Instructions
- Preheat the oven to 375 °F.
- In a large bowl, whisk together the 1 cup almond flour, 2 tablespoons coconut flour, 1 teaspoon sea salt, and ½ teaspoon xanthan gum.1 cup almond flour, 2 tablespoons coconut flour, 1 teaspoon sea salt, ½ teaspoon xanthan gum
- Heat 1/2 cup filtered water to 105-110 °F. Add 1 teaspoon FiberYum. Add 2 teaspoons yeast and let stand for 10 minutes. The yeast should bubble or foam, but because of the psyllium husk and chia (acting as thickeners), this is not mandatory for the recipe to work.1/2 cup filtered water, 1 teaspoon FiberYum, 2 teaspoons yeast
- Stir 1 tablespoon chia seed and 1 tablespoon psyllium husk powder into the yeast mixture. Let stand 1 minute to thicken, then whisk.1 tablespoon chia seed, 1 tablespoon psyllium husk powder
- Pour thickened yeast-chia mixture into the dry ingredients, knead until thick and fully combined. Wet your hands if the dough is too sticky.
- Divide dough into 4 portions. Press the dough into your bagel molds.
- Place the silicone bagel molds on a sheet tray. Bake for 35-40 minutes.
- With a spray bottle, mist the top of the bagels and sprinkle everything bagel seasoning on it. Serve with non-GMO vegan cream cheese!
Did you know that Dr. Berg’s Healthiest Bread in the World Recipe is also vegan friendly? We used his recipe for these vegan bagels. Since we can’t use an egg wash, we used a spray bottle to mist the top of the bagels to make the everything bagel spice stick! We also used non-GMO vegan cream cheese!
