Bagels

MAKES 6 BAGELS

 I serve these toasted and topped with smoked salmon and scrambled eggs.

1½ cups blanched almond flour

¼ cup golden flax meal

1 tablespoon coconut flour

1 teaspoon baking soda

¼ teaspoon sea salt

5 large eggs

2 tablespoons apple cider vinegar

1 tablespoon poppy seeds (optional)

Preheat the oven to 350°F. Grease a donut pan with coconut oil and dust with coconut flour.

In a food processor, pulse together the almond flour, flax meal, coconut flour, baking soda, and salt. Add the eggs and vinegar and pulse until thoroughly combined.

Place the batter in a resealable plastic bag, snip off one corner, and pipe the batter into the prepared pan. Sprinkle the bagels with poppy seeds.

Bake for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean. Let the bagels cool in the pan for 1 hour, then serve.

To store, leave at room temperature overnight, then refrigerate in an airtight container.