While we always start our day with a healthy breakfast, Sunday mornings are special in our home. The boys look forward to a hearty “country boy” breakfast. This weekend the D-Man asked if I could make grain free bagels….they were a hit! I hope you enjoy these as much as we did.
2 Cups Blanched Almond Flour
2 Tablespoons Coconut Flour
4 Pastured Eggs
5 Tablespoons Apple Cider Vinegar
¼ Cup Coconut Nectar (you can substitue Maple Syrup or Raw Honey)
2 Tablespoons Organic Ground Chia or Flax Seed Meal
1 Tablespoon Tapioca Starch or Arrowroot Flour
1 teaspoon Baking Soda
¼ teaspoon Baking Powder
¼ teaspoon Sea Salt
OPTIONAL: Sesame Seeds, Poppy Seeds, Dried Onion, etc.
Preheat oven to 350 degrees.
Lightly grease a donut pan with butter or coconut oil.
Sprinkle the optional seeds into the donut pan and set aside.
Place dry ingredients into the bowl of your food processor.
Process the dry ingredients until well combined (approximately 40 seconds).
Add the eggs, raw honey and apple cider vinegar to the dry ingredients and process until the mixture is well combined.
Use an ice cream scoop or small measuring cup and pour the batter into the donut forms. Bake for 2o minutes or until the bagels are golden brown.
Cool in the pan for a few minutes then carefully remove the bagels from the pan allowing them to cool another 10 minutes before serving.
The bagels can be toasted or served as is with your favorite condiments.
NOTE: I used a small bagel pan and had leftover dough. I simply placed the remaining dough into a greased “twinkie” pan and made bagel sticks.