Easy Gluten Free Bagels (Paleo)

Recipe courtesy of Sonia Nikolic
and Restorative Cuisine

Is it Friday, Monday, Wednesday, I dunno… either way seems like a good day to make some paleo bagels. I’ve tried to put jeans on a few times a week but who am I kidding, why do I even bother?!
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These bagels will make you feel like you actually went to the bagel shop, put on real pants, and stood in a long line RIGHT NEXT to other people. I miss those days SO MUCH. Looking for cinnamon and raisin bagels? Everything? You can turn these into anything.
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These bagels are gluten-free and dairy-free with the option to make them nut-free. Hope you’re all doing well!
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I consider bagels to be the equivalent to pizza but for breakfast. They’re addictive and you can never get sick of it. The added bonus is that you can have them savory or sweet! Going paleo I though these were one of the foods I’d never eat again. Boy was I wrong, I eat them way more frequently now than ever before.

These bagels are so awesome to have on hand on a busy week day morning. It’s the perfect grab and go breakfast. Whip these up on Sunday and you’re set for the whole week. Double the batch if you’re feeding a few people. 

My favorite part about these is that you don’t have to boil them and then bake which adds a whole extra step. I need things that are simple to make and these are it!

NUT-FREE OPTION You can make these nut-free by swapping out the almond flour with 1/2 cup arrowroot flour. This is a great option if you send your kids with these to school in a nut-free environment.

TOPPINGS Everything bagels are my all time favorite. Trader Joe’s sells a mix called Everything but the Bagel and it’s killer on these. Whatever you choose to top these with, add it to the bagel before putting them in the oven. It will stick to the bagel and get super crunchy. Here are some other options:

• Poppy Seeds
• Sesame Seeds
• Black Sesame Seeds
• Minced Dried Garlic
• Minced Dried Onion
• Flaked Sea Salt

Easy Gluten-Free Bagels (Paleo)Prep Time: 10 mins
Cook Time: 25 mins
Resting Time: 1 hr
Servings: 6
Ingredients

• 1/2 cup full fat coconut milk
• 2 tbsp finely ground golden flax seeds
• 1 1/2 tbsp honey
• 1 1/2 tbsp active dry yeast
• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 3 tbsp coconut flour
• 3/4 cup arrowroot flour
• 4 eggs
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil
• 1 1/2 tsp baking powder
• 1 tsp himalayan pink sea salt

Instructions

• Grind the flax seeds with a coffee grinder like this one.
• Warm the coconut milk to 110 F.
• With a hand mixer on low speed mix the coconut milk, flax seeds, honey, and yeast in a bowl. Let sit 4 to 5 minutes.
• Add the eggs, apple cider vinegar, and coconut oil to the bowl and mix until blended.
• Add the coconut flour, arrowroot flour, tapioca flour, almond flour, baking powder, and salt. Mix everything until fully incorporated. Cover bowl with a towel and let sit one hour.
• Preheat oven to 350 F. Once the dough has risen fill 7 of doughnut holes in this silicone pan. If desired sprinkle with dried minced garlic, dried minced onion, sesame seeds or poppy seeds. Bake for 20 to 25 minutes.
• Once golden let cool and store in airtight container in the fridge.

SERVING SUGGESTIONS Savory:

• avocado, sea salt, and garlic powder
• lox, capers, Kitehill dairy-free everything cream cheese
• scrambled eggs, sausage and dairy-free cheese
• Kitehill dairy-free cream cheese and cucumber slices with a dash of salt

Sweet:

• ghee and sliced strawberries 
• your favorite nut seed butter and fresh fruit, strawberries and bananas are definite winners
• ghee and honey
• coconut butter and fresh fruit

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