Elana's Pantry Paleo Bagels

December 16, 2017

As I began my candida journey while I was living back in New York the worst disruption to my breakfast routine was no longer being allowed to grab a gorgeous cream cheese bagel when I was craving one. That hurt! 

 

I discovered Elana's Pantry right back at the beginning of the cleanse but never got around to purchasing a doughnut mould. I hated to accumulate things when I essentially felt like a wandering nomad. So I finally got one, a set of 3 in fact, all in fun colours and I finally got to make my beloved bagels! I have to say, as with most yeast free breads that rely on eggs for their texture, they lack that perfect bagel quality so I'm still on the hunt for the perfect yeast and gluten free bagel and will post it once I've reached a decent level of perfection!

 

Paleo Bagel Recipe

 

Makes 6

 

Ingredients

 

  • 1½ cups blanched almond flour (not almond meal)

  • ¼ cup golden flaxmeal

  • 1 tablespoon coconut flour

  • 1 teaspoon baking soda

  • ¼ teaspoon celtic sea salt

  • 5 large eggs

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon poppy seeds, optional

 

Instructions

  1. Grease a donut mold with coconut oil and dust with coconut flour

  2. In a food processor, pulse almond flour, flax meal, coconut flour, baking soda, and salt

  3. Add eggs and vinegar and pulse until thoroughly combined

  4. Place batter in a resealable plastic bag, snip off one corner, and pipe batter into prepared pan

  5. Sprinkle bagels with poppy seeds

  6. Bake at 350°F for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean

  7. Let bagels cool in pan for 1 hour

  8. Serving suggestion- cashew ricotta cheese and cucumbers (pictured below)

 

 

 

 

 

 

 

 

 

 

 

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