Bagels are a part of my culture. I'm Jewish and celebrate all the Jewish holidays. One of the hardest parts about enjoying a Jewish meal is missing out on the yummy bagels. One particular holiday that makes me feel most bagel-deprived is Yom Kippur. On Yom Kippur we fast all day long, and most Jews will break their fast with a bite from a delicious doughy bagel. Not me. I usually break fast with an olive. Sad.
But not any more. After playing around with some bagel recipes, I finally settled in on this one that uses nutrient-dense almond flour and fiber-rich ground flaxseeds. There's no white, refined flours in this recipe, making it a guilt-free way to enjoy a bagel.
I'm not going to lie to you.... these do not taste like the bagels you know and love prior to going gluten-free. They are lighter and less dense. The taste is more like a fluffy bread than a chewy bagel. Nevertheless, they taste awesome and fill that bagel void in my life! In the past I might have felt guilty indulging on an entire bagel full of empty calories, refined grains and too many carbs to count, but today I feel no guilt eating two of these almond flour bagels for breakfast.
I used Honeyville's Blanched Almond Flour to make this recipe. I find Honeyville's flour gives these bagels that extra special moist and light texture.
Also, before you make these, be sure to invest in a donut pan (or two) - the pan is essential to giving these bagels (and future gluten-free donut recipes) that special shape you know and love. Enjoy!
Ingredients:
1 1/2 cup Honeyville Blanched Almond Flour
1/4 cup ground flaxseeds
2 Tbsp. gluten-free oat flour (or other GF flour like millet or brown rice)
1 tsp. baking soda
1/4 tsp. sea salt
5 large organic eggs
2 Tbsp. apple cider vinegar
1 Tbsp. raw honey (preferably local honey)
Directions:
Preheat oven to 350 degrees F.
Spray two donut pans with cooking spray.
In a food processor, add all dry ingredients. Pulse about 10 times until well combined.
In a medium bowl, combine all wet ingredients (eggs, vinegar and honey). Whisk together until well combined.
Add wet ingredients to dry ingredients in the food processor and continue to pulse, 15-20 times, until dry ingredients are well incorporated into the wet ingredients.
Add batter to a large pouring cup with spout.
Pour batter into donut pan about halfway, leaving room for the bagels to rise. You'll have just enough batter to fill both pans (12 bagels).
Place pans in oven for 15 minutes or until golden brown on top.
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