Description
These are amazing grain-free bagels topped with sesame and poppy seeds, best eaten spread with cream cheese, and topped with smoked salmon and fresh dill.
Ingredients
Units
Scale
- 1 1/2 cups blanched almond flour
- 1/4 cup golden flaxseed meal
- 1 tablespoon coconut flour (or dessicated coconut, as in my case)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, beaten
- 2 tablespoons apple cider vinegar
- 1 tablespoon poppy seeds (for sprinkling)
- 1 tablespoon sesame seeds (for sprinkling)
Instructions
- Grease a non-stick donut pan with coconut oil or butter
- Pre-heat oven to 350 deg Fahrenheit (175 deg Cel)
- In a large mixing bowl, add the almond flour, flaxseed meal, coconut flour, baking powder and salt, and mix well together.
- Add in the beaten eggs and apple cider vinegar and mix well until you get a homogeneous batter
- Pour batter in a resealable plastic bag, then cut off one corner, and pipe the batter into the prepared donut pan
- Sprinkle the top of the batter with poppy seeds and sesame seeds
- Bake batter for 20 to 25 minutes, or until a knife inserted into the center of a bagel comes out clean
- Let bagels cools in the pan for at least 30 mins before removing them carefully
- Serve bagels with cream cheese, smoked salmon and fresh dill, or eat bagels by themselves.
- To store bagels, store in an air-tight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Notes
Slightly adapted from: Elana’s Pantry (http://elanaspantry.com/paleo-bagels/)
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Brunch
- Cuisine: Grain-free