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Fancy a couple of low carb bagels for the weekend breakfast? Try this sunflower and chia seed bagel recipe and you won't be dissapointed.
This is one of the bagel recipes from my coconut flour eCookbook. I thought it would be a perfect recipe for the weekend to share. As well as being low carb they are a great gluten free alternative to the real thing. Probably healthier too as they are high in fibre due to the combination of coconut flour and pysllium husk powder.
When I was experimenting with this recipe I made so many batches that I had to freeze some. They kept well in the freezer and I took some along to the local vegetable market to give to one of my weekly vendors to try. She loved them and was amazed that they were made with coconut flour. I'm slowly spreading the word on the island about the wonders of coconut flour. One market vendor at a time it seems!
If you enjoy these bagels, you will find other recipes in my coconut flour eCookbook, along with other delicious savoury and sweet treats.
Other low carb bagel recipes to try
Sunflower & Chia Seed Bagels
Ingredients
- ½ cup coconut flour
- 2 tablespoons butter, melted
- 1 medium egg
- ½ teaspoon baking powder
- 1 tablespoon psyllium husk powder
- 1 cup boiling water
- 1 tablespoon chia seeds
- 2 tablespoons sunflower seeds pumpkin seeds can be used too
Instructions
- Pre-heat the oven to 200C/400F degrees.
- Using a hand whisk, mix the coconut flour, psyllium husk powder and baking powder in a bowl and combine well.
- Add the butter and eggs and mix thoroughly until the mixture looks like breadcrumbs.
- Add the chia and sunflower seeds and gently combine into the dough mixture, using a spoon.
- Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough. Wait for the dough to cool slightly before using your hands to shape it.
- Cut the dough into four equal quarters. Take one of the quarters and roll into about an 8 inch long log.
- Join the two edges of the log together to make into a bagel shape, pressing firming.
- Place on a parchment covered baking tray and place in the oven.
- Bake for 15 minutes, then turn the bagels over and bake for a further 15 minutes.
- Eat and enjoy!
Notes
Nutrition
- 498Shares
Brenda Nelson
How long will these last if they are frozen and vacuum freezer bags?
Angela Coleby
I would estimate a month
Josie
Would these work with a flax egg? Thx
Angela Coleby
I think they would.
Giz
Hi Angela,
I love your recipes! I have one question, I hesitate using psyllium husk powder due to pregnancy. What could be a substitute for that for baking?
Thanks!
Angela Coleby
Hi, you could try ground flaxseed instead. Happy baking and congratulations on the pregnancy!
Gizem
thank you I will do that!
amber
Are you meant to use the whole 1 cup of water? Or just enough to make a dough? Mine ended up really wet inside.
Angela Coleby
Use enough to make a dough as variations of psyllium husk powder and coconut flour will differ slightly. I initially add about half a cup, then pour the rest in gradually until I get a dough.
Angellel Torres Flores
Thank you so much for your recipes, I started to try them. For this particular recipe I do not have psyllium husk powder, what can I use instead?
Angela Coleby
Ground flaxseed/flaxseed meal might do it. Hope you enjoy the recipes!
Sophie33
Waw, these look just stunning & so easy top make too!x xxx
Angela Coleby
Thanks Sophie! It's the joy of psyllium husk powder..makes everything into a dough!
Sophie
I made them! They were superb in flavor & texture too, dear Angela! xxxx
Angela Coleby
Yah! Glad you enjoyed them too! Thanks for trying the recipe!
Kim
Angela, def going to give these a try next week!
Cheers!
Angela Coleby
Hope you enjoy them!