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Paleo Bagels
These simple-to-make, grain-free bagels from Elana's Pantry deliver on flavor and whole-food goodness.
Ingredients
When I went grain-free, I thought my love affair with bagels had come to an end. But then I came up with this recipe! – Elana Amsterdam
- Coconut oil
- 1 1/2 cups blanched-almond flour (not almond meal)
- 1/4 cup golden flax meal
- 1 tbs. coconut flour, plus more for dusting the pan
- 1 tsp. baking soda
- 1/4 tsp. celtic sea salt
- 5 large eggs
- 2 tbs. apple-cider vinegar
- 1 tbs. poppy seeds (optional)
Directions
STEP 1
Preheat oven to 350 degrees. Grease a doughnut mold with coconut oil and dust with coconut flour.
STEP 2
In a food processor, pulse together almond flour, flax meal, coconut flour, baking soda, and salt. Add eggs and vinegar and pulse until thoroughly combined.
STEP 3
Place the batter in a resealable plastic bag, snip off one corner, and pipe the batter into your prepared pan. Sprinkle bagels with poppy seeds.
STEP 4
Bake at 350 degrees F for 20 to 25 minutes, until a knife inserted into the thickest part of a bagel comes out clean. Let the bagels cool in the pan for one hour before serving.
STEP 5
For a perfect texture, leave your cooked bagels out at room temperature overnight. Refrigerate in an airtight container for up to three days.
This recipe was excerpted from “Grain-Free Baking” which was published in the October 2016 issue of Experience Life.
Photography by: Leigh Beisch
Elana Amsterdam is a pioneer in grain-free cooking and baking. She is the New York Times best-selling author of Paleo Cooking from Elana’s Pantry, The Gluten-Free Almond Flour Cookbook, and Gluten-Free Cupcakes. In 2006 she founded the popular website ElanasPantry.com.
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