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Paleo Bagels

Paleo Bagels

free from: gluten, grains, dairy and refined-sugar (paleo and nut free option)

Bagels are one of my favorite foods because they are delicious AND so versatile. You can make them sweet or savory, and add pretty much any topping you could want.

When Spero Foods sent me some of their sunflower cream cheese, I knew I had to make Paleo Bagels to go with it.

In the photo, I used Spero’s strawberry cream cheese as a topping (my fave flavor) but I also used these Paleo Bagels for loaded breakfast sandwiches and they held up SO well.

The trick is to cut them in half slowly with a sharp knife so they don’t crumble, and then toast for a minute or two. This will make them super sturdy and ready to be eaten! You can still eat them untoasted, but they may be a bit crumblier.

I used a donut pan to shape these, but you could try to mold with your hands and bake on a parchment lined baking sheet instead.

The bagels are paleo, gluten free, and dairy free. These unfortunately cannot be made vegan because eggs are a key ingredient, but if you try to sub eggs let me know how it goes!

These can be made nut free if you sub SunFlour for almond flour (use code “livwelleatwell” for 10% off!).

This recipe makes six bagels:

Preheat oven to 350F. Grease donut pan and set aside. Whisk wet ingredients together in medium sized bowl. Then combine dry ingredients in a separate bowl. Slowly add dry mixture into wet mixture and whisk until it becomes a thick dough. Scoop into donut pan with a spoon and fill the molds.

Sprinkle everything seasoning on top then bake for 10-15 minutes until golden brown and toothpick (or fork) comes out clean.

Let cool in pan for 5 minutes, then transfer to cooling wrack. When ready to eat, slice down the middle and add your fave toppings! The Paleo Bagels are best eaten toasted, as it makes them sturdier. The bagels last about a week in an airtight container, or longer in freezer.

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