I have a tremendous amount of admiration for the talents of Elana Amsterdam, of Elana’s Pantry fame. My early Paleo days baking, over 18 months ago were dependent on sourcing tried and tested recipes from Paleo baking aficienado’s and to that end one of my favourite websites to trawl. My Paleo bread recipes, well many of them, were based on her recipes.
It is therefore no wonder that on a recent-past visit to the Barnes & Noble bookstore in Union Square, NYC, the Paleo Cooking book by Ms Amsterdam was the first book purchased. I spent hours in the store acquainting myself with all her books and finally decided on this one:
Moving on post-weight loss and diabetes and hypertension reversal, I recognise the need to maintain the weight loss through grain-free alternatives and the nut flours provide the nourishment and fill that I need, replacing wheat-based processed breads. Gluten free baking has paved the way for me to enjoy, as in this recipe, a bagel, which works well in my lifestyle eating choices.
This recipe is Ms Amsterdams’s try out of a recipe by Jenni Hulet, made by herself more than a decade ago, and, is now part of my baking try-outs too, which I share with readers of my blog. This recipe, making six bagels which may be sliced in half and toasted if preferred, as a breakfast choice or anytime bagel-treat, and served with fillings as desired.
1½ cups almond flour
¼ cup flax flour
1 tablespoon coconut flour
1 teaspoon bicarbonate of soda
¼ teaspoon Himalayan or Sea salt
5 large eggs
1½ – 2 tablespoons raw apple cider vinegar
1 tablespoon poppy or sesame seeds (optional)
- Preheat the oven at 180° celsius
- Grease a doughnut pan with coconut oil and dust with coconut flour
- In a food processor, pulse together the almond flour, flax flour, coconut flour, bicarbonate of soda, and salt
- Add the 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 or sesame seeds
- Bake for 20 to 25 minutes, until it passes the clean toothpick or knife test – into the center of a bagel and comes out clean
- Allow bagels to cool in the pan for 1 hour
- Serve with toppings, as desired
- To store your bagels, leave them out at room temperature overnight, then refrigerate in an airtight container.