A few months ago before bedtime my little girl found a play food bagel in my sons room and said it was a doughnut. I said “no Coco that’s a bagel”. They both looked at my so confused. What’s a bagel? They had no idea cause I actually don’t even think my 3 and 5 year old had ever had a bagel. We just don’t eat bagels in this house. Partially because of my diet now but also before I just feel like they’re a lot of bread and not really that healthy. Needless to say, we bought some bagels so they could try them and know what a bagel was. It was exciting at first but the idea of a bagel wore off pretty quick and they went moldy and needed to be tossed. The problem was now I started to crave a bagel. Of course there is nothing about a bagel that I can have so I steered clear but I still kept thinking about them.
Last week I was talking to a mom at gymnastics and she told me they made healthy bagels. I asked her to send me the link and of course still it was everything I couldn’t have. All purpose flour, eggs, dairy…But again I thought why not take this as inspiration and substitute EVERY ingredient with something I could have. So Saturday morning I grabbed my goodies, and started to experiment. I was really impressed with what came out of the oven and can’t wait to have some again tomorrow morning toasted for breakfast. I also think from this point on, my kids will definitely know what a bagel is and like them for the right reasons…
Prep time: 7 mins
Cook time: 25 mins
Total time: 32 mins
Makes: 5 servings
Ingredients:
- 1 1/4 cup of Almond flour
- 3/4 cup (heaping) of Brown rice flour
- 1 cup Unsweetened coconut yogurt (dairy free)
- 2 teaspoons of Baking powder
- Dash of sea salt
- Sesame seeds
Directions:
- Mix together the flours, baking powder and salt
- Add in the cup of Coconut yogurt
- Knead together with your hands until its tacky but not sticking to your hands
- Separate into 5 equal size balls
- Roll them out into a log and wrap together to make a circle.
- If you find they are sticking to your hands, wash your hands and pat them dry so they are a bit damp, then start to roll them again.
- Once they are all done place them on a parchment lined cookie sheet.
- Wet your finger and rub the tops of each bagel with water.
- Then sprinkle the sesame seeds on top.
- Bake for 25 mins at 350.
The thing I love most about this recipe other than it being so simple and easy, is that you can change up the topping and make a whole variety. Ive tried them with cinnamon, poppy seeds, onion flakes and apparently you can but the everything but the bagel bagel topping. They were really so moist on the inside I was surprised. They will keep for about 5 days. I normally toast them whole and then cut them and then they don’t crumble as much. They crumble when a bit if you don’t cut them carefully or take the knife out half way to wipe it clean. The insides are so moist they tend to stick to the knife which then makes them crumble.
Enjoy, these have been totally life changing for us and have become a staple in our home.
I love these,
I wanted to share I tried once with vanilla coconut yogurt and almond flour and spelt instead of brown rice flour and they tasted like a dognut.
Just made again with spelt flour instead of almond flour and the spelt flour as instructed and they are good but pretty dry.
This is all due to what I had available in the pantry.
Oh great to know. I love when others share their substitutions because I know not everyone has the staples I do in our house. I know it works well with regular greek yougurt too. I’m finding it so hard to find the Coconut milk yogurt lately so haven’t made them in a while. I might try with goat milk yogurt to see if they taste the same.