ALMOST EVERYTHING BAGELS (paleo, low fodmap, gluten free)
Can I tell you a story? It’s a bagel story.
Growing up in Philadelphia, bagels were a diet staple. And we had some damn good bagels. In my house, if we didn’t have fresh bagels around, we could always find some to defrost in the freezer. There was never a shortage of bagels! Like most east coast Jewish families, there was a run to the bagel shop before a holiday gathering or family brunch. Plain, everything, sesame, cinnamon raisin…mmm. And I loooove everything bagels.
In grad school, at the San Francisco Conservatory of Music, there was a donut shop around the corner that sold super cheap bagels. I probably had a bagel and cream cheese as a meal every day for those 2 years (okay, except for the 6 months I was “vegan” and got avocado or hummus on my bagels).
Fast forward to the part of my gut healing journey where I had to take a break from some of the VIP ingredients that create that perfect bagel and shmear (flour, gluten, sugar, honey, garlic, onion, lactose). It’s a little interesting that my gut issues came to a head the year after grad school… But I won’t dare blame the bagels!
Over the years, I have tried gluten free bagels here and there. My favorite being from Wise Sons in San Francisco. And when I discovered Kite Hill’s almond milk cream cheese back in 2015- their chive flavor on a gf sesame bagel really satisfied my everything bagel dreams.
Now I do feel best when I am limiting my grains, and I love baking with almond flour. So when I discovered Rachel Mansfield’s paleo bagel recipe using donut molds, I had to make them immediately. A few dozen bagels later, I have adapted that recipe to the one you see here. I removed coconut flour since it is high in FODMAPs and created a seasoning mix that gives everything vibes, but without the garlic and onion. I’m so happy to be living the bagel life again, but in a way that feels nourishing for my body.
Tips!
Donut molds: I have used both a silicone donut molds and steal non stick donut pans. I love the silicone donut molds- just make sure you place yours on a baking sheet to stabilize.
Bake times vary: Depending on the size of your donut molds, how much batter you put in each mold, and of course your oven! Make sure to have toothpicks around.
Seasoning: You can find my “almost everything seasoning” recipe below. You can adjust it to your liking or feel free to use a store bought everything bagel seasoning!
Oh and we are going to season BOTH sides, because, why not? Party on the front, party on the back!
Ingredients (makes a dozen bagels)
4 pasture-raised eggs
3 tablespoons avocado oil
2 tablespoons broth (chicken, bone, or veggie)
1 tablespoon apple cider vinegar
2 cups almond flour
1/3 cup tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon “almost everything seasoning”
Almost Everything Seasoning
2 tablespoons white and black sesame seeds
1 tablespoon poppy seeds
1 teaspoon flaky sea seat
1 teaspoon hemp seed (optional)
Instructions
Preheat oven to 350F and grease a donut pan (avocado oil).
Sprinkle seasoning into molds.
In a large bowl, whisk the eggs. Add oil, broth, and apple cider vinegar.
In a medium bowl combine the dry ingredients; almond flour, tapioca flour, baking soda, sea salt.
Add the dry ingredients to the wet ingredients and mix until smooth.
Fill and spread the batter evenly into the donut molds.
Sprinkle seasoning on top.
Bake for 10-18 minutes or until a toothpick comes out clean. (Baking times vary depending on size of donut mold / how much batter in molds). Allow bagels to cool for a few minutes before slicing.
Eat + enjoy! ❤︎ Emily
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