Sea Salt and Thyme Bagels

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I’d like to tell you this recipe came out perfect the first time around but sadly you can’t win them all. I had a vision in my head for paleo bagels one day and having previous paleo baking experience I figured it couldn’t be too difficult. Sometimes I think I over estimate my abilities. Long story short, too runny of a batter and forgetting to grease the pan do not lead to a successful baking experiment. It was a disaster, and no I’m not referring to the one left behind in my kitchen. I wasn’t ready to throw in the towel on this one just yet though. I knew after a couple of days of running through it in my head I was ready to try again. I modified a few measurements, swapped out different flours and just by the look of the batter I knew I was already on to something great. Cooking and baking, for anyone who does it, will agree that it is always a learning experience. I’m certainly no pro and have never taken a cooking class but I’m always learning and growing just through experimenting in my kitchen. It’s so inspiring to see what people are able to create with food and to think it all starts, just like my bagels, as a simple idea. It can be challenge for me to create a successful recipe but those ones are always the most rewarding. I’m so grateful that through this learning experience I’m able to share my ideas on here and hope to be an inspiration to you as well.

I’m proud of this little recipe and I hope you enjoy as much as I did coming up with it (disasters and all)!

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Sea Salt & Thyme Bagels

Gluten-free/Paleo

Makes: 6 bagels/Cook time: 20-25 minutes

  • 3/4 c blanched almond flour (not almond meal!)
  • 3/4 c cashew flour
  • ¼ c flaxmeal
  • 1 tbsp coconut flour
  • ¼ tsp sea salt, plus more for topping
  • 1 tsp baking soda
  • 2 tbsp apple cider vinegar
  • 5 large eggs
  • 1 tbsp fresh thyme
  1. Preheat oven to 350F. Grease a donut/bagel pan with coconut oil and set aside.
  2. Combine almond flour, flaxmeal, coconut flour and salt in a large bowl.
  3. In a separate smaller bowl, add baking soda and vinegar to activate (this is an important step as it will help the batter to rise). Once fizzy, add the vinegar to the dry ingredients.
  4. In the same, now empty, small bowl lightly beat the eggs and then add to dry as well. Mix all the ingredients thoroughly (leaving out the thyme).
  5. Spoon the batter into a piping bag or a resealable plastic bag with one corner snipped off. Pipe the batter into each cavity of the pan, filling almost to the top. Sprinkle with thyme and sea salt.
  6. Bake for 20-25 minutes or until golden brown.
  7. Let bagels cool slightly before transferring them to a cooling rack.
  8. Serve with your favorite spreads and sides and enjoy!
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