These delicious bagels are elevated by the pop of toasted sesame seeds on top. They can be enjoyed plain, or served with sweet or savory spreads or fillings. However you enjoy them, you can feel good knowing they are made without gluten, yeast, harmful oils, or unhealthy sugars.
Sesame seeds strengthen the central nervous system while providing amino acids such as tyrosine and lysine in highly bioavailable trace forms that easily enter and uptake into the thyroid to improve the gland’s function and suppress EBV, which is behind most thyroid problems.
Bring a large pot of water to boil. Preheat oven to 430F/220C and line a baking sheet with parchment paper.
In a small bowl, whisk together the ground flaxseeds and water. Let stand for 5 minutes. Pour in the coconut oil and maple syrup and whisk until uniform. Set aside.
In a large bowl, add the cassava flour, arrowroot, coconut flour, brown rice flour and baking powder. Whisk until uniform and lump-free.
Pour in the wet ingredients and stir, adding water one tablespoon at a time, until the dough starts coming together. Knead with your hands until you get a uniform, soft dough.
Shape the dough into balls, flatten slightly and make a hole in the middle using a chopstick or your finger. The dough is quite crumbly, so smaller bagels will be easier to shape.
Gently submerge a bagel in boiling water and cook for 30 seconds on both sides.
Transfer to baking sheet and sprinkle sesame seeds on top. Repeat with rest of dough.
Bake for 18-20 minutes, until lightly browned on top. Transfer to wire rack and cool.
These bagels taste best when still slightly warm. Best stored in an airtight container at room temperature.
Makes 5-6 bagels
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Categories: Breakfast, Bagels, Baking, Kid Friendly
This item posted: 23-May-2022
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