will definitely spend another $35 in the future without a second thought.
Thanks Katz Gluten Free…for this amazing addition to my gluten-free menu!!
A slice of Gluten-Free Morning Bread Pudding with Salted Caramel made with Katz Gluten Free Large Braided Challah Loaf
They haven’t let me down yet, and I’ve been fortunate enough to pick up quite a variety of their product offerings over the past couple of years since I had to go gluten-free.
However, while I have enjoyed everything I have tried thus far…I do have to say…they make the best damn freakin’ gluten-free pretzels on the market.
Ever.
End. Of. Story.
From the first time I tasted one of their gluten-free pretzel twists…what seems like ages ago…I was hooked. Addicted. Ready to enjoy way more. I might have a sweet tooth, but that craving for something salty is also a constant thing in my life. I enjoy both…for different reasons. (And lucky me, Glutino makes amazing chocolate covered pretzels…which brings me the best of both worlds). But recently…it’s been the salty side that has been winning.
Lucky for me, a little while back, my roomie made a dash to the grocery store for me while I was making dinner or something and was lacking an ingredient. While there, she surprised me with a gift. She picked up a bag of Glutino’s Gluten-Free Pretzel Chips.
Mmmmm!!
I had other items in my pantry to work through first, but these got their moment to shine today…at my scheduled snack time. And, boy…was I not the least bit disappointed.
Glutino bills the Gluten-Free Pretzel Chips as something you can pile high with cheese, veggies, spread with paté, load up with savories, or use to scoop up dip. So…a chip but in pretzel form. Hence…pretzel chips. HA! Anyway, I chose to eat mine plain this morning…not having any amazing hummus or dip of some sort to use these with…but…it didn’t matter. Even on their own, the Glutino Gluten-Free Pretzel Chips do not disappoint. Not one bit.
Just like the Glutino Pretzel Twists and Sticks that came before…these also carry that unique and so completely drool-worthy buttery flavor in each bite. That is my favorite part of crunching into a Glutino pretzel product. Nothing tastes better than that little hint of buttery flavor. Sort of like eating a crunchy and gluten-free version of an Auntie Anne’s pretzel. They are fantastic. Not too much salt – just enough to give each chip that pretzel seasoning that you desire. You gotta love that rich flavor with each bite. And the crunchiness is so good. No soft bites here. These are fantastic!! I’m addicted. No…seriously…I might need an intervention.
I’d like to see someone try…*wink*
As far as ingredients go, Glutino Pretzel Chips are made up from corn starch, potato starch, rice flour, soluble corn fiber, palm oil, salt, cellulose gum, sugar, cellulose powder, soy lecithin, yeast extract, sodium bicarbonate, citric acid, sodium acid pyrophosphate, onion powder, and garlic powder. They are, as always, completely gluten-free and cholesterol free.
Nutritionally speaking, a serving of the Glutino Gluten-Free Pretzel Chips is 30 grams (or about 11 of the chips). This serving will provide you with 120 calories and 3 grams of fat. In addition, this serving has 400 mg sodium and 3 grams of sugar. These provide 3 grams of fiber, but no protein.
But…they are a snack. And a delicious one at that. So, keep that in mind. Hit the store, seek these out and indulge. Enjoy. And try not to eat the entire bag in one sitting. It will be tough, I know. BELIEVE me, I know. Super good. Super crispy. Super WOW!! Glutino…you win again!
The Immaculate Baking Company Gluten Free Chocolate Chunk Cookies
Product: Immaculate Baking Company Gluten Free Chocolate Chunk Cookies – $5.49+
My friend Jenn knows the way to my heart. She knows what can lift my spirits. She knows how to get me to smile.
Three words.
Gluten Free Cookies.
Yep. That does it every time. And this past weekend, when I went up to visit and escape my real life where I live for awhile, she totally lifted my spirits and helped me find that smile that has been absent during this winter year. And that was before the cookies were even mentioned.
Saturday was a busy day…and one that included many culinary adventures. But, as the night was winding down and before we all settled in to watch Despicable Me 2, we (being Jenn, Cathy and I) quickly made our way to the kitchen because we were celebrating Jenn’s birthday and cookies had to be had. For real. Out of the freezer she pulled a package of Immaculate Baking Company Gluten Free Chocolate Chunk Cookies. I think I might have salivated immediately.
Cookie monster, remember?
