NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Gluten-free all-purpose flour

0.5 cup Nonfat Greek yogurt

0.25 cup Pumpkin puree

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Pumpkin pie spice

1 large Egg white

4 oz Smoked salmon

2 tbsp Nonfat Greek yogurt

1 tsp Everything bagel seasoning

PREPARATION

• 1

  Preheat your oven to 375°F and line a baking sheet with parchment paper.

• 2

  In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, sea salt, and pumpkin pie spice.

• 3

  Stir in 0.5 cup of nonfat Greek yogurt and the pumpkin puree until a thick, tacky dough forms.

• 4

  Transfer the dough to a surface lightly dusted with gluten-free flour and knead for about 1 minute until it becomes pliable.

• 5

  Divide the dough into 2 equal balls, roll each into a rope, and pinch the ends together to create a bagel shape.

• 6

  Place the bagels on the baking sheet and brush the tops evenly with the whisked egg white.

• 7

  Bake for 22 to 25 minutes until the bagels are set and have a light golden hue.

• 8

  Let the bagels cool on a wire rack for at least 10 minutes to allow the internal structure to set.

• 9

  Slice the bagels and spread 1 tablespoon of nonfat Greek yogurt on each half as a clean alternative to cream cheese.

• 10

  Layer the smoked salmon over the yogurt spread and finish with a sprinkle of everything bagel seasoning.