02 June 2014

everything bagels. {grain-free & dairy free}

2 June 2014

This past weekend I had an open calendar. A first in a while. So, I took some of that free time to try out few new recipes that I have been meaning to add to my repertoire. The rest of the weekend was spend in the warm sun, & walking around our coastal city. I found this bagel recipe from the Elana's Pantry cookbook. So when you go into this, don't picture biting into a big fluffy yeasty bagel, because that is not what you are going to get- which is totally okay. These bagels have more of a savory quick bread texture, & are perfect toasted with a bit of herbed goat cheese, a slice of ripe tomato, & some fresh arugula (skip the goat cheese if you want to make it vegan or paleo & do cashew cheese instead). 

If you don't have a doughnut pan, I would imagine that using a muffin tin would work just fine. Just split them open and pile them high with your favorite toppings as you would with the bagel shape. Enjoy the beautiful Spring weather & all the glorious flowers this season brings!

everything bagels. 
makes 6 (using a doughnut pan)
Slightly adapted from Paleo Cooking from Elana's Pantry 

1 ½ cups blanched almond flour
¼ cup golden flax meal
1 TBL coconut flour
1 tsp. baking soda
¼ tsp. sea salt
5 large free-range eggs
2 TBL apple cider vinegar

1 TBL sesame seeds 
1 TBL poppy seeds
1 TBL sunflower seeds
a pinch of coarse sea salt (I used Maldon)

  1. Preheat oven to 350 F. Grease a doughnut pan with coconut oil & dust with coconut flour.
  2. Sift together the almond flour, flax meal, coconut flour, baking soda, & salt. In a stand up mixer, add the eggs & mix until thoroughly combined. Add the dry ingredients. Add the vinegar & mix until combined.
  3. Place the batter in a resealable plastic bag, snip off one corner, and pipe the batter into the prepared pan. Sprinkle with seed mixture.
  4. Bake for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean. Let the bagels cool in the pan for 1 hour, then serve.
  5. To store, leave at room temperature overnight, then refrigerate in airtight container.
happy eatings & cheers!

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