I thought y'all might enjoy some Paleo Mini Bagels for the holidays. Yes, I know this is not exactly a traditional holiday treat. However, as of late I've been going lower and lower in my carb consumption. I am truly digging the results I'm getting from ditching fruit and dessert and sticking to fat, protein, and vegetables. A low-carb diet seems to agree with my constitution!
So, what's a low-carb-a-holic to do during the season of desserts? That's where my gluten-free mini bagels come into play. Not only are they one of my festive favorites, the boys really dig 'em smothered in cream cheese and lox. I think they're the perfect after school snack for my growing guys. I've also taken these lovely little bagels to my synagogue where they were devoured by numerous Jews, which I think is a great sign when it comes to bagels.
Please note, to make this recipe you will either need 3 mini donut pans, or you will need to bake the bagels in 3 separate batches.
This mini bagel recipe is basically the bagel recipe from my latest book, Paleo Cooking from Elana’s Pantry made into little bagels and smothered in the delightful toppings of poppy seeds, sesame seeds, and onion flakes, it was my boys who asked for an everything bagel –i.e., a bagel with a couple of toppings. I use a mini donut pan to make these and I pipe them into that pan with a pastry bag.
This high protein Paleo Everything Mini Bagels recipe is made with almond flour, coconut flour, and golden flax meal, and contains eggs as well. I haven't tried testing it with other ingredients –if you do, as always, please leave a comment with the changes you made to the recipe and also advise us as to how it turned out.
I hope y'all enjoy the bagels!
Comments
119 responses to “Paleo Mini Bagels”
I am allergic to coconut. What can I sub for the coconut flour?
Jenna, I haven’t tried that so not sure :-)
Can i make these Saturday and eat them Monday? How do I store them?
Mari, yes. When you make them, allow to cool on the counter overnight then store in a closed container in the fridge :-)
Elana,
I copied a recipe of yours, and just noticed that the printer didn’t include the item to be made. Can you tell me what this recipe is for? I bought apple cider vinegar for this recipe.
Ingredients: 2 cups almond flour, 1/4 cup golden flaxmeal, 1/2 tsp baking soda and sea salt, 2 Tbl apple cider vinegar, 5 large eggs.
Combine 1st 4 ingredients in food processor.
Pulse in vinegar and eggs.
Transfer batter into greased 9” cast iron skillet
Bake 350 degrees for 20-25 minutes
Ann, sounds like my Cornbread recipe:
https://elanaspantry.com/low-carb-cornbread/
Enjoy!
Elana
Looks great! Can I use Bob’s Red Mill Egg Replacer for this? Thanks Elana!
Katherine, egg replacers don’t usually work in my recipes but feel free to experiment and LMK if it works :-)
I have tried these twice and they stick badly in the bagel pan. I use coconut oil. Is that the problem?
Sharon, I’ve updated the recipe to include greasing and flouring the bagel pan, so sorry for this omission!!!
Will the bake time be the same if I use a regular size donut pan?
Kate, I think this may be what you’re looking for:
https://elanaspantry.com/paleo-bagels/
Enjoy!
Elana
What can I use instead of coconut flour? I can’t handle even the slightest hint of coconut flavor in my food.
Roxanne, I haven’t tried that so not sure :-)
I didn’t taste the coconut to be honestly… and I added some garlic powder to the batter so that may have helped
Thanks Andrea! I don’t taste any coconut whatsoever either, but everyone is different :-)
I’m allergic to coconut, so I simply added extra almond flour. I think it turned out pretty good. Not as chewy as a traditional bagel, but very tasty.
Thanks Emily!
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