At my first market in Urbana, I made some bagels. I was super geeked and excited about them. And I really wanted to try some. But I sold them all, which is a good thing. Plus my friend Kelly sent me a picture the next day of her amazing breakfast with bagels. And encouraging me that she would take bagels form me anytime. This past weekend I made two more varieties and had some leftovers, not really my ideal outcome, but good because I finally got to try some!
And I had my mind set on trying two things: a breakfast sandwich with eggs and bacon (which was freaking delicious) AND a toasted bagel with almond butter, bananas and a drizzle of honey. A light snow coating on Sunday afternoon and a great service on, made the afternoon perfect for the banana bagel treat.
It was so easy to toast them up, spread on the almond butter so it got kind of melty, layer bananas and drizzle a touch of honey.
These Bagels are easy to make too, although next time I would just make them bigger (mostly to save my fingers in the toaster).
Makes: 6 Bagels
- 2 cups almond flour
- 2 cups tapioca flour
- ¼ cup coconut flour
- 1 tsp baking powder
- 2 tbsp honey
- 2 tbsp ground chia seeds (mixed with 6 tbsp water)
- 1 cup water
- ½ cup coconut oil
- 2 tbsp almond butter
- 1 banana, sliced
- 1 tsp honey
Make it Happen:
Grind the chia seeds in a coffee grinder. Mix with water. Let it hang out for 5 minutes or so.
Melt coconut oil. Allow to cool.
Boil water with 3 tbsp molasses. Preheat oven to 425.
In a bowl mix almond flour, tapioca flour, coconut flour, and baking powder.
Add the honey, chia egg, water, and coconut oil. Use your hands to blend it all together. Divide into 6 balls. Flatten slightly. Use your finger to poke a hole through the center, continue to shape and smooth.
Boil for a minute on each side. Bake for 10 minutes on each side. Cool and slice in half.
Toast. Smooth on the almond butter. Layer slices with bananas. Drizzle honey an