Description
Paleo Mini Bagels are an easy-to-make gluten-free breakfast.
Ingredients
- 1-½ cup Blanched Almond Flour
- ¼ cups Golden Flaxmeal
- 1 Tablespoon Coconut Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Celtic Sea Salt
- 5 whole Large Eggs
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Poppy Seeds
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Onion Flakes
- 1-½ cup Blanched Almond Flour
- ¼ cups Golden Flaxmeal
- 1 Tablespoon Coconut Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Celtic Sea Salt
- 5 whole Large Eggs
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Poppy Seeds
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Onion Flakes
Preparation
In a food processor, pulse almond flour, flax meal, coconut flour, baking soda, and salt. Add eggs and vinegar, and pulse until thoroughly combined.
Fit a pastry bag with a ⅜-inch round tip (Ateco #804) and fill bag with batter. Pipe into a mini donut pan. Sprinkle bagels with poppy seeds, sesame seeds, and onion flakes.
Bake at 350°F for 14–17 minutes, until a toothpick inserted into the center of a bagel comes out clean. Let bagels cool in the pan for 10 minutes.
Serve.
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