As a former carbaholic, I take my bagels very seriously. In the order of awesomeness, there are blueberry bagels, chocolate chip bagels, jalapeño bagels, cinnamon raisin bagels, and—my all-time favorite—everything bagels. Of course, traditional bagels are such a bomb of gluten and grains that there was a time when I couldn’t imagine ever enjoying one again. That prompted me to create this grain-free version of bagels, and my bagel-loving heart has been happy again ever since.
Note: Want to change up the favor? I’ve got you covered. Omit the poppy seeds, sesame seeds, and dried garlic from this recipe and mix in the following after step 2 for new flavors.
Blueberry Bagels: ¼ cup coconut palm sugar, ½ cup fresh or frozen blueberries.
Chocolate Chip Bagels: ¼ cup coconut palm sugar and ½ cup mini dark chocolate chips or chopped dark chocolate.
Jalapeño Bagels: 1 tablespoon coconut palm sugar and 6 jalapeños, seeded and finely chopped.
Cinnamon Raisin Bagels: 1 tablespoon ground cinnamon, ¼ cup coconut palm sugar, and ½ cup raisins.
¼ cup warm water
1 tablespoon raw honey
1 packet active dry yeast
1½ cups blanched almond meal
½ cup flax meal
1 tablespoon coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
5 eggs
2 tablespoons apple cider vinegar
2 teaspoons poppy seeds
1 tablespoon toasted sesame seeds
1 tablespoon dried garlic
Preheat the oven to 350 ̊F. Lightly grease a bagel pan with coconut oil. In a small bowl, combine the warm water, honey and yeast. Mix carefully with a fork. Set aside for 5 minutes, until foamy.
Combine the almond flour, flax meal, coconut flour, baking soda, and sea salt in a food processor. Pulse until smooth. Add the eggs, vinegar, and yeast mixture. Pulse until smooth.
Use a pastry bag to fill each bagel tin with batter. Smooth the tops.
In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, and sea salt. Sprinkle the poppy seed mixture over the tops of the bagels. Bake for 20–25 minutes until golden. Enjoy!
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