Author: admin

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Healthy Chocolate-Chip Cookies! (Vegan Option)

So my mom got this chocolate chip cookie recipe from my cousin years ago, and they’re are thee BEST chocolate chip cookies. I wanted to try and replicate them, because the texture is what makes them! There are plenty of healthy chocolate chip recipes out there, but most of them are made with almond flour, and it’s just not my favorite texture.

Now I will say, the texture didn’t turn out ExAcTlY like the regular chocolate chip cookies, but they were still pretty tasty. So that’s why I’m still sharing the recipe. You can never have too many chocolate chip cookie recipes right??

It actually called for an egg in the original recipe, but I forgot to add it until I had already scooped out, and baked half the batch. Whoops! So I added it to the second half, and I actually liked it without the egg better. It adds more of a cakey texture with the egg. That could’ve been since it was only half the batch, but who knows??

Personally I like the chewy, more dense chocolate chip cookie. If you wanna add an egg, then by all means, add it!! I’m all about creativity, and making things your own in the kitchen.

Share away!!! Pin, Comment, Like, Subscribeadibe, leave tips, and recipe suggestions too!! Find me on Pinterest (Amy Croasmun) and Instagram (Ac_unit18)

 

Print Recipe

Healthy, Chocolate-Chip Cookies!! (Vegan Option)

Prep Time10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2.5 dozen
Author: admin

Ingredients

  • 2 cups Spelt flour
  • 2 tsp Pyure (or preferred sweetener)
  • 1/8 cup Milk (Almond Milk for vegan)
  • 1/4 cup Coconut Oil
  • 1/4 cup Applesauce (Homemade is healthiest)
  • 1/2 cup Butter (More Coconut oil for Vegan)
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Pure Maple Syrup
  • 2/3 cup 85% Moser Roth Chocolate (Chopped) (Or 3 oz. Vegan Chocolate)

Instructions

  • Preheat the oven to 350F.
  • Mix all the dry ingredients, except the chopped chocolate in a large bowl and set aside.
  • In a microwavable bowl melt the butter and coconut oil. (Or just coconut oil for the vegan option)
  • Mix oil mixture into the dry ingredients. Then add the milk of choice, maple syrup, and applesauce. Mix well.
  • Add the chopped chocolate last, so it doesn't melt. Scoop onto cookie sheets with parchment paper. (I used the big cookie scoop. If you want more cookies, use the smaller scoop)
  • Bake for 9-10 minutes depending on how well you want them done. DO NOT go over 10 or they'll get too dry!!
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer for up to 2-3 months.

 

 

 

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Healthy Chocolate Bagels! (Vegan option)

You guys know I’m a huge bagel fan, and have many bagel recipes on here. You can try my Blueberry ones, Cinnamon, Orange Cranberry, and the list goes on. You can click the links to get those recipes. Anyways, I decided it was high time to make chocolate ones, because…why not?!?!

I was going to add chocolate chunks too, but I totally forgot. Have you ever been working in the kitchen, and you just get in a rhythm, and skip things?? Just me?? There were a few things I had going at the time, so it just slipped my mind. How chocolate slips your mind I’m really not sure, but it happened.

Not sure, but I think I’d add more cocoa next time. Just because I love a rich, intense, chocolate flavor.

I think my next recipe will be a raspberry version of my copycat recipe orange cream chocolate. So keep your eye out for that in the near future!!!

As always, please please please, like, share, subscribeadibe, pin, comment, and leave tips or tricks for the kitchen!! For Collabs, DM me @ac_unit or email me at ac_unit18@yahoo.com. You can also find me on Pinterest (Amy Croasmun)

 

Print Recipe

Healthy, Chocolate Bagels! (Vegan Option)

Prep Time10 minutes
Total Time2 hours 15 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 12 Bagels
Author: admin

Ingredients

Bagels

  • 1 & 1/2 cup Warm water (between 100F-110F)
  • 2 & 3/4 tsp Quick rise yeast
  • 3 & 1/2 cups Spelt flour
  • 1/2 cup Cocoa Powder (Heaping)
  • 2 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Pure Vanilla Extract
  • 1 Pinch Salt

