Paleo Everything Bagels
I think Elana's Pantry has some of the most fantastic and simple recipes for baked goods, including this one for what I've adapted to be a healthier take on the 'everything' bagel. It's super simple, and with the help of mini-bagel/donut molds (you can buy here!) you can make a double batch and have some on hand in the freezer when you're craving a healthier breakfast treat.
I like to serve these with a simple scallion cream cheese, a few slices of fresh tomato and Maldon Sea Salt on top. Perfection!
Serving Size: 6 mini bagels
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients:
- 1.5 cups of blanched almond flour
- 1/4 cup of golden flaxmeal
- 1 tbsp of coconut flour
- 1 tsp of baking soda
- 1/4 tsp of sea salt
- 5 large eggs
- 2 tbsp of apple cider vinegar
- Poppy seeds
- Minced Onion (dry)
- Sesame seeds
- Garlic nuggets
Instructions:
- Pre-heat oven to 350 degrees
- Grease the donut molds with coconut oil
- Using a hand mixer or a food processor, mix the almond flour, coconut flour, flax meal, baking soda and salt
- Add eggs and vinegar until combined
- Sprinkle the donut molds with poppy seeds, minced onion, sesame seeds and garlic nuggets
- Using a spoon, carefully put the batter evenly in the six molds making sure to not disturb the seasoning at the bottom of the mold
- After the batter is evenly distributed, sprinkle additional poppy seeds, minced onions, sesame seeds and garlic nuggets on all the bagels
- Baked for 20-25 minutes until a knife comes out clean
- Let cool for 1 hour
- Enjoy!
YUM!
Kori Estrada
