Paleo Pumpkin Bagels

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.

Here’s how to make them!

PALEO PUMPKIN BAGELS

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Nicole Modic

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Ingredients

• 1/2 cup coconut flour
• 4 tbsp ground flax seed
• 3 eggs
• 3 tbsp melted coconut oil 
• 3/4 cup pumpkin purée 
• 1/3 cup non-dairy milk of choice 
• 2 tsp pumpkin pie spice 
• 1 tsp baking soda
• pinch of sea salt
• optional: 2 tb maple syrup or honey

Instructions

• Preheat oven to 350. 
• Get your silicone donut pans out! 
• In a bowl, whisk together the eggs, melted coconut oil, pumpkin purée, cashew milk, and maple syrup (if using). once mixed well, add the coconut flour, flax, pumpkin pie spice, baking soda, and salt. 
• Once combined well, scoop mixture into each donut cavity. You might need to use your fingers to make even. 
• Bake for 20-25 minutes. 
• Remove from oven and EAT.

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