Grain-Free Bagels:
If you thought you had seen the last of your bagel days when you gave up grains for health reasons, think again. This Nut-Free Low-Carb Paleo Bagel Recipe may not be as good as real New York bagels, but they satisfy my bagel cravings. When I realized that grains were an issue for me, I was definitely sad to say “goodbye” to bagels.
Everyone has nostalgic comfort foods from childhood. Bagels are one of those foods for me. They were always the star of every family brunch along with lox (smoked salmon), capers, tomatoes, red onion, and whipped cream cheese. I’m not a fan of smoked fish, so I always made mine vegetarian, without onions. I would add sprouts and avocado if they were available because I loved loading up on extra plant-based toppings, even as a kid.
Later, I learned the joys of vegan bagel sandwiches made with hummus in place of cream cheese. But those days are over for me…well at least I thought they were. I may not be able to eat a regular bagel, but I can enjoy these, and I have to say, they’re a pretty darn good substitute. And I think if we’re honest with ourselves, it’s mostly about the toppings anyway, and not so much the bagel itself. These days I am loving all of the plant-based cheese alternatives out there that aren’t full of unnecessary ingredients and fillers.
Nut-Free Paleo Bagel Recipe:
Ingredients:
- 3/4 Cup Go Raw Organic Sprouted Pumpkin Seed Butter (blend 2 cups Raw, Sprouted Pumpkin Seeds in a food processor until a smooth butter forms),
- 1/4 Cup Raw, Ground Flax Seeds,
- 2 TBS Coconut Flour,
- 5 Pasture Raised Eggs,
- 3/4 Tsp Baking Soda,
- 1 TBS Apple Cider Vinegar,
- 1 1/2 TBS Raw, Local Honey (optional, I usually omit this),
- 1/2 Tsp Sea Salt (optional).
Makes 6 Small to Medium Bagels.
Instructions:
Preheat oven to 350F. Combine wet ingredients in a large mixing bowl. Combine dry ingredients separately, then add to wet ingredients. Fill 6 wells of a bagel/donut mold and bake for approximately 10-12 minutes on the middle rack in the oven. They cook quickly, so keep an eye on them. Bagels are done when a toothpick comes out clean. I use a stainless-steel donut/bagel pan that I grease with avocado oil to prevent sticking. Let bagels cool for about 5-10 minutes before serving, if you can wait. Store in the fridge for up to one week. If you need a good recipe for Nut-Free Low-Carb Paleo Sandwich Bread, you can find it here.
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