Grain-Free Classic Bagels

It has been a while since my wife had a real bagel other than Udi’s gluten free bagels which you can find in a super market.  My wife bought a wonderful paleo recipe book called “Paleo Cooking from Elana’s Pantry” and really was interested in making this wonderful sounding grain-free bagels.  We decided to make a slightly adapted version of the bagel this past weekend and it came out great!  Now she has another option for breakfast or lunch.  I think that being able to have a bagel as part of your gluten free or paleo diet really opens up a lot of possibilities in terms of new meals from sandwiches, french toast bagel and so much more.

These grain-free bagels are wonderful when pan toasted toasted and served with fresh homemade veggie cream cheese spread or with whatever favorite bagel spread yours happens to be!

Ingredients:

1 1/2 cup blanched almond flour

1/4 cup golden flax meal

1 tbsp coconut flour

1 tsp baking soda

1/4 tsp sea salt

5 eggs

2 tbsp apple cider vinegar

Directions:

1. Preheat oven to 350 F degrees.

2. Grease a doughnut pan with coconut oil and dust with coconut flour.

3. In a food processor, pulse together the almond flour, flax meal, coconut flour, baking soda and sea salt.

4. Add the eggs, vinegar and pulse until it is thoroughly combined.

5. Place the bagel batter in a resealable plastic bag.

6. Snip off one corner, and pipe the batter into the prepared doughnut pan.

7. Bake for 20 – 25 minutes, or until a knife inserted into the center of a bagel comes out clean.

8.  Let the bagels cool in the pan for 1 hour, the serve.

9. To store, leave at room temperature overnight, then refrigerate in an airtight container. Enjoy!

Grain-Free Classic Bagels

These grain-free bagels are wonderful toasted and served with fresh homemade veggie cream cheese spread or with whatever favorite bagel spread yours happens to be!

Yield: 6 bagels

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

1 1/2 cup blanched almond flour

1/4 cup golden flax meal

1 tbsp coconut flour

1 tsp baking soda

1/4 tsp sea salt

5 eggs

2 tbsp apple cider vinegar

Directions:

1. Preheat oven to 350 F degrees.

2. Grease a doughnut pan with coconut oil and dust with coconut flour.

3. In a food processor, pulse together the almond flour, flax meal, coconut flour, baking soda and sea salt.

4. Add the eggs, vinegar and pulse until it is thoroughly combined.

5. Place the bagel batter in a resealable plastic bag.

6. Snip off one corner, and pipe the batter into the prepared doughnut pan.

7. Bake for 20 - 25 minutes, or until a knife inserted into the center of a bagel comes out clean.

8. Let the bagels cool in the pan for 1 hour, the serve.

9. To store, leave at room temperature overnight, then refrigerate in an airtight container. Enjoy!