Hot water Bath

  • 2 quarts Water
  • 1/4 cup Honey

Egg wash

  • 1 Egg White (Almond Milk for Vegan option)

Instructions

Making Bagels

  • Mix the warm water and yeast. Cover with a tea towel, and let sit for 5 minutes.
  • While the yeast mixture sets, pour the rest of the dry ingredients, and vanilla into your food processer, kitchen aid, or whatever mixer you're using, and mix. (I use our ninja, with a dough blade.)
  • Knead the dough on a floured surface for 4 minutes, then place the dough in a large bowl that's coated with olive oil. Cover with a towel to rise for 60-90 minutes, or until doubled in size.
  • When the time is up, punch the dough down. Divide it into 12 pieces, and roll them into balls. Poke your thumb through the middle, and shape a bagel.
  • Place on baking sheets with parchment paper.
  • Preheat the oven to 425F.

Hot Water Bath

  • Pour 2 quarts of water, and the honey into a large saucepan.
  • Bring to a boil.
  • Drop the bagels in, about 6 at a time, or as many as you can fit without them touching. (It's ok if they bump into each other, they just gotta have some wiggle room)
  • Cook them for 1 minute on each side. Remove and brush them with egg white. (Almond milk for the Vegan option)
  • Put the rest in, and repeat.
  • Bake for 11 minutes, then turn the baking sheets. Bake for 11 more minutes, or another few minutes if you want them more browned.
  • Leave on the cookie sheets for 20 minutes, then place on a cooling rack to cool completely.
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer up to 6 months.

 

 

 

 

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Healthy, Lowish-Carb, Orange Cream Chocolates! (6-ingredients)

I don’t know about you guys, but I love Russell Stover Chocolates!! My favorite are the Raspberry filled ones, but my dad’s are the orange cream ones. So, I decided to make the orange cream ones for him. I was going to make raspberry ones too with half the batch, but we didn’t have any raspberry extract unfortunately.

These turned out pretty much like I imagined they would, and I’m super happy about that!! I think I may try to remake all of the chocolates that come in a regular Russell Stover box of chocolates. So if you have any requests as to which kind I should make next, let me know!!

There’s also a vegan version using coconut milk, but I was too impatient to wait for it to chill in the fridge. I may make that version next for all my vegan peeps out there, or use it to make the coconut chocolate. Are there coconut ones?? I can’t remember, because I don’t eat them haha!!

I tried using small reese cup papers, but the chocolate was too thin to coat the papers. It may have been because of the coconut oil in the chocolate, either way, it’s way easier just dipping the cream cheese balls in the chocolate.

If you have any recipe requests, or suggestions, please let me know. Any kitchen tips or tricks?? I’d be happy to learn!! You can comment, like, pin, subscribeadibe, share, and  anything else!!! You can find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun)

 

Print Recipe

Healthy, Orange Cream filled Chocolates!

Chill time1 hour
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Low Carb, THM
Servings: 22 Pieces
Author: admin

Ingredients

Orange Cream filling

  • 1 8 oz. Cream Cheese
  • 1/4 cup Pure Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 5 drops Orange Vitality Essential oil (orange extract will work, but I don't know an amount)

Chocolate Shell

  • 3 Bars Moser Roth 85% Chocolate (3 oz. Dark sugar free Chocolate)
  • 1-2 Tbsp Coconut oil

Instructions

  • In a medium size microwavable bowl, soften the cream cheese.
  • Add the maple syrup, mix well with a hand mixer.
  • Then add the vanilla extract and orange essential oil, or orange extract if using. Mix well.
  • Refrigerate the cream cheese mixture for 30 min. to an hour so set. When you take it out, it should be somewhat scoopable. I used a the smallest ice cream scoop.
  • On a cookie sheet with parchment paper, scoop out the cream cheese mixture into balls. Place in the freezer to keep firm while you melt the chocolate.
  • Put the chocolate, and coconut oil in a bowl and microwave for 30 second increments until melted.
  • Remove the cream cheese balls from the freezer, and dip in the chocolate. Place them back in the freezer to set the chocolate.
  • Store in an airtight container in the freezer for up to 6 months. You can store in an airtight container in the fridge for a softer candy.

