I love a freshly toasted bagel with cream cheese. In college, I loved Einstein Bagels so much I would study over there enjoying my bagel and a hot drink on snowy days for hours.
But over the years, I learned a gluten-bagel and cream cheese just don’t love me back. And these days a traditional bagel is not even an option for my Celiac husband. Thank goodness for healthier, allergy-free alternatives!
The beginning of school is not months or weeks away, but days away now. As my daughter approaches her first full day of school in 1st Grade, I want to make sure I am prepared ahead of time with lots of fulfilling and nourishing breakfast and lunch recipes.
These bagels are a new favorite at our house, toasted and topped with either grass-fed ghee, butter, eggs or jam. I plan to make a large batch a few times a month to have on hand for a great lunch sandwich base.
Feel free to top with chia, poppy and/or sunflower seeds for a tasty topping. I am going to try adding all three seeds with a little garlic and onion powder soon to see if I can re-create my beloved “Everything Bagel.”
What is your favorite comfort food?
This is linked to Titus 2sday, Teach Me Tuesday, Gluten-Free Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Homestead Barn Hop, Better Mom Mondays, Sunday School, Weekend Whatever, Feature Friday, Lunchbox Love, Unprocessed Fridays, Whole Food Fridays, Pennywise Platter, Live Laugh Linky, Tasty Traditions, Thursday’s Treasures, Fantastic Thursday, Full Plate Thursday, Simple Lives Thursday, Create It Thursday, Frugal Days, Sustainable Ways, The Mommy Club, Homemaking Link Up, Wildcrafting Wednesday, Healthy 2 Day Wednesdays, Whole Food Wednesday, Real Food Wednesday, Cast Party Wednesday, Waste Not Want Not Wednesday, Allergy Free Wednesdays and Traditional Tuesdays.
- 2 cups blanched almond flour
- 2 Tbsp. coconut flour
- 4 eggs
- ⅓ cup apple cider vinegar
- ¼ cup raw honey
- 2 Tbsp. flax seed meal
- 1 Tbsp. arrowroot
- 1 tsp. baking soda
- ¼ tsp sea salt
- Preheat oven to 350 degrees. Lightly grease a donut pan with butter or coconut oil.
- Place almond flour, coconut flour, flax meal, arrowroot, baking soda and salt into a food processor. Process for 1 minute. Next add in the eggs, raw honey and apple cider vinegar. Process for 2 minutes until mixture is completely blended.
- Using a ¼ cup measuring spoon, carefully place the batter into the donut slots. Bake for 25 minutes (check at 20 minutes if you live at a low elevation). Remove the bagels and let them cool for 20 minutes.
- Enjoy fresh or toasted. Store in the refrigerator.
- Makes 7-8 bagels.