EVERYTHING (expect grains and carbs) BAGELS

Everything Bagel toasted and topped with dairy-free cream cheese, smoked sockeye salmon, balsamic fig & date mustard, and microgreens.

These grain-free, low-carb bagels define easy, nutritious, and delicious! Honestly, they come together in no time and use simple ingredients that you probably have in your pantry already. So my suggestion? Order a silicone donut pan from Amazon and give these (and my homemade donuts) a go — you won’t regret it!

Ingredients for 9 to 10 small bagels:

• 5 large eggs

• 2 Tbsp apple cider vinegar

• 1 3/4 cups almond flour

• 1/4 cup ground flax

• 2 Tbsp coconut flour

• 1 tsp baking soda

• 1/4 tsp sea salt

• Everything But The Bagel Seasoning (optional, store-bought or simple recipe below)

Directions:

1. Preheat oven to 350F.

2. In a medium bowl, whisk together eggs and apple cider vinegar.

3. In a separate bowl, mix almond flour, coconut flour, baking soda, and salt.

4. Add wet ingredients to dry and stir until well-incorporated.

5. Fill donut molds (use silicone or well-greased molds) and sprinkle generously with Everything But The Bagel Seasoning if desired.

6. Bake in preheated oven until golden brown and firm to the touch, approximately 20 to 25 minutes. Allow to cool slightly before serving with your choice of toppings.

Leftover bagels can be stored in the refrigerator for up to 5 days or frozen for up to 1 month. To reheat, I recommend thawing at room temperature and then toasting .

Homemade Everything But the Bagel Spice Blend

Ingredients:

• 2 tsp poppy seeds

• 1 tsp white sesame seeds

• 1 tsp black sesame seeds

• 1 1/2 tsp dried onion flakes

• 1 1/2 tsp dried garlic flakes

• 1/2 tsp flaked salt (such as Maldon)

Directions:

Mix together and store in an airtight container until ready to use.