Bagels anyone? I never thought I would be able to make homemade bagels using gluten free and paleo ingredients, but I did! And they were incredibly amazing! The chai spice gives the bagel a very unique and aromatic flavour, which in my opinion provides a more delicious experience compared to a traditional store bought bagel.
I guess every now and then it’s more fun ditching the traditional sunday breakfast pancakes (not for too long though, I love my pancakes) for a yummy bagel 🙂
People say the last bite is the best bite, I say the first bite creates a memorable first impression. What do you think? 😉
Recipe for bagels (serves 4)
5 organic cage free egg whites
1/4 cup organic coconut oil
1/4 cup organic lite coconut milk (thai kitchen is a good brand)
1 tsp organic pure vanilla extract
1/4 cup organic coconut flour
1 tbsp flaxseed meal
2 tbsp chai spice (or buy the organic tea bags and break them into your batter, that’s what I did)
1 tsp gluten/aluminum free baking powder
Preheat oven to 350 degrees F.
Mix wet and dry ingredients separately before combining them together in a large bowl. Allow batter to thicken for 2 minutes.
Lightly grease a non stick doughnut pan with coconut oil and spread 1/4 cup of the batter into the doughnut circles. Press down the edges to flatten them out.
Bake for 15-17 minutes or until they pass the toothpick test.
When ready, flip the bagels from the doughnut pan on a table lined with parchment paper and let them cool for 5 minutes.
Next, it’s time to poach your eggs. Place 1/2 tsp of coconut oil in a skillet over medium heat and crack one egg at a time in the middle, making sure you’re keeping it centred.
Pour 1/4 cup of water around the egg and cover the skillet so that the egg can steam. Remove the egg from the skillet when a white glaze is formed at the top. Repeat the process for the second egg.
Layer your bagels with my paleo mayonnaise (will upload soon), mixed organic veggies, tomatoes, and poached eggs. Top eggs with dried basil leaves or chilli flakes and enjoy!