Updated: Sep 24, 2019
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
1 cup almond flour
3 tbsp coconut flour
3 tbsp ground flaxseeds
1 tsp ground chia seeds
1 tsp baking soda
1/2 tsp sea salt
1 tbsp apple cider vinegar
1 tbsp water
1 whole egg
5 egg whites
Extra-virgin olive oil cooking spray
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!)