paleo breakfast bagels

BAGELS! One of my favorite breakfast items -- I used to eat them all the time growing up and when I was on the road traveling (hotel breakfast, anyone??), but then unfortunately stopped due to the fact that I realized that they aren't that healthy... lol. Plus, when I realized that I was sensitive to gluten, it just was not working with my new health habits.

BUT there is still a way to enjoy them! This recipe re-creates the famous bagel, but in a gluten-free, dairy-free and paleo kind of way. Plus, they have healthy fat & fiber included to make sure that you are full & energized for the day ahead!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes




  • Preheat oven to 350 F or 150 C.

  • In a mixing bowl, add the almond flour, coconut flour, flaxseeds, baking soda and sea salt. Stir until well mixed. Then add the apple cider vinegar, water and eggs. Whisk well with a fork until even!

  • Place batter into a plastic ziplock bag and cut a small hole in one of the corner (like you would do with cake icing).

  • Lightly grease donut molds with cooking spray. Squeeze out the bagel batter into each mold evenly.

  • Sprinkle bagels with everything but the bagel seeds and bake for 20 minutes, until golden.

  • Eat right away, or store in refrigerator (eat within 2-3 days), or store in freezer (for use later!)

Add some Miyokos or Kite Hill Foods dairy-free cream cheese on top and ENJOY!

xoxo, Kell

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