True story: I used to eat a bagel sandwich for breakfast every day. And not just any bagel sandwich…this was a chocolate chip bagel, toasted with cream cheese, filled with scrambled egg, cut into four pieces and then dipped in ketchup. Kinda weird…but I loved it!
There’s a grocery store nearby that bakes these amazingly fluffy, soft bagels. B and I would go on the weekends and buy a couple dozen bagels to get us through the week. Cinnamon raisin, everything, plain, blueberry, jalepeno, and of course my chocolate chip. When we decided to change our eating habits to become healthier, we kissed our bagel-eating days goodbye.
And so for the past 6 years we haven’t eaten bagels.
Until now! This past weekend it hit me that I could come up with a grain and gluten free bagel recipe using my donut pan. I first tried it out with a plain bagel topped with poppy seeds, then followed that up with a cinnamon raisin variety. Let me just say: YUM!
I used yeast in the dough, which I think gives it an authentic bagel flavor. Between the two flavors I like the cinnamon raisin better…that is until I try it with chocolate chips next time
¼ cup warm water
1 tablespoon raw honey
1 packet active dry yeast
1½ cups blanched almond flour
½ cup flax meal
1 tablespoon coconut flour
1 teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons apple cider vinegar
1 tablespoon poppy seeds
In a small bowl, combine the warm water, honey and yeast. Mix carefully with a fork. Set aside for 5 minutes, until foamy.
Preheat the oven to 350 degrees F. Generously grease a donut pan with coconut oil.
In a food processor, combine the almond flour, flax meal, coconut flour, baking soda and salt. Add the eggs, vinegar and yeast mixture, and mix until thoroughly combined.
Transfer the batter into the prepared donut pan, using your fingers to smooth out the bagel tops. Sprinkle with poppy seeds and bake for 20-25 minutes, until golden. Cool in the pan for about an hour before eating. If the holes filled in during baking then use a knife to carefully remove that piece, leaving the traditional bagel hole. Enjoy!