These are not your typical New York-style bagels or any traditional bagels, but they do have a hole and can be enjoyed with cream cheese and beet-lax, or my personal favorite, avocado. Additionally, they are much easier and quicker to make. While I’m not a fan of the keto diet, if you do follow a ketogenic lifestyle, these bagels are keto-friendly, I think. Check to make sure.
They are made with almond meal and tapioca flour, both natural and wholesome ingredients. However, I advise consuming no more than two bagels per day. While almonds are healthy, they’re best eaten in moderation. Nuts in general can harbor mold, especially when stored in pantries for extended periods. That’s why I keep all nuts in the freezer and soak them in water for at least 1 hour before eating. This soaking process helps eliminate potential mold, removes traces of pesticides, and makes the nuts easier to digest.
Years ago, when I was vegan for a couple of months, I relied heavily on nuts, to the point I developed an allergic reaction to almonds. Whenever I ate even a few, I couldn’t breathe properly. So I stopped eating them for about a year, then slowly and carefully reintroduced them to my body.
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Grain-Free Sesame Bagels
Ingredients
- 3 cups almond flour
- 1 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey - optional
- ⅔ cup hot water
- Brush with:
- 1 egg yolk mixed with 2 teaspoons water or with 3 tablespoons tea mixed with 1 tablespoon maple syrup.
- 2 tablespoons sesame seeds - poppy seeds, sea salt or Trader Joe’s everything bagel mix.
Instructions
- Preheat oven to 350°F/180°C and line a cookie sheet with baking paper. Fill a medium saucepan with water and bring to a boil.
- In a large bowl, mix the almond flour, tapioca flour, baking powder and salt. Add the cider vinegar, maple syrup and water and mix well to combine. The dough should be a bit sticky so keep a small bowl with water on the side to wet your hands before you work with it.
- Divide the dough into 8 portions. Form each portion into a ball and press your finger in the center of it to create a hole and gently put it in the hot water. As soon as the bagels float, remove them with a slotted spoon and place them on the baking sheet.
- Bake for 10 minutes, then remove from the oven and brush with egg yolk or tea and maple and sprinkle your toppings. Return the bagels to the oven and bake for 25 minutes or until golden brown. Let them rest for 10-15 minutes before you slice them.
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I made these and they were amazing!
Thank you for the feedback xxs