Tuesday, August 20, 2013

Paleo Bagels

Today recipe comes from Paleo Cooking from Elana's Pantry.  Since I am trying to go gluten free for a month and just eat healthier in general, these are my substitute for New York bagels.  Now, they are no where near as good as the bagels near me, but they are filling and still good.  You can top them with any type of nut butter to keep it paleo or cheat and put butter (like I did...not very healthy) or peanut butter on them. Elana also suggests smoked salmon or scrambled eggs would work well with these too.  I'll have to try that next time.

Here's what you'll need:
  • 1 1/2 cups blanched almond flour
  • 1/4 cup flax meal
  • 1 tablespoon coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 5 large eggs
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon poppy seeds (optional)
First, preheat the oven to 350 degrees.  Grease a donut pan with coconut oil and dust with coconut flour.  In a food processor (or mixer, like I used) pulse together the almond flour, flax meal, coconut flour, baking soda, and salt.
Add the eggs and vinegar and pulse until thoroughly combined.  Next, pipe the batter or spoon the batter (like I did) into the donut pan.  The recipe makes 6.
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.

To store, leave at room temperature overnight, then refrigerate in an airtight container.  Enjoy!

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