Paleo Vegan Bagels

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:


Savory Toppings

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.

Sweet Toppings

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.


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Pumpkin Spice Pancakes

vegan paleo pumpkin spice pancakesWhile it’s obvious Autumn has ended (so pumpkin pie isn’t exactly en vogue), I was brainstorming what could be a nutritious, vitamin-rich, low-carb breakfast recipe– and decided that pumpkin spice pancakes were the way to go. Per 1/2 cup serving, pumpkin contains 1g sodium, 2g fiber, 1g sugar..yet only 6g carbs — at only 25 calories.
Continue reading

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Chia, Hemp & Almond Banana Pancakes

Chia Hemp Almond Banana Pancakes
These Chia, Hemp & Almond Banana Pancakes are almost too good to be true.  Flourless and gluten-free, this recipe is also soy free and contains no added sugar.  The natural sweetness of the bananas, enhanced with stevia extract, give these Chia, Hemp & Almond Banana Pancakes the perfect amount of sweetness without the empty calories.  Each serving (1 pancake) boasts 12g protein, 10g fiber, 600mg potassium–with only 5g sugar.

This recipe utilizes a “cereal” by the Nature’s Path brand ‘Qi’a Superfood’ made with only 5 ingredients (chia seeds, buckwheat groats, hemp seeds, dried cranberries, and slivered almonds–all organic, gluten-free and vegan).  I was pacing around kitchen this morning trying to think of what could be used as a gluten-free, paleo flour that wouldn’t require a trip to the store.  As I contemplated whether to use oats or almonds, I noticed the bag of chia-hemp-buckwheat cereal–and realized I’d stumbled upon the perfect prototype for this delicious and nutrient-dense Chia, Hemp & Almond Banana Pancakes Recipe. Continue reading

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Chickpea flour pancakes

Chickpea Flour Pancakes

High in protein and low in carbohydrate content, chickpea flour is also gluten free and easy to use. I am excited about these pancakes because the chickpea flour works perfectly as an alternative to wheat flour, and its flavor is not overpowering. Despite their containing no added sugar or fat, these pancakes taste great. Also important, they provide sustained energy without spiking blood sugar. Good for breakfast or an afternoon snack. Eat one of these instead of a packaged energy bar after a workout, on a hike, or to refuel at work or school.

This recipe calls for liquid stevia as a sweetener, but you can top these panckakes with whatever you like–sliced fruit, berries, coconut yogurt, pure maple syrup, agave nectar, jam, almond butter, or combination of the above.

Chickpea Flour Pancakes


1 cup chickpea flour.
1 Tbsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp corn starch
2/3 cup water
liquid stevia extract to taste. For this recipe I used Sweet Leaf Vanilla Creme Flavored Liquid Stevia


Combine all dry ingredients in a mixing bowl.  Mix well.  Add water and vanilla extract, stirring constantly until batter is smooth.

Preheat pan or griddle with a small amount of coconut or hempseed oil (if using a non-stick skillet, you can omit the oil and use water instead).  Pour 1/4 cup batter onto hot griddle or into the pan/skillet.  Fry until bubbles appear on the surface.  Flip.  Fry until golden brown.  Serve sprinkled with cinnamon and stevia to taste.


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