vegan Gluten-free plant paradox bagels

Fluffy and slightly chewy on the inside with a perfectly firm texture on the outside. You can play around with this recipe and can absolutely create any of your favorite flavors! Pictured is an everything bagel with extra minced onion. Gluten-free, yeast-free, soy-free, plant paradox approved and, of course, vegan.

Ingredients

3 cups almond flour or cassava flour (I used 2 cups leftover almond milk pulp and 1 cup cassava flour)

1 cup tapioca starch (or 3/4 cup tapioca granules soaked in water)

2 teaspoons baking powder

1 teaspoon pink salt (less if making a sweet bagel)

2 tablespoons classic monk fruit sweetener

2 tablespoons white vinegar + 1/2 cup hot water

For topping: 1 flax egg (1 T flax meal + 3 T cold water) or spray avocado oil

Topping options: dried minced onion, everything but the bagel seasoning (Trader Joe’s), cinnamon and raisin, Jalapeño, etc.

Instructions

Preheat oven to 400 degrees.

If using tapioca granules, combine water and granules then set aside til all water is absorbed.

Combine flour, tapioca, powder, salt and monk fruit.

Combine vinegar and hot water then add to batter.

Form into palm-sized balls and use finger to create the hole. This recipe will make 8 large bagels.

Place on a parchment lined baking sheet.

Brush tops with flax egg (or spray avocado oil) then add toppings.

I stirred in 2 tablespoons of dried onion to batter before forming.

Lightly press topping into bagel then bake for 20 minutes.

Check bottoms to make sure they’re golden. If not, bake an additional 5 minutes.

You can split them and toast them just like traditional bagels!

Enjoy with Kite Hill cream cheese or your favorite spreads.