 

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Mint-Chocolate, Almond Roca! (4-ingredients) Keto, THM, and Low-Carb

A while ago I was going through @thebigmansworld Instagram looking for an easy recipe to make. I found a recipe for Almond Roca, and made it. It was delish, so I decided to make my own version.

I love Chocolate and Mint, so it’s only logical to try this flavor next right?!?!! I could probably try salted caramel too since it’s already kind’ve caramelly.

Lately I’ve been kinda out of recipe ideas, so any help would be welcome. If you have recipe ideas, or recipes you like and want me to make a healthy version of…I’d love that!!

Honestly, I’ve made this twice. The original version, and the mint, and I don’t know how to get it to not burn slightly. I cooked it on medium heat, and on low heat. I stirred continuously both times, and they still had some burnt sweetener or something in it. Just be sure to not pour that into the dish. It’s heavier so it should settle in the bottom, and allow you to pour the good stuff in.

Like I always say, Like, Share, Pin, Comment, Subscribeadibe, leave tips or recipe suggestions/requests!! I love hearing from you guys, and need all the recipe suggestions I can get. Kinda hit a wall with ideas. All these winter clouds, and grey is getting to me. Find me on Instagram (ac_uitnit18) and Pinterest (Amy Croasmun)

 

Print Recipe

Mint Chocolate, Almond Roca (Keto, Low-Carb, THM)

Prep Time5 minutes
Cool time2 hours
Total Time3 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Author: admin

Ingredients

  • 1 cup Butter
  • 1 tbsp Pyure (or preferred sweetener)
  • 1/2 cup Chopped Almonds
  • 1 cup Lily's Mint Chocolate Chips

Instructions

  • Chop the almonds and pour 1/4 of the almonds into a bread pan lined with parchment paper.
  • Put the butter and Pyure in a medium saucepan, and heat on low heat until it begins to bubble.
  • Heat to 300F, or the Hard Crack on your candy thermometer. Be sure to stir continuously.
  • Pour the mixture over the almonds in the bread pan, and let sit for 5 minutes.
  • After the 5 minutes, evenly spread the Mint Chocolate Chips over the mixture in the pan.
  • Cover with foil and let sit another 5 minutes. Then spread it out evenly with a spatula.
  • Pour the remaining chopped almonds over the top, and chill in the fridge for 2 hours, or overnight.
  • Remove from the fridge and cut into pieces. Enjoy!!!
  • Store in an airtight container in the fridge, for up to 2 weeks, and in the freezer up to 6 months.

 

 

 

 

 

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Healthy, Salted Caramel hot chocolate for 1! (Thm, keto, low-carb, vegan option)

Since it’s winter and chilly around here, I have a hot drink at least once a day, if not more. Usually coffee in the morning and oolong tea at night, with maybe something else in between.

So I decided to make a hot chocolate recipe, that’s a single serve, AND healthy! Don’t get me wrong, I like the swiss miss hot chocolate, but MANNNN is that stuff full of sugar!! I wanted to be able to drink a cup of hot chocolate without worrying about all the sugar I was consuming.

Obviously you can tweak this recipe to however you want it. If you just want regular chocolate, by all means, add more. More cocoa?? More power to ya!! I’d never tell anyone that it’s too much chocolate or cocoa!!

Please feel free to like, share, subscribeadibe, pin, comment, and leave tips or tricks!! Find me on Instagram (ac_unit18) and Pinterest ( Amy Croasmun)

 

Print Recipe

Salted Caramel Hot Chocolate (6-ingredients) (Vegan option)

Prep Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 1 serving
Author: admin

Ingredients

  • 5-10 squares Salted Caramel Lily's Chocolate (2 oz. vegan chocolate)
  • 3/4 cup Hot water
  • 1/4 tsp Pyure (preferred sweetener)
  • 1 tsp Collagen
  • 1 tsp Whey protein powder (vegan protein powder)
  • 1-2 tsp Cocoa Powder (Cacao powder)

Instructions

  • Boil your water.
  • Add the chocolate and let it melt completely.
  • Add the rest of the ingredients and blend with a frother, or in a blender.

