Paleo Bagels are perfect for a festive low-carb brunch. They’re fantastic toasted, then topped with smoked salmon and scrambled eggs, along with tomato or cucumber. If you can consume dairy, Paleo Bagels are wonderful with organic cultured cream cheese.
When I went grain-free in 2001, I thought my love affair with bagels had come to an end. But these grain-free bagels from my third cookbook, Paleo Cooking from Elana’s Pantry, have made that thought a moot point. Paleo Bagels also make a great on-the-go breakfast.
I’ll be serving Paleo Bagels this year when we break our fast at Yom Kippur, along with Hot Apple Cider and my Paleo Carrot Soup. I make the soup with water, rather than chicken stock so that it is pareve and can be served with my Paleo Bagels and cream cheese. Funny enough, Paleo Bagels are also kosher for Passover, because they do not contain chametz.
- Grease a donut mold with coconut oil and dust with coconut flour
- In a food processor, pulse together almond flour, flax meal, coconut flour, baking soda, and salt
- Add eggs and vinegar and pulse until thoroughly combined
- Place batter in a resealable plastic bag, snip off one corner, and pipe batter into prepared pan
- Sprinkle bagels with poppy seeds
- Bake at 350° for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean
- Let bagels cool in the pan for 1 hour
To store your bagels, leave them out at room temperature overnight, then refrigerate in an airtight container.
Although I grew up in Northern California (Davis to be exact), I went to college in New York City. That was when I fell in love with bagels. There was an amazing bagel shop on the Upper West Side called University Bagels. Often, after I’d stay up all night studying, I’d stroll a couple of blocks to get a piping hot freshly baked bagel at the crack of dawn. Those were the days! Now I need eight hours of sleep a night (minimum) and gluten and grains are off the menu!
Lately, I’ve been enjoying more savory food and staying fairly low-carb. Low-carb Paleo Bagels are a wonderfully decadent type treat for me as I follow this low-sugar eating plan. I’ve found that the more I reduce my intake of added sweeteners and fruit, the better I feel. I’m also able to eat a small amount of fermented dairy as I’ve pursued a low-glycemic diet. What are your secrets when it comes to eating less sweets? Are you able to use sugar substitutes like xylitol? Or do you simply cut back on desserts and sweets?