Homemade Everything Bagels (vegan & gluten free)

 

 

So…how does an ‘everything bagel’ schmeared in cream cheese sound right about now? Sound delightful enough to send you into your brunching dreams this weekend? I thought so!

I tested these babies quite a few times and I am thrilled to report that they crisp up on the outside and remain fluffy, and doughey on the inside. Mission accomplished.

Cant wait to see all the remakes!!

Happy {almost} weekend!

 

I n g r e d i e n t s

Chickpea Flour Egg ( 3 tbsp Chickpea Flour + Stirred with 3 tbsp water)

3 cups super fine almond flour

3/4  cup tapioca flower

2 tbsp flax seeds

2 tsp baking powder

½ tsp sea salt

3- 4 tbsp Everything Bagel seasoning ( I used Trader Joes!)

1 cup warm filtered water

1 tbsp lemon juice

2 tbsp maple syrup

avocado oil, for brushing

 

D i r e c t i o n s 

Preheat your oven to 350F and grease your donut/bagel pan with olive oil/ olive oil spray. Mix your chickpea flour and water in a small bowl. Stir for a minute or two until all is combined and the mix has thickened. Set aside.

 

Mix all of your dry ingredients (almond flour – bagel seasoning) into a mixing bowl. Whisk until all combined.

 

Add your warm water, lemon juice, chia egg, and maple syrup. Mix until well combined and a spreadable, thick dough has formed.

 

Using a tbsp measuring spoon, scoop your dough into each mold, until the dough is slightly over the edge.  

 

Bake in the oven until the tops are golden brown and crisp, 27-29 minutes – mine took about 28 minutes.

 

Allow to cool before removing from pan. These are best when fresh! However if saving, save in a sealed tight container in the refrigerator and toast or pop back in oven to reheat!

1 comment

  • Just wanna confirm! The recipe calls for 3 cups?? Of almond flour? I figured that’s what it is but you forgot to add the measurement

    Marilynne

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