| 12 | 50 | 373 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 4 |
| 1 1/2 cup | Almond flour/meal, Bob's Red Mill (250g blanched ground) |
| 2 tbsp | Flaxseed meal (ground) |
| 1/3 cup | Psyllium seed husk (30g) |
| 2 tsp | Baking powder |
| 29 gm | Allulose (2 tsps) |
| 1 pinch | Salt |
| 1 tsp | Instant dry yeast, Fleischmann's |
| 2 cup | Water (hot; (You most likely only need slightly over a cup)) |
| 1 tsp | Apple cider vinegar |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Poppy seeds (optional for topping) |
| 1 tbsp | Sesame seeds (optional for topping) |
DIRECTIONS
1. Add all “Dry ingredients” in a mixing bowl and mix well with a spatula (sift the ingredients if desired)
2. Mix the hot water and vinegar together.
3. Pour the oil into the dry ingredient mix, gradually pour in the hot vinegar water (a small amount at a time) and knead the dough till it forms a smooth and moist dough (the dough should have no cracks). Leave to rest for 20-30 mins.
4. Divide the dough into desired portion size and roll each portion into a ball shape, press down to flatten slightly and use your thumb to create a “donut hole” in the middle of the dough. Shape it into the ring bagel shape.
5. Bring a pot of water to a boil and drop the bagels in the boiling water. Once the dough float to the top, cook each side of the bagel dough for 2-3 minutes. Scoop up and drain the boiled bagels on kitchen towels for a few minutes.
6. Coat the boiled bagels (top and bottom) with oil and sprinkle with desired toppings ( such as: poppy seeds and toasted sesames, everything bagel seasoning, etc.).
7. Bake in a 180C/350F preheated oven (middle or higher shelf) for 30-35 minutes. Enjoy!
| Meat Alternative | 1.7 |
