I usually eat eggs and veggies for breakfast. Or leftover dinner from the night before. But sometimes I just want a little bread. You know what I mean? So this morning I whipped up my version of the Paleo Bagel.
Eating paleo comes pretty easily for me. The hardest thing about it is that it requires me to always have lots of fresh food on hand to eat since I don’t eat any boxed or processed foods. And recently my 17 year old daughter has decided to go paleo (yay!). So that means that we are cooking and preparing lots of food in the kitchen so she doesn’t feel like she has to eat out when she is out and about.
It make a mama proud to see her baby growing up and making good decisions about her health and body. It hasn’t been easy watching the teenage process of moving away from family values (fast food wrappers in her car and energy drinks! UUGGHH!) I feel happy and proud as we now make time to cook together so that our fridge is always full of healthy, home-cooked food.
That is where these tasty little Paleo Bagels come in. I am trying to make more easy foods that we can all grab on the go. And since I am already completely obsessed with my donut pan, I decided to make bagels.
One of the things that bothers me about gluten free foods is that it is often loaded with processed starches that have little nutrional value. I want a paleo bagel made from REAL food ingredients.
Loaded with protein-rich seeds, nutrient-dense eggs, and healthy fats, these paleo bagels are a great way to start your day. It took a few batches to get them right, but I am very pleased with the result.
Now, I’m not going to lie and tell you that this is your typical NY bagel. It’s not. But for a gluten and grain free bagel, they are awesome. I slice them in half and pan toast them in a bit of ghee for a perfectly toasted, crispy bagel with just the right amount of chewiness. My favorite ways to eat them are with a titch of ghee and raw honey or smothered in Paleo Hummus.
You can store these bagels up to 3 days in the fridge. If there are any leftovers, slice them in half and freeze them for later. Just heat them up in a toaster oven when you are ready to eat. I would be careful with the regular toaster as they may not hold up too well.
**NOTE: I use soaked and dehydrated seeds whenever I can to make them more digestible. I usually do several pounds at a time and keep them in the fridge for baking and eating. Read more HERE about why it’s good to soak your nuts and seeds.Print
- 1/4 cup pumpkin seeds (preferably soaked and dehydrated)
- 1/4 cup sunflower seeds (preferably soaked and dehydrated)
- 2 TBS coconut flour (like this)
- 1 TBS arrowroot powder (I use this one)
- 2 tsp poppy seeds (like these)
- 1 TBS hemp seeds (like these) (or sesame seeds (like these)
- 1/2 tsp unrefined sea salt (I use this one)
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar (like this)
- 4 eggs
- 3 TBS ghee (like this) or coconut oil (like this), melted (I highly recommend using ghee for these)
- Preheat oven to 350’F and LIBERALLY grease your donut pan with ghee or coconut oil.
- Process pumpkin and sunflower seeds in food processor for 10 seconds to break them up into coarse pieces.
- Add the coconut flour, arrowroot, poppy seeds, hemp seeds, salt, baking soda, and cream of tartar. Pulse a couple of time to combine.
- In a large bowl, beat the 4 eggs until well combined. Whisk in melted ghee (or coconut oil).
- Add dry ingredients to wet and mix until well incorporated. Allow to sit for a couple of minutes to let the coconut flour absorb.
- Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle.
- Bake for 12-14 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
- Remove from oven. Allow to cool completely before removing from donut pan.
- Slice in half and pan toast in a titch of ghee. Or use a toaster oven. Enjoy with honey, paleo humus, or whatever else makes you happy!
I use soaked and dehydrated seeds whenever I can to make them more digestible. I usually do several pounds at a time and keep them in the fridge for baking and eating.
I use a combination of baking soda and cream of tartar to replace baking powder. Baking powder often has GMO cornstarch in it, which I like to avoid. If you do not have cream of tartar, you can just use 1 tsp of baking powder in this recipe in place of the baking soda and cream of tartar.
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More Paleo Bread recipes:
- Paleo Bread (low carb)
- Paleo Sandwich Bread
- 10 Grain Free Bread Recipes
- Paleo Cinnamon Raisin Bagels
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