I am a great cook, but only an okay baker. So, most of the time if I want to bake something, I pour over cookbooks and blogs and find something that it looks like even I won’t be able to mess up. When I first saw this recipe (which is genius, by the way) on Elena’s Pantry, I will admit to a little trepidation. I so much wanted to be able to make my own bagels, but I had a bit of a problem believing they would come out good. I’m here to tell you that I love these bagels… and it only took me one try to make them correctly! Let me tell you up front, that while these gems look and smell exactly like bagels, they don’t have the same consistency as the bagels I’m used to here in New York; they taste and feel more like rolls. I found that the more “everything” seasonings I used, the more my mind allowed me to believe they were bagels… especially when I loaded them up with lox… But, even though they may not mimic bagels completely, they are delicious and they do freeze and toast well!
The base of the dough is made with almond meal. I hope you are not sick of hearing about the power of almonds from me, but it’s worth repeating: In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. So, when you eat these bagels, even though you can’t taste the almonds, you are getting so many more health benefits than traditional bread made with flour.
The toppings on these bagels are not just great tasting, but they add extra health benefits to them. Sesame seeds are an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. Poppy seeds can relieve vomiting and are good for your intestines. And onions are good for almost everything, so be generous with your toppings on these bagels!
If you don’t already have a donut pan, these bagels are a great excuse to buy one. Let me know if you have any questions about where to buy one or which one I like.
In a food processor, pulse together almond meal, flax meal, coconut four, baking soda, and salt…
Add in eggs and apple cider vinegar…
Pile on the toppings…
And bake until they are just beautiful. Enjoy with some lox, butter, or whatever you like!
Grain-Free Everything Bagels
(makes 8 bagels)
recipe adapted from: Elena’s Pantry
1 Tbs coconut oil
1-1/2 cups almond meal
1/4 cup flax meal
2 Tbs coconut flour (1 Tbs for the bagels and 1 Tbs for dusting the pan)
1 tsp baking soda
1/4 tsp sea salt
2 Tbs apple cider vinegar
2 Tbs sesame seeds (or to taste)
2 Tbs poppy sees (or to taste)
2 Tbs dried onion flakes (or to taste)
Preheat the oven to 350 degrees. Grease a donut pan with coconut oil and dust with 1-Tbs coconut flour.
Put the almond meal, flax meal, 1-Tbs coconut flour, baking soda, and salt in a food processor. Pulse until combined. Add the eggs and the vinegar and process until combined well.
Put the mixture into a plastic ziplock bag, cut off one of the corner tips, and pipe the batter into the prepared donut pan.
Sprinkle the toppings onto the bagels (be generous with the toppings).
Bake for about 18 minutes, or until the bagels are starting to get golden brown and a toothpick inserted in the center comes out clean. (Check them a few times to make sure they don’t burn.) Remove from oven and place the pan on a rack to cool for a bit, then remove the bagels from the pan and cool them on the rack. Enjoy with lox, butter, or whatever you like. Slice the leftover bagels in half horizontally and store in a ziplock bag in the freezer. They toast up great!