Grain-Free Seedy Bagels

One of my favorite smells is fresh baked bread.  Now, I don’t eat a lot of bread, especially any containing gluten and/or wheat, but that doesn’t mean the smell isn’t mouth-watering.  Last week, I decided to try my hand at baking grain-free and allergy friendly (no eggs, dairy, gluten) bagels for a healthy option that both my son and I can enjoy (since he is currently intolerant to eggs, dairy and some nuts).  These delicious bagels were the result!

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Only once in my life (this past month) have I ever made bagels…so, I’m definitely no expert.  But one thing I have been doing a lot of lately is allergy-friendly baking in the form of muffins, cookies and (more recently) bread.  My recipe for Grain-Free Seedy Bagels serves 2 and is completely void of sugar, grains, gluten, dairy, eggs and nuts.  Oh, and they taste amazing!

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Grain-Free Seedy Bagels

Ingredients

  • 2 Tbsp flax, ground
  • 1/4 Cup warm water
  • 2 Tbsp coconut oil (room temp)
  • 1/4 Cup coconut flour
  • 1/2 Cup arrowroot flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp xanthum gum
  • 2 Tbsp raw pumpkin seeds
  • 2 Tbsp raw sunflower seeds
  • 1 tsp poppy seeds
  • 1/4 cup warm water
  • sesame seeds (for topping)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grind flax seed (I used a coffee grinder) and combine with 1/4 cup warm water in a large mixing bowl.  Let sit for about 5 minutes so that it gels.
  3. Add coconut oil to flax and stir.
  4. In separate mixing bowl combine coconut flour, arrowroot flour, baking powder, baking soda, salt and xanthum gum.  Mix.
  5. Add flour mixture and 1/4 cup warm water to large mixing bowl.  Stir, then knead dough with hands.  (Dough should be slightly sticky, but able to roll into a ball.)
  6. Knead in pumpkin seeds, sunflower seeds and poppy seeds. (Note: any of these seeds can be left out or replaced if desired.)
  7. Separate dough into 2 pieces and roll into balls.  With your finger, make a hole in the center of the ball.  Form a bagel shape.
  8. Place bagels on lined baking sheet.  Top with sesame seeds and more pink salt (optional).
  9. Bake at 350 degrees for 18-20 minutes.
  10. Remove from oven and let cool.

These bagels are dense but moist, a little crisp on the outside but soft on the inside.  They pair wonderfully with cream cheese or nut butter.  You can make alterations to the recipe by varying the types of seeds you use, or omitting them completely.

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Enjoy!

6 Comments on “Grain-Free Seedy Bagels

  1. These are grain-free AND egg free!! All I need is the xanthum gum! Thanks for this recipe Katie! Definitely adding this to my list. You’re amazing ❤

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    • Thank you so much Kait 🙂 Yes, grain and egg free – so my son can eat them! And you could possibly omit the xanthum gum…I just find it helps makes the dough more elastic/easier to shape.

      Like

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