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!
