Elevate Your Breakfast - Bagel Addition

When I transitioned to a Paleo lifestyle, one of the things I missed most were "bready" products like croissants, sandwich bread, focaccia, baguettes, and especially bagels! Whether slathered with cream cheese, adorned with smoked salmon, or simply toasted with some butter, the bagel holds a special place in my heart.

If you've been following along with my latest recipes, you'll notice a common theme: many of them were inspired by my time running a bakery with my younger sister. This recipe is no exception. We were on a mission to create a Paleo-friendly bagel that satisfied our cravings. It took some trial and error (and a lot of dud bagels), but after several attempts, we nailed it.

Let's talk about what makes a bagel a bagel. In my book, a bagel has to strike the perfect balance between chewiness and crispiness, leaving you yearning for more with each glorious bite. And let me tell you, these bagels (both recipes) are the best of both worlds!

Now, for the news: making bagels is a time-consuming process. They require boiling and then baking, but trust me when I say that the effort is worth it! The good news is, whether you're following a Paleo lifestyle or adhering to an autoimmune protocol (AIP), I've got a bagel recipe for you. Today, I'm sharing two recipes: one for Paleo bagels and one for AIP bagels.

Even though I no longer strictly follow an AIP diet, I actually prefer the AIP bagel recipe. It's chewier than the Paleo version, which I find more enjoyable. If you're a fan of crispy, slightly chewy bagels, I recommend sticking to the Paleo recipe. Or better yet, why not try both and decide for yourself.

Get ready to indulge in the comforting goodness of Paleo bagels.

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paleo bagels

makes 4 bagels

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INGREDIENTS

• 2 tablespoons maple syrup

• 1 cup cassava flour

• 1 cup arrowroot flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 4 eggs + 1 egg for egg wash

• 1/4 cup palm shortening or butter

• 3 tablespoons filtered water

• poppy seeds or sesame seeds for topping

INSTRUCTIONS

1. Preheat oven to 175C/350 F. Line a baking sheet with parchment paper and set aside.

2. Boil a large pot of water and add in the 2 tablespoons of maple syrup.

3. Start making your bagels while you are waiting for the water to boil. In a food processor, add the cassava flour, arrowroot, baking powder, salt, 4 EGGS, palm shortening, and filtered water. Process until dough is formed.

4. Once combined, transfer the dough from blender to a medium bowl, and use your hands to form a ball. Then separate the dough into four equal parts.

5. Once the water is boiling, form four bagels and gently drop them in the water.

6. Once each one bagel floats to the top (about 1 - 2 minutes), carefully transfer it to the baking sheet.

7. Whisk the extra egg, then use a brush to brush each bagel with the egg wash. The egg wash is optional, but it makes the bagels get lightly crunchy and browned on top.

8. Sprinkle your choice of topping and bake for 20 - 22 minutes until golden brown.

These bagels can be cut and stored in the freezer for 3 months or in the fridge for 3 days. I would highly reccomend toasting these bagels if you are going to eat them after they are baked.

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AIP bagels

makes 4 bagels

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INGREDIENTS

• 1 tablespoon gelatine powder

• 3/4 cup filtered water

• 1 cup cassava flour

• 2 tablespoons Tigernut flour

• 3/4 cup tapioca flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 tablespoons filtered water

• 62 grams palm shortening

• 1 teaspoon apple cider vinegar

INSTRUCTIONS

1. Begin by filling a large-bottomed pot with water. Bring the water to a boil.

2. Next, prepare the gelatin egg. Add the 3/4 cup water to a small pan and sprinkle the gelatin on top to "bloom" it. Do it slowly so that clumps do not form on the surface.

3. Add the flours, baking powder, and salt to a large mixing bowl and stir to combine.

4. In a small separate bowl, place water, palm shortening, and apple cider vinegar

5. Over medium low heat, heat up your gelatine egg. Whisk constantly until all the gelatine has melted and it has combined with the water. It should be a little frothy.

6. Add gelatine egg, and palm mixture into the dry ingredients. Mix with your hands until the dough comes together.

7. Separate the dough into individual bagels, making a hole in the centre of them.

8. Carefully drop the bagels into the pot and start a timer for 2 minutes. Gently nudged the bagels so that they did not stick to the bottom and floated a bit in the water.

9. Carefully remove the boiled bagels and place them on a baking sheet lined with parchment paper.

10. Bake for 20 - 25 minutes or until the outside is golden brown and solid when you press it.

These bagels can be cut and stored in the freezer for 3 months or in the fridge for 3 days. I would highly reccomend toasting these bagels if you are going to eat them after they are baked.