Bagels (nut-free, grain-free, dairy-free, egg-free, Paleo, Keto, vegan, AIP)

I’ve been working on creating a nut-free egg-free Bagel for a long time. I am delighted to say – here it is! These delicious Bagels are nut-free, egg-free, grain-free, and vegan too. Extra bonus, they qualify as low carb, when enjoyed in moderation. Most of us eat far too many nuts, especially those of us that often bake with grain-free flour, so I love recipes that give using nuts flours a bit of a break. I like so many, cannot have eggs because of an intolerance, sensitivity, or true allergy.

My nut-free bagels are made with coconut flour, flaxseed, and psyllium husk powder. Baking bread and bagels without eggs can be a bit of a challenge. Rest assured, I have tested and perfected this, and all my egg-free recipes, many, many times. I have three kids who gobble up everything that I bake so even my flopped test recipes don’t go to waste. I’m thankful for them. I am a big advocate of not wasting food, so much so that those occasional complete failures go to my chickens.

Psyllium husk powder is a real gem for grain-free baking. Psyllium adds a beautiful texture to grain-free baked goods, and it helps them to stay moister and less crumbly. When making grain-free bread, the addition of psyllium helps create that grain-dough-like consistency and allows you to knead the dough. Additionally, I find that using psyllium in my grain-free baking gives the product more structure and resiliency, replacing what gluten provides in grain bread and baked goods.

Psyllium is an all-natural absorbent or soluble fiber that comes from the Plantago (or psyllium) plant. This means that psyllium loves to absorb moisture, so you may want to increase your water consumption when using psyllium because it can actually absorb water from your body. This makes psyllium a great colon cleanser and a great way to get more fiber in your diet. Psyllium is often used to help keep people more regular. I suggest you just drink an extra glass of water when you eat your baked products with psyllium.

Psyllium is really great for gluten-free as well as grain-free baking. I sometimes use more when I am trying to avoid nut flour or starch, but you don’t really need to use it all that much. Depending on the recipe, 2 to 4 Tablespoons is all you need.

Psyllium is available in whole husk and powdered forms. For baking, I recommend this psyllium husk powder. You can also purchase both types at Thrive Market online food store. There is quite a difference in the density, so the two forms are not really interchangeable in recipes. It’s best to grind your whole husk into powder before using it for baking. Alternatively, you can experiment if replacing the whole husk with powder.

Yield: 10

Author: Yvonne Tomlinson

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Bagels (Paleo, Keto, vegan)

Yes! It's here, a grain-free, egg-free, and nut-free bagel that you can toast up to perfection.

Prep time: 10 MinCook time: 22 MinTotal time: 32 Min

Ingredients

• 1 cup coconut flour
• 3/4 cup ground flax seed
• 1/2 cup psyllium husk powder
• 1/2 cup coconut oil (or avocado oil, olive oil)
• 2 tbsp. apple cider vinegar
• 2 tsp. baking soda
• 1 tsp. sea salt
• 1 1/2 cups filtered water

Optional Add ins

• 4 tsp. cinnamon (optional)
• 1/3 cups raisins (optional)
• 2 tbsp sesame seeds, poppy seeds sprinkled on top

Instructions

1. Preheat your oven to 350 F degrees. Generously grease your donut mold pan.
2. In a medium bowl, soak the ground flaxseed in the 1 1/2 cup of water, for at least 5 minutes.
3. Meanwhile, combine the coconut flour, psyllium husk powder, baking soda, sea salt, and cinnamon in a medium-sized mixing bowl.
4. After the flax has soaked for at least 5 minutes, add the melted coconut oil and apple cider vinegar and stir together.
5. Pour the wet ingredients into the dry ingredients and mix until well combined into a dough-like batter.
6. Add the raisins, if using, and mix them in with your hands.
7. Scoop the dough into a ziplock bag, cut off one corner of the bag, and pipe the dough through the hole into the donut molds. Smooth the top of each one.
8. Bake for 22-24 minutes, or until golden brown.
9. Cool completely before transferring to an airtight container and storing in the fridge.

Notes

If the batter seems too dry, add some water, 1 Tablespoon at a time, until your dough holds together well. To keep the carbohydrates lower, leave the raisins out. (Nutrition facts are without raisins)These bagels freeze well, so if you have enough bagel molds, double the batch.

Nutrition Facts

Calories

273

Fat

18

Sat. Fat

11

Carbs

26

Fiber

18

Net carbs

8

Sugar

1

Protein

4

Sodium

517

Cholesterol

0