Almond Flour Bagels

• 분량: 8 servings
• 활동 시간: 10 minutes
• 총 시간: 28 minutes

재료

2 3/4 cups Almond Flour (note 1)

1 cup Coconut Yogurt (note 2)

2 teaspoons Apple Cider Vinegar (note 3)

2 teaspoons Baking Powder

1/4 teaspoon Salt

1/2 teaspoon Garlic Powder (for a savory bagel, skip for sweet)

1/4 teaspoon Onion Powder (for a savory bagel, skip for sweet)

2 tablespoons Almond Milk (note 4)

1/8 teaspoon Turmeric

2-3 tablespoons Bagel Seasoning (note 5)

방향

These bagels have a strong almond taste, they are dense and not chewy like your regular bagels. They are low-carb gluten-free bagels for vegan bread lovers.

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil with cooking oil spray. Set aside.

In a large bowl, whisk almond flour, salt, garlic powder, onion powder, and baking powder.

Stir in the yogurt and apple cider vinegar until the dough is moist but comes together nicely. It should be sticky and very moist but easy to roll into a ball with oiled hands. If it is too wet, stir in an extra 1/4 cup of almond flour.

Spray oil on your hand, grab 1/4 cup of batter, and roll into a ball.

Place each dough ball onto the prepared baking sheet, leaving a thumb of space between each.

Use the palm of your hand to flatten the ball a little, about 0.4 inches thick (1 cm), then use your thumb to press a hole in the center and form a bagel shape.

In a small bowl, stir the almond milk and turmeric. Use a pastry brush to brush the top of each bagel with this plant-based egg wash, then sprinkle some bagel seasoning.

Bake the bagels at 350°F (180°C) for 15 to 18 minutes. You know they're cooked when the top is golden brown.

Let them cool down for at least 10 minutes in the pan before moving them to a wire rack.

영양 정보

• 1회 제공량: 1 bagel
• 칼로리: 238 kcal
• 지방 전체: 20.2 g
• 포화 지방: 1.3 g
• 불포화 지방: 0.04 g
• 나트륨: 386.7 mg
• 탄수화물 전체: 10.7 g
• 식이섬유: 4.1 g
• 총 당류: 3.4 g
• 단백질: 8.2 g