After weeks of playing around with ingredients to make sure this recipe had the taste of a nice doughy bagel, but also was “little adapts” approved — it’s FINALLY here! We all know that NY has the best bagels around, but I have to say my favorites have been the places on Long Island where I grew up. Trust me, I used to love a BEC or veggie cream cheese on an everything bagel. While I do love bagels, I just don’t love the way they make me feel after. If I do indulge in a bagel, I usually head to Black Seed Bagel on Elizabeth since their bagels aren’t overly big, they have tofu (dairy-free) herb cream cheese, and everything is locally sourced. Being quarantined has inspired me to recipe test the foods I’ve been craving, but know I won’t order out because I can make it WAY healthier at home. If you want a bagel, you NEED to try this recipe because it absolutely hits the spot!
- 2 cups almond flour
- ¼ cup coconut flour
- ¼ cup ground flaxseed
- 1 cup tapioca flour/starch
- 2 tsp baking powder
- 1 tsp sea salt
- ⅔ cup warm water
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil or aquafaba (the liquid from a can of chickpeas)
- Everything but the bagel seasoning (add as much or as little as you like!)
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Fill a large pot halfway up with water and bring to a boil. Once the water has come to a boil, reduce heat slightly to keep water at a gentle boil.
- Combine the almond flour, coconut flour, flaxseed, tapioca flour, baking powder and sea salt in a large bowl. Add ⅔ cup warm water, apple cider vinegar, and honey and mix (by hand) until a dough forms.
- Use wet hands and form dough into 6 balls. Flatten the balls and use your finger to create a hole in the middle to create the bagel shape. Place the bagels on the prepared baking sheet.
- Carefully drop 3 bagels in the boiling water until they float (about 30 seconds). Remove with slotted spoon and place them back on the baking sheet. Repeat until all bagels have been boiled. Bake the boiled bagels for 10 minutes.
- Remove bagels from oven, brush with olive oil or aquafaba, and sprinkle each bagel with everything but the bagel seasoning. Return bagels to the oven and cook an additional 15 minutes.
- Remove bagels once more, and carefully flip them over to make sure the bottom half cooks (should no longer be moist). Bake for an additional 5 minutes.
- Cool on a baking rack for 10 minutes and then serve with your favorite toppings! Last 2 weeks in the fridge and a few months in the freezer.
Hope you enjoy this bagel as much as I enjoyed recipe testing it! Continue to stay safe + healthy out there 🙂
With Health + Happiness Always,
Jax
PS – Craving structure and social community while also eating immunity boosting foods? My 12 Day Real Food Reboot launches this Monday, April 20th and there are only a handful of spots left. Click here to sign up and join the “little adapts” community!