 

 

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Healthy, Low-Carb, Butterscotch mug cake! (7-ingredients)

I absolutely LOVE butterscotch if you can’t tell from all my recent butterscotch recipes. It just kinda falls to the backburner because it’s full of sugar, and…well…chocolate. Anyways, last week I attempted to come up with a healthy, butterscotch, mug cake. FAIL!!!

For my last birthday, my aunt gave me some of Lily’s new butterscotch chips. So that solved the sugar problem. I also came out with another recipe using these recently. They’re kinda like blondies, but butterscotch. Healthy, Butterscotch Bars! (Sugar-Free) If you wanna make them, there’s the recipe linked for ya!

Only 7-ingredients, and you probably already have most of them in your kitchen!! So after I made the mug cake the first time, I made a few tweaks and came up with a wayyyy better recipe!!

I even accidentally made it keto, thm, AND low-carb. Seriously, I was just trying to make it healthy and it somehow ended up that way!

Like I always say…subscribadibe, pin, like, share, comment, or leave tips and tricks for the kitchen. I love hearing recipe suggestions or requests too!! Find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun) 

 

Print Recipe

Healthy, Low-Carb, Butterscotch Mug Cake (7-ingredients)

Prep Time5 minutes
Cook Time1 minute
Total Time7 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Servings: 1 serving
Author: admin

Ingredients

  • 3 tbsp Almond Flour
  • 1 tbsp Almond Milk
  • 1-2 tbsp Butterscotch Chips (I used Lily's)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1 Egg
  • 1/4 tsp Pyure (or preferred sweetener)

Instructions

  • Pour the milk, and butterscotch chips into your mug and microwave for 10-20 seconds. It should be melted enough to mix into the milk.
  • Add the rest of the ingredients, and microwave for a minute and 10 seconds. It will be the perfect moistness, AND if you turn it over on a plate...it should come out perfectly!!
  • Enjoy!! You can top with additional butterscotch chips if you want!!

 

 

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Healthy, Peanut butter Protein Bars! (8-ingredients)

So, if you follow me on Instagram, or know me personally, you know I workout. I also work a physical labor job. I’ve been wanting to come up with a protein bar recipe for a while now. All the ones I’ve ever tried taste really strongly of protein, or are just altogether gross. That’s why I came up with this recipe.

I know some of the ingredients sound kinda weird together, but I wanted to put as many high protein foods together as I could, but obviously still taste good.

All 8 ingredients are PACKED with protein!! Just look them up and you’ll see what I mean. I used Aim Vanilla Protein powder, but next time I think I’ll try a different flavor. Aim protein powder is by far the best I’ve found. It’s stevia sweetened, no fillers, and a nice smooth texture without tasting chalky. If you’re interested in getting some for yourself, my code is AMYCROASMUN. It will get you 10% off your order. If you’d like to become an ambassador yourself, my link is https://aimsupplements.com/?ref=4TM8KY6CrEgRy

When working out, protein is vital for having a good strong workout, and most importantly for recovery! It helps your muscles perform their best, and to rebuild after a workout. Always make sure you are getting the correct amount of protein in your diet. Whether it’s through protein powder, or the foods you eat!!

You know what’s coming…find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun) I left Facebook and moved to Parler, so if you wanna find me on there it’s acunit18. Like, Share, comment, pin, and subscribadibe!!!

 

Print Recipe

Healthy, Peanut butter Protein Bars! (8-ingredients)

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 8 Bars
Author: admin

Ingredients

  • 2 cups Old-fasioned Oats
  • 1 cup Almonds (or Walnuts)
  • 3/4-1 cup Natural Peanut butter
  • 1/4 cup Papita seeds (Pumpkin seeds)
  • 1/2 cup Cottage Cheese
  • 2 Eggs
  • 1 scoop Aim Vanilla Protein Powder
  • 3-4 tbsp Honey

Instructions

  • Preheat the oven to 350F.
  • Chop the nuts and papita seeds into smaller chunks, but don't pulverize them. You want some chunks to crunch on.
  • Mix the blended ingredients with the oats, and the protein powder in a medium sized bowl.
  • Blend the eggs, peanut butter, honey, and cottage cheese in a blender until smooth.
  • Pour the wet mixture into the dry mixture, and mix with a spoon.
  • Pour into an 8x8 lined with parchment paper.
  • Bake in the oven for 15-18 minutes, or until desired doneness.
  • Store in the fridge in an airtight container for up to 2 weeks. Then put them in the freezer. Enjoy!! They taste amazing topped with chocolate!

