Popular Conditions & Diets
Ingredients
10
Time
30m
Serves
4
Recipe by Julia Gibson
Ingredients
10
Time
30m
Serves
4
Breakfast
Gluten-Free
1 1/4 cup
Cassava Flour
1/2 cup
Arrowroot Flour
1/2 cup
Tapioca Flour
1 tsp
Baking Powder
1 tsp
Kosher Salt
5
Large Eggs
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Honey
1 Tbsp
Unsweetened Almond Milk
1 tsp
Baking Soda
1
Preheat oven to 350℉ and line a baking sheet with parchment paper.
2
In the bowl of a stand mixer, whisk together the cassava flour, arrowroot starch, tapioca starch, baking powder and kosher salt. Add in the 4 eggs, oil, honey and almond milk and beat until combined and a smooth dough forms.
3
Separate the dough into 4 equal pieces and roll in a ball then shape into a bagel, making the hole larger than you think as it will shrink as they bake. If the dough feels too sticky, wet your hands to avoid them sticking.
4
Bring a large pot of water to boil and add the baking soda to the pot. Drop the bagels gently into the water and cook for a minute or so until they float to the top.
5
Transfer the bagels to the lined baking sheet. Whisk the remaining egg and brush the bagels generously with it. Sprinkle with desired toppings such as poppy seeds, sesame seeds, onion flakes or garlic flakes.
6
Bake in the preheated oven for 25-30 minutes until cooked through and golden brown. Allow to cool completely before slicing. Toast and serve immediately or freeze the sliced bagels to save for later.
7
Substitutions: Top with your favourite seeds or dried herbs and seasonings. Mix in a tablespoon of cinnamon and a handful of raisins to make a cinnamon raisin version.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
