Gluten Free Bagels
January 30, 2016
This bagel is inspired from a plant based cleanse I completed a few weeks ago. I have not eaten a bagel in years so when the first day of the cleanse included a bagel with cashew cream cheese, I was sold. I was pleasantly surprised that the bagel was satisfying. I have not mastered the cashew cream cheese yet, but in the meantime using cashew butter on the bagel is delicious!
Gluten Free Bagels
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- ½ cup gluten free oats
- ½ cup almond flour
- ¼ c potato starch
- 2 T chia eggs (mix ground chia with 6 T water)
- 2 T flax eggs (mix ground flax with 6 T water)
- 1 T Justin’s Maple Almond Butter
- 1 T arrowroot powder
- 1 T almond milk
- 1 T MCT oil
- ½ t baking soda
- ½ t baking powder
- 1 dropper stevia
- Optional 1 T sesame seeds sprinkled on bagel after it is cooked
Instructions
- Preheat oven to 320.
- Blend oats first in food processor then add remaining ingredients to combine.
- Lightly coat a donut pan with coconut oil.
- Form about 4 bagels.
Share:
These are delicious and totally filling! At first I thought they were going to be super dry but not the case. Thanks for a great healthy and satisfying recipe!