I would just like all of you to know that I’m very proud of these PALEO PUMPKIN BAGELS. Before I go on, you need to know that they aren’t like a traditional doughy bagel that you’d get from a NYC bagel shop, that’s not how this paleo-bagel-thing works. These are light and fluffy, made with coconut flour. Adjust your expectations and I promise you’ll be hooked on them. I made them with cashew milk, but if you want to keep this recipe nut-free, you can use a seed milk or even coconut milk.
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Hi! Is there anything I can replace the flax seed with?