Paleo Everything Cauliflower Bagels
Author: Apples to Zoodles
Ingredients
- 1 small head cauliflower or leftover cauliflower rice
- 1 tbsp coconut oil or ghee, melted
- 2 tbsp almond flour
- 1 tbsp arrowroot flour
- 1 tbsp coconut flour
- 2 large eggs
- ½ tsp baking soda
- 1 tsp apple cider vinegar
- a very generous sprinkling of garlic powder
- a very generous sprinkling of onion powder
- sea salt, to sprinkle at the end
- Topping
- poppy seeds
- sesame seeds
- dried minced garlic
- dried minced onion
Instructions
- Preheat oven to 400F.
- Remove the cauliflower stems. Place the cauliflower florets in a food processor and pulse until you get a rice like texture.
- Place the "rice" in a bowl. Add the oil (or ghee), almond flour, coconut flour, eggs, baking soda, apple cider vinegar, garlic powder, and onion powder. Mix well with a spatula.
- Grease a doughnut pan. I use avocado oil in my Misto Sprayer. It is important to grease the pan (even if it is nonstick) as these have a tendency to stick easily.
- Sprinkle the toppings over the bagels and press in lightly.
- Bake for about 15 minutes or until the top is just starting to brown.
- Remove from oven and flip the pan upside down on to a piece of parchment paper to remove the bagels. If the bagels do not come out easily cut around the edges with a knife.
- Place the bagels back in the oven (toppings side down) for about 5 more minutes.
- Remove from oven, sprinkle with sea salt, and let cool.
- Store in the refrigerator in a sealed container. These taste great cold or toasted.
Notes
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