If you are like me, there are some mornings when all you want is a carb-full bagel for breakfast. Toasted, slathered in cream-cheese and topped with lox. There are few things in this world that are more decadent and enjoying than that. Bagels for me are more than just a delicious treat, but they are a tie to childhood memories. I still remember being a a young girl, and going with my mom to H&H early in the morning to pick up whatever bagels just came out of the oven. The smell of the hot steaming bagels was intoxicating.
Unfortunately, the H&H of my childhood has long since closed it’s doors, and I haven’t been able to eat a REAL bagel in over a decade.However, that doesn’t mean that I don’t still crave them. There are several gluten free bagels on the market, but none of them come close to a good New York Bagel in terms of taste. They are either too doughy, to hard, or too sweet. Not only are they a poor match in taste, but gluten free bagels are LOADED with calories and sodium. The leading gluten free bagel brands range from 290-400 calories a bagel – and that is without any toppings!!!
Desperate for a bagel-like alternative that was slightly healthier, I started playing around with some recipes to come up with a gluten free- paleo bagel. This first attempt isn’t perfect, but it is pretty good. The recipe below comes out light and fluffy, and toasts really well. It is a bit too “eggy” tasting, so I’m still playing with the proportions. The bagels are great fresh, but can also be frozen for up to 3 weeks. One warning – the flour that I used is a combination of Sunflower Seeds and Pumpkin Seeds. Sunflower seeds contain Chlorogenic Acid, which reacts with baking soda or baking powder in recipes, turning the baked goods green. Though a little disconcerting, it is perfectly safe to eat. The “green effect” is also not immediate, so will only really be noticed if you are storing/ freezing the bagels instead of serving immediately.
Here is my recipe for Paelo Everything Bagels. Try these toasted with a spread of avocado, and topped with some lox. Enjoy!
- 1½ cups Sunflower & Pumpkin Seed flour
- ¼ cup Chia Seed Flour
- 1 tablespoon Tapioca Flour
- 1 teaspoon baking soda
- ¼ teaspoon celtic sea salt
- 5 large eggs (separated)
- 2 tablespoons apple cider vinegar
- 1 tablespoon poppy seeds (optional)
- 1 tablespoon dried shallots (optional)
- 1 tablespoon rock salt
- 1. Pre-Heat the oven to 350° and grease a doughnut pan with Palm Shortening.
- Sift out the Sunflower & Pumpkin seed flour into a large mixing bowl. Any of the seed’s left in the strainer should be set aside and reserved for later. Add the rest of the dry ingredients into the large bowl.
- 2. Mix in the egg yolks and cider vinegar - incorporating fully.
- 3. In a medium bowl, whip the egg whites until they form stiff peaks. Gently fold the egg whites into the dry mixture, incorporating fully.
- 4. Place batter in a pastry bag or ziplock bag with a corner cut off, and pipe into the doughnut pan. Sprinkle the top of each bagel with the poppy seeds, shallots and salt (to taste).
- Bake for 20 minutes (or until bagels are brown, and firm on top). Let cool.
- Makes 12 small bagels.