631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976
631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976

Bone Broth Bagels

These little bagel-like cuties are adorable and delicious. I say “bagel-like” because I don’t want to misrepresent them as tasting or feeling like a real bagel. They are, however, crunchy on the outside, soft on the inside and, with the everything bagel flavoring on the top, they really do the trick! These are also SO much better for you. The primary ingredients are high in protein and gut healing so you can feel good while you are eating them.

I got this recipe originally off of the Bonafide website. I made some minor adjustments to make them crunchier.

Bone Broth Bagels

makes 4-6 bagels

Ingredients:

4 eggs

3 tablespoons avocado oil or Thrive algae oil

1 tablespoon apple cider vinegar

2 tablespoons bone broth (I used my #1 favorite Bonafide Bone Broth)

1 1/4 cups almond flour

1/4 cup tapioca or arrowroot flour

3 tablespoons coconut flour

1 teaspoon baking powder

Everything But the Bagel seasoning (I like a lot)

Instructions:

Preheat oven to 350 degrees

Whisk together eggs, oil, ACV, and bone broth

In a separate bowl combine all of the dry ingredients (except the bagel seasoning)

Incorporate the wet and dry ingredients. Mix until the batter is smooth and clump free.

On a pan that is either light greased or covered in parchment paper, shape the batter into bagel-shapes and coat with bagel seasoning. I coated one side and then flipped them over and coated the second side.

Bake for 15 minutes.

Set your oven to high broil.

Broil the bagels for about a minute or so on each side. Don’t let them burn! This crips up the outside a bit which makes them feel more bagel-y.

Take them out of the oven and let them cool. You can now slice them in 1/2 and toast them for even  more of a bagel crunch!

Use these for sandwiches, with Miyokos or Violife dairy-free cream cheese and smoked salmon, or whatever your favorite bagel topping is!

Enjoy in good health.

By Tapp Francke-Ingolia

 

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