 

 

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Healthy, Butterscotch Bars! (Sugar-Free)

I don’t know about you guys, but I’ve always LoVeD Butterscotch!! For my birthday, my aunt got me some of Lily’s new Butterscotch chips. Yesterday, I asked my mom what new recipe I should make for you guys, and mentioned my butterscotch chips. She looked up some recipes with butterscotch in them, and found a cookie recipe. It was full of white flour, and sugar, so obviously I had to modify it.

Now, the original recipe was for cookies, and said to put the dough in the fridge for 30 minutes. I don’t know about you guys, but ain’t nobody got time for that!! That’s why I made them into bars. Maybe I’m a tad lazy too. Hehe!

Do you guys like those videos where they add all the ingredients in a bowl, and show it from the top like this?? I know it’s not a video, but I’m not that high tech so this will have to do for now.

It may not look like it, but they’re super gooey before they’re baked. I baked them a little long because I was guessing, and this recipe was supposed to be cookies. That’s why I shortened the amount of bake time for you guys.

You guys already know…Like, Share, Pin, Subscribadibe, Comment, and leave recipe tips or suggestions!! I love hearing from you guys, and always welcome feedback. Especially if you’ve tried, and love a recipe! Find me on Facebook and Pinterest (Amy Croasmun) or Instagram (ac_unit18)

Print Recipe

Healthy, Butterscotch Bars (Sugar free)

Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Author: admin

Ingredients

  • 1/2 cup Butter (Softened)
  • 1/4 cup Pure Maple Syrup
  • 1 tsp Pyure (or preferred sweetener)
  • 1 Large egg (room temp)
  • 1 tsp Pure Vanilla extract
  • 1 cup Spelt flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1 & 1/2 cup Old-Fashioned Rolled Oats
  • 1 cup Butterscotch Chips (Lily's stevia sweetened)

Instructions

  • Preheat the oven to 350F
  • In a large bowl with a mixer, mix together your butter, maple syrup, and pyure until well combined.
  • Add the egg and vanilla and mix well.
  • In a separate medium bowl, whisk together all the dry ingredients EXCEPT the butterscotch chips.
  • Spray an 8x8 with coconut oil spray, and pour the batter in. Spread out evenly.
  • Bake for 15-20 minutes, or to desired doneness. Allow to cool slightly before cutting and eating!!
  • Store in the fridge in an airtight container for up to 1 week, then put in the freezer. That is...if there is any actually still left!! HAHA Enjoy!!!
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How to make homemade Applesauce!

Every few years, our family makes applesauce. This year it was a big shabang!! It was my mom, myself, my cousin, my big sis, my grandparents, and of course my adorable little nephew. (He helped eat the apples) It’s so much more fun when you do something like that, to do it with a bunch of people. 1. because many hands make light work, and 2. because everything is more fun when you’re doing it with family or friends.

First we washed the apples. They weren’t sprayed, but they’re outside obviously so they get dirty. We just soaked them in water, and that’s about it. The next step is quartering the apples, so they cook faster.

Next, you cook them in water in a big roaster pan or stock pot, or whatever big pan you can get. Cook them until the skins start peeling off…then you know they’re nice and soOFFTTTT.

That’s my big sis, and my grandma working hard cutting up the apples.

