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soft-chewy-paleo-bagel-recpe

Grain Free Seed Bagels

  • Author: Katie
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 4 bagels 1x

Description

These Grain Free Bagels are Paleo, Vegan and allergy free.  They are soft and dense with a real bagel-like texture.


Ingredients

Scale
  • 4 Tbsp ground flax (28g) + 1/2 cup hot water*
  • 4 Tbsp coconut oil (room temp)
  • 1 cup arrowroot flour (130g)
  • 1/2 cup coconut flour (60g)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1/4 cup warm water
  • 2 Tbsp raw pumpkin seeds (optional)
  • 2 Tbsp raw sunflower seeds (optional)
  • 1 tsp poppy seeds (optional)
  • 1 tsp sesame seeds (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine ground flax and 1/2 cup water in a large mixing bow.  Stir, then let sit for about 5 minutes so that mixture gels.
  3. Add coconut oil to flax mixture and stir with a fork until oil is nearly liquid (no big chunks remain).
  4. In a separate mixing bowl combine coconut flour, arrowroot flour, baking soda, salt and xanthum gum.  Mix well.
  5. Add flour mixture and 1/4 cup warm water to the flax + coconut oil mixture.  Mix with fork, then knead dough with hands.  (Dough should be slightly sticky, but able to roll into a ball.)
  6. Knead in pumpkin seeds, sunflower seeds, poppy seeds and sesame seeds. (Note: any of these seeds can be left out or replaced if desired.)
  7. Separate dough into 4 pieces and roll into balls.  With your finger, make a hole in the center of the ball.  Form a bagel shape.
  8. Place bagels on lined baking sheet and bake at 350 degrees for 20-22 minutes.
  9. Remove from oven and cool to room temperature.

Notes

*I used a coffee grinder to grind whole flax seed, rather than buying pre-ground flax.  Also, be sure to use hot (not boiling) water so that the coconut oil will melt into the batter.

Keywords: bagel, breakfast, nut free, egg free, vegan, allergy friendly