Mini-Bagels Recipe

February 5, 2019
by Nicole Gulotta for Thrive Market

Dr. Steven R. Gundry’s The Plant Paradox Cookbook helps you avoid lectins (gluten- and plant-based proteins that give some people digestive issues). But that doesn’t mean you can’t enjoy foods that are typically gluten-based. Take these bagels, mini versions of a breakfast favorite you can make yourself at home—and control the ingredients while you’re at it. They’re great sans toppings, but we recommend sesame seeds or poppy seeds for an extra crunch.

Mini-Bagels

Yield: 11 to 12 small bagels
Active Time:

Ingredients

2 tablespoons plus ¼ teaspoon iodized sea salt
3 cups almond flour
1 cup tapioca flour (plus more for boiled water)
2 teaspoons baking powder
2 tablespoons monkfruit sweetener or 1 packet stevia
2 tablespoons white wine vinegar
1 omega-3 or pastured egg or VeganEgg
Toppings of choice

Instructions

Preheat the oven to 400°F. Place parchment paper on a baking sheet and set aside. Fill a 10-inch pot with about 5 inches of water and add the quarter teaspoon of salt. Slowly bring the water to a boil.

In a medium bowl, combine the almond flour, tapioca flour, remaining salt, baking powder, and sweetener. Before water is at a full boil, remove half a cup and set aside.

Add the half cup of warm water and the vinegar to the dry mix. If the dough is too sticky, sprinkle lightly with more tapioca. If it’s too dry, add a little more water. Divide the dough into small bowls on the baking sheet. You should have about 11 to 12 mini bagels.

Flatten each ball with your hand and mold into the shape of a bagel. Use a utensil or your finger to make a small hole in the center of each. Each finished bagel should be about 2 ¼-inches in diameter. In groups of three or four, carefully place the bagels in the boiling water. Using a strainer, remove them from the water once they float to the top, or after about 1 minute. Place the bagels back on the baking sheet.

After boiling, bake the bagels for 10 minutes. While they’re baking, put the egg in a small bowl and whisk. Remove the bagels from the oven and brush each one with the beaten egg, adding your desired toppings before moving on to the next bagel. Return bagels to the oven and bake for an additional 10 minutes. Increase temperature to 425°F and bake for another 5 to 10 minutes, or until the bottoms of the bagels are just golden.

From the book THE PLANT PARADOX COOKBOOK: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut and Live Lectin-Free. Copyright © 2018 by Steven R. Gundry. Published on April 10, 2018 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

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This article is related to: Breakfast Recipes, Gluten-Free Recipes, Gluten Sensitivity, Vegetarian Recipes, Dairy Free Recipes

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