grain free bagels
these bagels are grain free and gluten free of course, made with almond flour and dry curd cottage cheese.
Servings: 12 bagels
Ingredients
- 2 cups almond flour
- 1 cup dry curd cottage cheese or else, 24-hour dripped, SCD yogurt– should be cream-cheese-like consistency - if you are not on the SCD diet you can use store-bought greek yogurt here
- 4 tbsp coconut flour
- 2 tbsp apple cider vinegar
- 1 tsp baking soda
- 1/4 cup butter, melted
- 5 eggs
- Everything but the Bagel Spice seasoning or else, simply do a mix of black and white sesame seeds, diced/minced or dried garlic, dried onions
Instructions
- blend all your ingredients except for Everything But the Bagel seasoning in a food processor until well combined.
- allow to sit for 5 minutes or so.
- batter should be a bit thick. spoon into a well-greased donut pan (i use liberal amounts of butter), or use a silicone mold such as this one (my preferred mold). add your bagel spice or preferred seasonings atop each bagel.
- bake at 350 for 25- 30 mins
- allow to cool completely, and gently remove from the pan- if you are using a non-silicone mold, you may have to carefully carve around the edges of each bagel with a knife and manoeuvre under each bagel gently with the knife to lift it out of the tray. silicone molds allow the bagels to pop out clean.
- store in the fridge for a week or in an airtight container in the freezer