March 24, 2023
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.
- 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)
- 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.
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.