Anyway…we knew these wouldn’t take too long to cook, so we got right to work, preheating the oven to 325°F and prepping a baking sheet with parchment paper. I tore into the cookie dough package and removed the tray of 12 balls of dough. From there, Jenn and I began to remove the cookie dough and place the little balls of chocolate chip gluten-free joy onto a baking pan, about 2 inches apart. When the oven was up to the proper heat, we popped the pan inside and let it cook for 16 minutes.
Immaculate Baking Company Gluten Free Chocolate Chunk Cookie Dough
Longest 16 minutes ever. The three of us had a little snack of Jenn’s homemade pink salad…while we were waiting…because it seemed logical. And, for the last five minutes, we all just sort of stared at the timer…eagerly awaiting our chocolate chip treats. Except we were cooking from frozen, we gave them a little longer, but not much. When we removed them, they were golden balls of cookie dough, because we didn’t pay attention to the part of the baking instructions that said to flatten the cookie before shoving it in the oven. Whoops. No worries. We now had to let the cookies sit for another 5 minutes. That was sheer torture, because now the kitchen smelled like chocolate chip cookies. As those five minutes finished, Jenn scooped a cookie off the sheet to plate it. Then she said the most glorious words ever (and honestly is one of so many reasons she and I get along so well) when she exclaimed, “Screw this one cookie thing! We’re each getting two!”
There were no arguments. At least not from Jenn or I. Cathy might have looked a little bit startled but she happily complied to the 2 cookie vote.
I won’t lie. I was the first person to take a bite. It was still very soft in the middle…not raw…but close. We probably should have let them cook a wee bit longer since we were cooking them from their frozen state. But…they were really good. The cookie dough was fantastic. I loved the buttery flavor of the cookie itself and, even more, the sweetness from the chocolate chunks that were throughout the cookies. They didn’t skimp on the chocolate, and I appreciate that so much! I love that no bite was without a bit of chocolate. The flavor actually reminded me of these large cookies that my school district offered from K-12 grades that were soft and chewy and just above that half-baked level. They tasted so much like that and it brought back some really happy memories. I enjoyed these so much. I might have licked the crumbs off the plate.
The next day, Jenn sent Cathy and I on our way with two more for each of us. I found that I liked them even more on the second day. I might have gotten a little hungry halfway home so we had a bit of a snack. One part of this snack was one of the cookies. Soft in the middle. Chewy. No hard bites that break your teeth. Still amazing and delicious. YUMMY! I might be addicted to these. The other two were consumed as dessert after dinner that night. And I once again reminisced about how good they were…how amazing they tasted…but now…they were gone.
Immaculate Baking Company Gluten Free Chocolate Chunk Cookies are made from semisweet chocolate, palm fruit and canola oils, brown sugar, potato starch, tapioca starch, sugar, rice flour, whole eggs, invert sugar, water, natural flavor, xanthan gum, baking soda, and guar gum. No crazy ingredients that make me question what they might be doing in food…or foody treats like cookies. These cookies are also completely dairy-free as well.
Now let’s talk nutrition. I know…cookies. Cookies are treats and really not nutritionally sound…but…COOKIES! This from a true cookie monster. Let’s remember…everything in moderation. And if you stick to the serving size, these really aren’t too bad on the nutrition scale. A serving is 1 cookie. This cookie will give you 150 calories and 8 grams of fat. This serving will also provide you with 10 mg sodium, 85 mg sodium and 11 grams of sugar. Yes…that is a lot of sugar. About 3 teaspoons per serving, actually. But, remember…cookies. These are cookies. Finally, one cookie provides you with less than 1 gram of fiber and 1 gram of protein. So, these aren’t made to be filling. And with all that sugar, they won’t be. But…yeah…they are beyond tasty.
I love that Immaculate Baking Company has a few gluten-free options in their product lineup. Honestly. Even more…I am beyond impressed with the way the Immaculate Baking Company Gluten Free Chocolate Chunk Cookies baked up and came out. Yes…even with the misstep on our part for baking time. They are really delicious with great flavor and at least a chunk of chocolate in each bite. I want to fill my freezer with these and cook them all the time.
Consider this cookie monster hooked!
Immaculate Baking Company Gluten Free Chocolate Chunk Cookies
To this day…thanks to the good gluten-free bagels out on the market…bagels continue to be one of my favorite, easy, breakfast foods (or snack…or even lunch or dinner) to eat.
That’s right. Just as any proper New Yorker will attest…the bagel is the best invention out there. I love them. I loved them back when I could eat “regular” bagels. And I love them now because I have found two brands that do bagels right. One handles bagel thins…but when it comes to all-out bagels…the crispy on the outside, soft on the inside bready treat…I turn to none other than Udi’s.
