Low Carb Paleo Bagels

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Pastured eggs

• Condiments

  • 1 tbsp Honey, raw

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tbsp Arrowroot powder
  • 1/2 tsp Baking soda
  • 1 tbsp Coconut flour, firmly packed
  • 1/4 tsp Sea salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar, organic

• Nuts & Seeds

  • 1 tbsp Golden flaxseed, ground

Found on healinggourmet.com

Ingredients

• 1 cup almond flour (90 g)
• 1 Tbsp. coconut flour, firmly packed (14 g)
• 1 Tbsp. ground golden flaxseed (10 g)
• ½ Tbsp. arrowroot powder (5 g)
• ½ tsp. baking soda
• ¼ tsp. sea salt
• Sesame seeds, poppy seeds, Maldon sea salt, dried onion flakes (for topping)
• 2 pastured eggs
• 2 Tbsp. organic apple cider vinegar
• 1 Tbsp. raw honey, yacon syrup or maple syrup (optional)

Directions

• Preheat oven to 35O F. Prepare a USA Pans Donut Pan by lightly greasing.
• In a small bowl, sift together the dry ingredients.
• In another small bowl, combine the wet ingredients, whisking well.
• Add dry ingredients to wet and mix using a silicone spatula to form a thick batter.
• Use a ladle to scoop batter by ¼ cupful and into greased circles. Sprinkle with toppings of choice.
• Transfer to oven and bake 18-20 minutes or until golden and a toothpick inserted into the center comes out clean.
• Let cool on a wire rack. Serve freshly baked or lightly toasted with toppings of choice.
• Store cooled bagels in an airtight container in the refrigerator.