Thursday, January 21, 2016

Mini Paleo Bagels

I'm such a liar! I said I would get this recipe up on the blog last night. But, after getting home from the gym, soaking in an Epsom salt bath and drinking my perfectly portioned 6 ounces of wine, moving from my super soft spot on the couch seemed like such a sin.

Alas, here is the inspiration for these glorious little bagels! Travis tried them last night and said they reminded him more of a doughnut. This is because I used a hand mixer and not a food processor to blend the ingredients. This whipped a lot more air into them and changed the consistency to more muffin-like as opposed to a dense, bagel-like texture we so adore when we're not allowed to eat actual bagels. If you have a food processor, use it! If you don't, use your hand blender, just blend sparingly.

I prefer everything to be miniature for portion control reasons; plus, I always feel better when I can have two of anything. Even if it's a child-sized Paleo bagel. What a splurge. 

Paleo Mini-Bagels

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 24

  • 2 cups blanched almond flour (this is different than almond meal)
  • 2 tbsp coconut flour
  • 4 eggs
  • 1/3 cup raw apple cider vinegar
  • 1/4 cup raw honey
  • 2 tbsp flax seed meal
  • 1 tbsp arrowroot flour
  • 1 tbsp baking soda
  • 1/2 tsp sea salt
How To:

1. Heat oven to 350 degrees. Grease your mini-muffin pan. I highly recommend using a silicone baking mold!
2. Place your almond flour, coconut flour, flax meal, arrowroot, baking soda and salt in the food processor. Process for 1 minute. Next add the eggs, honey, apple cider and process for two minutes until total blended.
3. Using a small spoon, pour into each doughnut mold. It's ok to over-fill these a little. Just make sure you can see the center post (you want the hole in the middle for that bagel-look). Tap the baking mold to help settle the mix. Bake for 15 minutes.
4. Let them cool in the baking pan for 5 minutes before popping them out of the mold. Make sure you re-grease if re-using the baking pan for the rest of the mix.
5. Store them in an airtight container in the fridge. Enjoy!

Nutrition Information per one bagel:
103 calories
7g carbs
7g fat
3g protein

I am on Day 4 of the Lurong Living Resolution Challenge, and so far, so good. I am staying 'Elite' with most of my meals, but I have allowed myself to drop down to 'Pro' on a few, I had plain Greek yogurt and a bowl of steel-cut oats this morning. I'm training five days straight this week because I'll be busy this weekend in Boston drooling over CrossFitter's doing some elite exercising. I'm hoping the oats keep me moving through tomorrow.

I added 1 tbsp of chia seeds and 2 scoops of my favorite collagen peptides from Vital Proteins. 

I'm still performing well, even if I'm feeling a little sluggish. I hit a new 5RM on my back squat last night, 220lbs, and managed to string some muscles ups together during an AMRAP of pistols and handstand walks. 

I'm off to get my trusty old Subaru weatherized before our road trip to Boston tomorrow. Hoping we don't get stuck in too much snow! 

1 comment:

  1. I can't wait to try these. I've been missing bagels so much since officially going gluten free.