Paleo Bagels
"These gluten free paleo bagels are the best way to start your day without the carb crash, topped with smoked salmon, avocado or even a dairy free cashew cheese spread. These paleo bagels include a mixture of coconut oil with flax meal, so they are high in fiber and healthy fats. Fats and fiber help to keep you full all morning until lunch. Now for the traditionalist bagel lover, they don’t have the same consistency as a traditional bagel – they have more of a muffin like consistency. But they are darn tasty, and you can always toss them in the toaster, so it’s all good."
Serves6 bagels
Preparation Time20 min
Cooking Time20 min
Cooking Vessel Sizedonut pan
Ingredients
- 1 cup Otto's Cassava Flour
- 3 tablespoon ground flax seed
- 1 teaspoon garlic powder
- 2 tablespoon arrowroot powder
- 1 teaspoon baking soda
- 2 eggs
- 2 tablespoon apple cider vinegar
- 2 tablespoon coconut oil
- 1 cup coconut nectar
- 1 tablespoon dairy free milk
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Pre heat the oven to 350. Grease a donut pan with avocado oil spray, and set aside.
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In a small saucepan, place the coconut oil on medium heat until melted. Place in the fridge to cool.
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In a small bowl, combine the cassava flour, flax meal, garlic powder and sea salt. Mix well.
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In a separate bowl, place the eggs and whisk. Add in the coconut oil, coconut nectar and milk, and whisk thoroughly. In a small bowl, combine the apple cider vinegar and the baking soda (the fizz is pretty cool) and pour the mixture in with the egg mixture and combine.
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Slowly add the dry ingredient mixture in with the wet ingredients until it reaches a dough like consistency.
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To make it easier to place the mixture into the donut molds, you can cut out a corner of a large plastic bag and place the mixture in there to get a perfect pour without the mess.
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Use your hands to place the mixture in the donut pan and press in place. Top with Everything but the Bagel Seasoning and place in the over for 20 minutes, or until you can cleanly remove a toothpick or fork.
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Store in the refrigerator for a few days.