Gluten Free Bagels

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BAGELS

…USE ALMOND FLOUR!

When mixed with melty cheese and baking powder, this nut flour bakes up into bagels that have just 3 grams of carbs each. Top with everything bagel seasoning for extra mmm!

TO DO: Heat oven to 400°F. In bowl, microwave 11/2 cups shred- ded mozzarella and 1/4 cup cream cheese 1 min. Stir well; whisk in 11/2 cups almond flour, 1 egg and 1 Tbs. baking powder. Knead until dough forms. Form into 6 bagels. Bake 12-15 min. Make 6 servings

Credit: C. A. from work

Media Australia, Food

Dragon Con Apple Pie Moonshine

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A favorite at Dragon Con, with a special secret ingredient to jazz it up a bit.

Ingredients

  • 64 oz Apple Juice
  • 64 oz Apple Cider
  • 400 ml Ever clear (195 proof)
  • 200 ml flavored whiskey or schnapps
  • ¼ cup brown sugar
  • 3 cinnamon sticks
  • 1 vanilla bean

Directions

Combine fruit juices, sugar and spices in a large stockpot and stir to dissolve the sugar, reserving the alcohols. Simmer 1 to 2 hours over low heat until the spices are fragrant. Do not boil.

Cool to 170°F and add the alcohols. Ladle into clean mason jars. Seal jars and rest in a cool, dark cupboard or refrigerate. Keeps several weeks.

Serve warmed, or over ice.

Cook’s Notes

  • DeKruyper schnapps is typically sold at 15% ABV, or 30 proof in the US.
  • Do not add the alcohols to hot liquid or the alcohol may be driven off before the batch has completely cooled.
  • If cooling to room temperature before storage, target a minimum 20% ABV.
  • Add citric acid as a preservative