Gluten-Free Paleo Bagels

These gluten-free, grain-free, paleo-friendly bagels are so so good! They have a great texture, flavor and they are nutrient-dense. Made with only a few wholesome ingredients that easily and quickly come together. These are ideal for breakfast or a snack with your favorite nut/seed butter or spread of choice. We have a ton of great butter and spread recipes to check out that will be delicious over these bagels.

INGREDIENTS

• 1 cup almond flour
• 3/4 cups tapioca flour
• 2 tsp. baking powder
• 3/4 tsp. salt
• 2 eggs
• 1 cup Greek style yogurt - coconut or cashew
• Bagel toppings topping or sesame seeds, poppy seeds (optional)

For almond butter

• 2 cups (300g) almonds
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making almond butter for bagel spread or any other nut/seed butter of choice:
  • Place almond and salt in the NutraMilk container.
  • Press Butter cycle, set for 12-13 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Set aside.

• Preheat the oven to 400º F. Use cooking spray to grease bagel/donut pan.If it’s a silicone mold- no need to grease. Set aside.
• Combine almond flour, tapioca flour, baking powder and salt in a bowl. Whisk together and set aside.
• In another bowl, whisk 2 eggs, then add yogurt and mix well.
• Add yogurt mixture to the flour mixture and mix well. The dough will be sticky.

• Distribute dough evenly into the bagel pan, and smooth dough tops with a small spatula.

• Lightly brush some of the egg white over the top of each bagel and sprinkle with topping.
• Bake for 20 minutes until tops are lightly browned. Remove from oven and cool on a wire rack. These bagels are best enjoyed warm and toasted with your favorite spread.

Notes:

Store unused bagels in a zip top bag or sealed container in your fridge for up to 3 days. These bagels freeze well. You can defrost one in your microwave for a few seconds before cutting and toasting.