Until recently I never attempted to make my own bagels, since I imagined the task required fancy appliances and a lot of skill. The only paleo-friendly bagel recipes I’d found online required eggs–for which replacements such as flax or chia seeds should work in theory–but finding the perfect egg replacer in vegan recipe development can take many tries and several messes to clean. When you live with roommates, a mess in the kitchen can cause arguments and annoyed glances that just didn’t seem worth it in this case. Finally, while house-sitting one day I couldn’t resist the opportunity to utilize the empty kitchen and peaceful, quiet environment to make as many messes as it might take to develop this recipe. On the third try, after tweaking a few of the ingredients and proportions, my efforts paid off.
For this paleo vegan bagel recipe you need neither a bagel pan nor a mixer. Personally I found it easier to mix by hand, since it required significantly less clean-up afterward.
Paleo Vegan Bagels
This recipe yields 6 paleo vegan bagels. You will need:
1/2 cup blanched almond meal aka almond flour
1 Tbsp coconut flour
1/4 cup ground flax seeds or flaxseed meal
1/4 cup psyllium husk powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup almond milk
1 Tbsp apple cider vinegar
1/3 cup coconut butter, softened
sesame seeds or poppy seeds, optional
1. Mix dry ingredients in a bowl, or in a food processor or mixer if you prefer.
2. Add the 1/2 cup almond milk, 1 Tbsp apple cider vinegar, and 1/3 softened coconut butter. Continue to mix until ingredients combine to form a dough.
3. Separate dough into 6 uniform pieces and form into balls
4. Create a hole in each bagel (about the diameter of a quarter)
5. Sprinkle bagels with sesame seeds or poppy seeds, optional.
6. Bake on parchment paper at 350*F for 25 to 30 minutes.
Remove from oven, and let cool for an hour before serving.
To store the bagels for later use, transfer to the refrigerator or a cool, dry space in an airtight container.
Paleo vegan bagel topping ideas, some of my favorite combinations:
Avocado with red onion and black olives
Cilantro-pesto cheez with sliced heirloom tomatoes
Tahini with raw vegan sauerkraut
Or try my version of a “pizza” bagel:
Raw tahini with sun dried tomatoes, kale or arugula, and artichoke hearts; try it with Tofu ricotta for a low-fat version if you don’t have qualms about soy.
I usually make this open-faced but you can make it a bagel sandwich by spreading a thinner layer of tahini or tofu ricotta on both sides. If you spread it on both sides too thick, the flavor of the tahini tends to overpower the other ingredients. Too much tofu ricotta, on the other hand, will spill out both sides when you try to eat the sandwich.
Tahini with thinly sliced apples, sprinkled with cinnamon
Hempseed butter, lightly sprinkled with cinnamon-stevia “sugar”
Almond butter with blueberries or blackberries (you can add them whole or mash them to make a spread or a “jam”. Add stevia to taste, optional, depending on the sweetness of the berries). Spread atop the almond butter.
Enjoy these paleo vegan bagels with different variations of your favorite ingredients.