Udi’s knows how important taste and texture are to the gluten-free community. They strive to provide the best quality, best tasting gluten-free products out there. The first time I ever had one of their bagels…I might have cried.
Okay…I admit it…there were tears of joy. And I think the roomie had to hug me.
Yes…they really are that good.
And, get this…the roomie was never big on bagels…until she had one of the Udi’s Gluten-Free variety. Now…she loves them as much as I do, and is always interested to see what kind of topping I schmear over one in the morning.
Bagels are back with a gluten-free vengeance.
Okay…there is nothing new about Udi’s Gluten-Free Whole Grain Bagels. They’ve been out on the market for as long (if not a wee bit longer) as I’ve been gluten-free. It’s just taken me this long to purchase them and try them. Why? I don’t know. I’m a grocery shopping dork, apparently. But…the other day they were on Manager’s Special at my local grocery store…and I couldn’t pass up a pack of these for $2.49. HELLO! They found their way into my shopping basket faster than you can say gluten-free!
Udi’s Gluten-Free Whole Grain Bagels (untoasted)
Here it was, the Monday after a trip to Huntington, West Virginia, where I ran a full marathon. I was a little sore, very tired, and not wanting to put on my creative thinking cap to actually come up with something to eat for breakfast that day. Thank goodness for splurge purchases on sale items. I reached into my freezer and pulled out two (one for me, one for the roomie) of the Udi’s Gluten-Free Whole Grain Bagels, placed them in a ziplock bag to thaw and became a slug for a good chunk of the morning. Around 20 minutes before the roomie was to get up for work, I turned on my oven to 350 degrees removed the bagels from the ziplock. They were completely thawed and soft (but not mushy…at all!!). I split them in half and set them on a baking sheet. Into the oven they went for about 10 minutes until they were just golden on the top. By then, the roomie was up and ready for some food…same as me.
Why the oven? Because I got rid of my toasted when I was diagnosed with Celiac. The toaster had been used with regular bread and therefore…I couldn’t use it anymore. Toasting bread in the oven is just as easy…it just takes a moment longer to allow it to preheat. I can deal with that. Sure, I miss the ease of a toaster…and yes, I could buy a new one, but my kitchen is the size of a walk-in closet…and I honestly have no room for one.
Anyway…I digress…
Udi’s Gluten-Free Whole Grain Bagels are AMAZING! So tasty. I topped off one half with pumpkin spice cream cheese. The other half got a schmear of PB & Jellies Pumpkin Pie Jam (which I bought in Colorado Springs, CO). Why the different options? Well, I was down to just one serving of the cream cheese, so I split it with the roomie!
So…the verdict from both of us is…SUPER YUM! Like YUMTASTIC kind of YUM! Mmmm…mmmm…fantastic kind of YUM! SO YUM! I loved the texture of these bagels and the fact that they are the size of a real bagel, if not slightly bigger. The crust gets this nice crust on it, but the inside remains soft, but toasted all the way through. Perfect bagel texture…and probably better than any regular bagel I had ever eaten. I am beyond impressed! No surprise there!
So, let’s talk ingredients and nutrition, shall we? I know…I know…but it needs to be done. Udi’s Gluten-Free Whole Grain Bagels are made from water, tapioca starch, brown rice flour, non-GMO canola oil, egg whites, dried cane syrup, teff flour, tapi0ca maltodextrin, tapioca syrup, flax seed, xanthan gum, yeast, salt, cultured corn syrup solids and citric acid, dry molasses, and enzymes. So…it’s not completely clean eating…but it’s not as bad as some things on the market.
Nutrition-wise, one serving is one a bagel. This really large bagel will serve you 320 calories and 11 grams of fat. One bagel also has 570 mg of sodium and 5 grams of sugar. In addition to that, this one bagel will also provide you with 3 grams of fiber and 8 grams of protein. Trust me…you’ll be more than full after eating one of these…and you won’t be hungry for awhile. LOVE THAT!
I also love how delicious these bagels are…for real. Udi’s really does have it figured out and does a brilliant job of maintaining high standards when it comes to their products. This leaves only one type of bagel left for me to try…the Cinnamon Raisin. And I haven’t found that anywhere around here as of yet.
If you love bagels…you’ll totally love these! Trust me.
Toast one up for yourself and see if you agree!
Udi’s Gluten-Free Whole Grain Bagel (toasted and topped with a schmear of pumpkin spice cream cheese and a schmear of PB & Jellies Pumpkin Pie Jam)
The Celiathlete 