By: Susan Joy
You only need a few basic ingredients and coconut yoghurt to make these delicious paleo bagels! Using an air fryer is such an easy way to make them, but you can also bake them in the oven using this bagel recipe.
These bagels can be topped with sesame or poppy seeds or you may also like to make them a little sweeter, by adding some cinnamon and sultanas to the dry ingredients before mixing in the yoghurt. In my bagel recipe, I find yoghurt helps bind and give a much lighter texture to grain-free baking.
Ingredients
- 1 cup almond meal/flour
- 2 Tbsp golden flaxseed meal (fine ground)
- 2 Tbsp arrowroot flour, or tapioca
- 2 tsp baking powder (gluten free)
- 180g (3/4 cup) natural coconut yoghurt, (use a thick yoghurt)
- 1 beaten egg(s), for glazing
Directions
If you are using an air fryer you will be cooking at 170c. For oven baking, preheat your oven to 170c (fan-forced) and line a baking tray.
Add the almond meal, flaxseed meal, arrowroot and baking powder to a large bowl. Stir well to remove any lumps.
Add the yoghurt and use the back of a spoon to push the yoghurt through the dry ingredients. Once all the ingredients are combined well it should start to form into a ball. Allow to sit for a 3 – 4 minutes to absorb some of the moisture.
Place a sheet of baking paper on your working space. Add 1 tablespoon of arrowroot flour in a corner of the paper to use for coating your hands.
Dust your hands with arrowroot and transfer the dough to the paper, flatten the dough a little and cut into 4 equal portions (the dough will be sticky).
Use lightly coated fingers to shape each portion into a neat sausage/log shape, approximately 20cm long. Bend them around to make a circle, overlapping the ends and pressing together firmly. Use your hands to neaten the outer circle and to puff the bagels up a little higher. Use a pastry brush dipped into the egg to coat the tops, the inner and outer sides of each bagel.
Dust a metal spatula with arrowroot and use to slide under the bagels and place them into the basket of an air fryer or onto the prepared tray.
Bake on 170c for 15 minutes in an air fryer or approximately 25 minutes in a fan-forced oven.
Allow to cool before slicing in half. Serve with mayo and mustard, your favourite nitrate-free cold cuts or salmon and salad. The bagels are also delicious served with organic jam and cream for afternoon tea.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.