Low-histamine moist bagels

Ingredients for 1 servings:

• 50 g almonds, ground
• 2 tbsp chia seeds
• 1 tsp cream of tartar baking powder
• 1 pinch of sea salt without iodine
• 60 g oat bran
• 30 g corn flour, millet flour or coconut flour
• 150 g low-fat curd cheese
• 6 egg yolks
• 1 tbsp spirit vinegar
• 50 ml carbonated mineral water
• 1 handful of pumpkin seeds
• 4 slices of butter cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 26 minutes; Total time approx. 1 hour 1 minute

Mix the almonds, chia seeds, cream of tartar, salt, oat bran or millet flakes, and flour in a large bowl. Add the quark, egg yolks, vinegar, and mineral water with a spoon and mix. Let the dough rest for about 5 minutes. It does not need to be covered. Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Pour the dough into a greased bagel or mini-bread pan and place it on a baking sheet with a small bowl of water in the middle of the oven. Bake for 9-10 minutes. Then remove the bagels or mini-breads from the oven and scatter the pumpkin seeds and cheese on top. Bake in the oven on the middle rack for another 16-17 minutes. They taste best when still lukewarm. Makes about 6 bagels.