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Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}Doesn’t everyone love a bagel? No matter who you are and what way of eating you follow, everyone deserves a bagel occasionally. And with my Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly} aren’t just healthier but taste amazing too!

Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}

Feel free to top your Paleo Bagels with toasted onion flakes, garlic powder, poppy seeds, sesame seeds, etc.

Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}

Paleo Bagels

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Ingredients

  • 3 cups Blanched Almond Flour
  • 1 cup Tapioca Starch
  • 2 teaspoons Sea Salt
  • 2 teaspoons baking powder (aluminim free)
  • 2/3 cup Warm Water, filtered
  • 2 tablespoons Organic Raw Apple Cider Vinegar (with mother)
  • 2 tablespoons Golden Lakanto or honey/coconut sugar
  • 1 large Egg YOLK(s), Organic Pasture Raised beaten
  • Optional toppings: toasted onion flakes, garlic powder, poppy seeds, sesame seeds, etc.

Instructions

  • Preheat the oven to 350°F
  • Line a baking sheet with parchment paper.
  • In a large-size pot over high heat, bring about 4 inches of water to a boil. Add a pinch of sea salt.
  • In a large-size bowl, combine the almond flour, tapioca starch, sea salt, and baking powder.
  • Add the warm water, vinegar, and honey, and mix well.
  • Divide the dough into 6 to 8 equal portions. Dust your hands with additional tapioca starch, and using your hands, roll each section of dough into a ball. Flatten the ball and use your finger to push through the center to make a bagel shape. Place each bagel onto the prepared baking sheet.
  • Working in batches of 3 or 4 bagels, carefully place each bagel into the boiling water for 1 minute (or until they float). Using a slotted spoon, remove them from the water and place them back onto the baking sheet.
    Bake the boiled bagels for 10 minutes.
  • Remove from the oven, brush with the beaten egg yolk, and top as desired. Return to the oven and bake for an additional 10 minutes.
  • After baking for a total of 20 minutes, increase the temperature of your oven to 425°F and bake for 5 additional minutes, or until lightly browned and crispy.
  • Transfer the bagels to a rack and allow to cool.

Notes

Arrowroot or Potato Starch can be used in place of the tapioca starch, if desired.
Will keep in the refrigerator for up to 5 days or can be frozen. Best reheated by toasting.

Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

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