OK, they're Dream Bagels because 1) they're gluten free 2) they're grain free 3) they follow a lectin avoidance diet! For the last few weeks I have been experimenting with a lectin-avoidance diet after reading Plant Paradox. I am always up for a controversial read even when it's against my own eating beliefs. I am stubborn but I also want to be smart and that requires staying open minded. I have tried nearly any and every thing you can think of to heal my sensitive, irritated, acne-prone skin that's acted up in the last few years and this is the ONLY thing I have seen actual results from. I'd love to talk more about that when I reach the end of that healing journey but for now I am happy to say its working and I can still enjoy my avo toast in the morning!
what you'll need...
3 cups almond flour (not almond meal)
1 cup tapioca starch
2 tsp aluminum-free baking powder
2 tsp pink Himalayan salt or sea salt
2/3 cup warm filtered water
2 tbsp organic maple syrup
2 tbsp organic raw apple cider vinegar
1 flax egg (1 tbsp ground flax + 2 tbsp warm water)
Toppings for the bagels such as garlic powder, sesame seeds, onion flakes, coarse salt
Maxes 6 bagels (size comparable to english muffins)
Bring a large pot of salted water to a boil, I used a big cast iron pot for this.
Preheat the oven to 425 degrees and prepare a baking sheet with a silicone liner or parchment paper.
Whisk together all dry ingredients: almond flour, tapioca starch, baking powder, salt.
Then add the wet ingredients: water, apple cider vinegar, maple syrup. Blend together until evenly combined. Add almond flour if its too west or 1 tsp of water at a time if its too dry. Should be sticky but holds together when formed in a ball.
In the bowl, flatten the dough with a spatula and divide into six equal parts.
With tapioca dusted hands, form into balls then use a finger or a chop stick to make a hole in the centre and smooth out to make a nice bagel shape. You can skip the hole if you want more of an english muffin style. Lay on baking sheet.
Working three at a time, carefully drop them into the pot of boiling water. Don't boil for more than 1 minute otherwise they will crack when they are baking. The best ones turned out when I pulled them out once they floated to the surface.
Use a slotted spoon to remove them from the hot water.
Once all laid out on the baking sheet (no oil necessary) you can pop them in the oven for 10 minutes.
While they are baking you can prepare your flax egg by whisking in a small bowl and let sit until a paste forms.
Scoop little bits of the flax egg and drop on top of the bagels, using your fingers or a brush rub the tops to evenly spread the flax.
Sprinkle your favourite toppings and use the back of a spoon to gently press them into the dough (this will keep them from falling off as much).
Put back in the oven for another 10 minutes.
When the timer is up turn on to broil and keep a CLOSE eye on them so they don't burn! You just want to slightly brown them and this may only take a minute or two.
They cut best after they have cooled completely -the dough on the inside hardens up. If you can't wait you just have to be careful as you slice.
If you're batch cooking them to have lots on hand its best to pre-cut them and stick them in the fridge or freezer until you're ready to eat them. Toasted tastes best if stored. Enjoy!