Grain-Free Everything Bagels
Breakfast is traditionally bombarded by grains – waffles, toast, bagels. Luckily, you can still eat what you love in the morning without grains with these Grain-Free Everything Bagels.
- ½ cup full-fat coconut milk
- 2 tablespoons finely ground golden flaxseeds
- 1 tablespoon raw honey
- 1½ tablespoons active dry yeast*
- 4 large eggs
- ¼ cup melted ghee or virgin coconut oil
- 1 teaspoon apple cider vinegar
- 1½ cups arrowroot powder
- ⅓ cup coconut flour
- 1½ teaspoons grain-free baking powder
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon poppy seeds
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- ½ teaspoon white sesame seeds
- ½ teaspoon black sesame seeds
- ½ teaspoon coarse sea salt
Pour the coconut milk into a small saucepan and heat over low to 110°F. Place the warmed coconut milk, the ground flaxseeds, honey, and yeast in the bowl of a stand mixer fitted with the beater attachment and mix on low speed to combine. Let the mixture sit for 4-5 minutes, until it begins to foam.
Add the eggs, ghee, and vinegar to the bowl and mix on medium speed to combine. Add the arrowroot, coconut flour, baking powder, and salt, and mix again until fully incorporated. Cover the bowl with a kitchen towel and let sit for 1 hour at room temperature.
To make the everything seasoning, add all ingredients in a small bowl and stir to combine.
Preheat the oven to 350°F. Scoop the batter into a 3½-inch silicone doughnut pan, filling each cavity two-thirds full. Sprinkle the tops with seasoning and bake for 20-25 minutes, until the bagels are golden brown, and a toothpick inserted into the center comes out clean. Cool the bagels in the pan on a wire rack for 20 minutes, then remove them from the pan and cool completely on the rack.
Store in an airtight container in the refrigerator for 1 week, or in the freezer for 6 months.
*To omit the yeast, add another 1 teaspoon grain-free baking powder, and bake immediately. The texture will be a little denser and the bagels will not rise as high.
Recipe from Danielle Walker’s EAT WHAT YOU LOVE: Everyday Comfort Food You Crave Copyright © 2018 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Penguin Random House.
Photos by Aubrie Pick.
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