Description
Your gluten-free breakfast just got good again! Not only are these Mini Everything Bagels darling and easy to make, they aren't hard as a rock and remain allergy-friendly. Egg-free, dairy-free, yeast-free, gluten-free and grain-free never tasted so good!
Ingredients
Units
Scale
- 1.5 cups (192 g) cassava flour
- 1/2 cup (64 g) coconut flour
- 2 tablespoons (24 g) baking powder
- 1 (6 g) teaspoon salt
- 2 tablespoons (12 g) flaxseed meal
- 1 cup (250 mL) aquafaba (brine from 1- 15 ounce can of chickpeas)
- 1 cup (250 g) coconut yogurt, unsweetened
- Everything bagel spice
- Spray coconut oil
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk together all the dry ingredients.
In a separate bowl, beat the aquafaba on high with a hand mixer until soft peaks start to form and it becomes nice and frothy like whipped egg whites (about 3-5 minutes). - Pour into the dry mixture and add the yogurt. Stir to combine until a dough forms (you may need to gently knead with your hands).
- Spray a 6-cavity (12.5 x 8 inch / 32 x 20.3 cm) donut pan with coconut oil and then gently press the dough into each cavity. *NOTE: you’ll want to slightly overstuff the cavity as they don’t rise a ton.
- Spray the top of each bagel with coconut oil and then sprinkle with the desired amount of everything bagel spice.
- Bake for 30 minutes. You will need 2 donut pans or you can bake in two batches.
- Allow the bagels to cool before slicing and toasting.
- Enjoy with vegan butter/cream cheese.
- Store in an airtight container on your counter and consume within a couple of days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American