Learn to make low-carb, grain-free Cauliflower bagels!
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*Recipe slightly adapted + inspired by LEXI'S CLEAN KITCHEN:
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CAULIFLOWER BAGEL RECIPE
3 cups packed cauliflower rice (600g or 21 ounces)
pinch of kosher sea salt
1/4 tsp garlic powder
2 eggs, beaten
2 tbsp. almond flour
2 tbsp. coconut flour
EVERYTHING BAGEL SPICE COMBO
1 tbsp. poppy seed
1 tbsp. sesame seed
1 tbsp. minced garlic
1 tbsp. minced onion
3/4 tsp. kosher sea salt
Pre heat oven to 400
Line a rimed baking sheet with parchment paper and set aside.
In a large bowl, combine cauliflower rice, salt, garlic powder, eggs, almond flour and coconut flour. Mix until everything is well combined.
Take about 1/4 cup of the dough and start by forming a ball between the palms of your hands. Give the dough a gentle squeeze to extract any excess liquid and then flatten that ball out a bit keeping the edges rounded and then poke whole in the center. The dough is delicate, so work slowly and take your time. (See video for step by step instructions).
Place the bagel on the rimmed baking sheet and repeat until you have 8 bagels.
Sprinkle the everything bagel spice mixture over the top of each bagel, and gently push the seeds onto the bagel using the back of a spoon.
Pop into the oven for 30 minutes or until the bagels are set through and golden brown.
Allow to cool completely before slicing and adding your favorite bagel toppings.
Store in an airtight container in the fridge for up to 5 days.
Nutrients per bagel; Calories: 43; Total Fat: 2.3g; Saturated Fat: 0.6g; Cholesterol: 53mg; Carbohydrate: 3.5g; Dietary Fiber: 1.8g; Sugars: 0.9g; Protein: 2.8g
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