Mishi Tips
Bagels will stay fresh in an air tight glass dish for up to 5 days in your fridge or up to 3 months in the freezer. Reheats easily in your toaster.
Top your bagel off with cashew cream cheese for more paleo yumminess!
This is just a base recipe, but you can feel free to dress it up with any spice such as cinnamon, blueberries, chocolate chip or garlic!
Paleo Bagel
INGREDIENTS serves 6
4 Pasture Raised Eggs
3 tbsp Avocado Oil
1 tbsp ACV
2 tbsp Bone Broth or water
1 ¼ cup Almond Flour
¼ cup Tapioca or Arrowroot Flour
3 tbsp Coconut flour
1 tsp Baking Powder
sprinkle of Everything But the Bagel Spice (Optional)
INSTRUCTIONS
Prep Time 5 min Cook Time 12-15 min
Preheat your oven to 350°F and grease a doughnut pan with avocado oil. You want to really make sure to get in all the grooves!
In a small bowl, mix together wet ingredients (eggs, oil, & bone broth).
In a separate bowl, mix together dry ingredients (almond flour, coconut flour, tapioca flour and backing powder).
When both mixtures are properly blended, combine your wet & dry ingredients until there are no clumps left.
Fill each mold with batter and top with everything bagel seasoning if desired.
Bake for 12-15 min or until done, checking with the toothpick trick.
Allow bagels to cool before removing from the pan.