This is my cousin and grandpa working together making the applesauce. My cousin is smashing them into the grinder, and grinding them. My grandpa is scooping it into the bowl to make more room for applesauce, and to make conversation! Haha

As I always say, and I always mean…please feel free to leave recipe suggestions or requests. Like, share, pin, and subsrcibeadibe!! Find me on Pinterest and Facebook (Amy Croasmun) and Instagram (ac_unit18)

 

Print Recipe

Homemade, Healthy, Applesauce

Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Equipment

  • Tomato Saucer

Ingredients

  • 2-4 Bushels Apples (As many as you want)

Instructions

  • Quarter enough apples to fill a roaster or pan you'll be using.
  • Fill a Roaster or pan with water a fill with quartered apples, and turn on high heat.
  • Cook the apples until they're softened enough to grind up. (Usually when the peel start pulling away from the apple)
  • With a strainer, scoop the apples out of the pan and into the saucer. (Make sure you have a bowl in the back for the garbage coming out, and one on the side for applesauce)
  • Fill jars with applesauce, and put lids on.
  • Hot water bath them to seal them. It would be best to do it while the jars are still hot so it goes quicker. (If you don't know to how to hot water bath them, just google 'hot water bathing applesauce')
Posted on

Healthy, homemade, Pumpkin Spice Bagels!!! (Vegan Option)

Since it’s now officially fall, and everyone is all about Pumpkin Spice things, I decided to try to make Pumpkin Spice Bagels. Personally, I’m not super into pumpkin spice things. I figured I’d give it a try for you guys though.

I used Pumpkin spice that was over 4 years old, so I don’t suggest doing that. Also, you can use as much as, or as little as you want. I said to use a tablespoon in the recipe, but if you’re all about that Pumpkin Spice life and wanna add more…feel free!!

If you wanna make more than 12 bagels, that’s TOTALLY FINE!!! I Just did 12 because I was lazy and didn’t want to do 16 haha

These would go perfect with some pumpkin cream cheese!! My mom was gonna get some, but Aldi was out unfortunately.

As always, please like, share, subscribeadibe, comment, or leaves tip and recipe suggestions!! Find me on Facebook and Pinterest (Amy Croasmun) or Instagram (Ac_unit18)

 

Print Recipe

Healthy, homemade, Pumpkin Spice bagels! (Vegan option)

Cook Time25 minutes
Total Time2 hours 10 minutes
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 12 servings
Author: admin

Ingredients

Bagels

  • 4.5 cups Spelt flour
  • 1.5 cups warm water (between 100-110F)
  • 2&3/4 tsp Quick Rise Yeast (I use Red Star)
  • 3/4 cup Pumpkin (not pumpkin pie filling)
  • 1 tbsp Pumpkin Pie Spice

Egg white Wash

  • 1 Egg white (Almond Milk for Vegan)

Water Bath

  • 2 quarts water
  • 1/4 cup Honey (Maple Syrup for Vegan)

Instructions

  • Whisk together the warm water and the yeast. Cover and let sit for 5 minutes.
  • While waiting for your yeast water...add the remaining bagel ingredients to your Kitchen Aid mixer, or food processor.
  • Add the yeast water and blend until fully combined and the dough is pulling away from the sides.
  • Knead on a floured surface for 4 minutes, then put the dough in a large bowl coated in olive oil. Turn the dough to coat all sides, then cover the bowl with a towel. Let rise for an hour in a warm spot, until doubled in size.
  • Preheat the oven to 425F. Also, pour the 2 quarts of water, and honey into a large pan. Turn on high heat and bring to a simmer while preparing your bagels.
  • When the hour is up, punch down the dough. Place the dough on a floured cutting board, and cut into 12 even pieces. Roll each piece into a ball, and push a hole in the middle of it with your finger. Repeat until you've done this to all 12 pieces.
  • Drop 4 (or as many as you can fit without them touching) into your simmering honey water. Cook for 1 minute then flip to the other side of the bagel, and cook for 1 minute.
  • Place the cooked bagels onto a cookie sheet with parchment paper on it. Repeat this process until all 12 bagels have been cooked. Brush the tops with egg white (unless you're using the almond milk) and place in the oven for 12 minutes.
  • After the 12 minutes is up, turn the cookie sheets around and bake for another 12-13 minutes. Remove from the oven and allow to cool on the cookie sheets for 20 minutes.
  • Remove from the cookie sheets and place on cooling racks to completely cool. Place in a Ziploc bag, or airtight container in the fridge for up to 2 weeks. If they last longer, then place in the freezer, and pull one out to thaw whenever you wish! Enjoy!!!

 

 

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