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?
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- 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.