Pumpernickel Bagels (grain-free) and Rescue Bento

Rescue Bento

I love bagels. I ate 1-2 bagels everyday for years before going gluten-free. I missed their chew texture, delicious varieties, and versatility. I loved them as sandwiches, with cream cheese, as mini pizzas…

Pumpernickel Bagels

I do have Everything Bagels and Raisin Bagels in my cookbook. They are great and quite different from this recipe. But it is always fun to have options, so now I can add this grain-free pumpernickel bagel to the lineup.  Stay tuned as I am sure more bagel recipes are soon to follow.

For the bento, I was having a bit of fun telling a story. I used a paper punch for the face on the Avocado Lady and for the mouth of the Kumquat “Victim”. I baked the bagel in a miniature donuts pan (rather than full sized) and wrapped a chive around it.

My daughter thought it was too worrisome that the kumquat was yet to be rescued, so she placed him on top of the raft. She had quite a bit of fun playing with him.

Rescue Bento

Can these be made as muffins? Probably but I haven’t tried it. Does baking soda work too? Yes but use about 1/4 teaspoon. Can you substitute the eggs? I doubt it, but I feel free to experiment. I learned about baking with almond butter and eggs from Elana’s Pantry, so thank you Elana!

Pumpernickel Bagel Recipe
makes 6 bagels

3/4 cup roasted almond butter, smooth, unsweetened
3 eggs
1/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons molasses
2 teaspoons honey
1 teaspoon dried dill weed
2 teaspoons caraway seeds, toasted

Standard sized donuts baking pan (required)


Preheat the oven to 350 F. Prepare the donuts pan with oil (6 slots). (I had one batch stick- that was frustrating, so I recommend being thorough here.)

Mix all of the ingredients together in a mixing bowl and then  fill the donut slots about 3/4 of the way.

Bake for 15-20 minutes. Be sure not to overcook or they become dry. They are done when a toothpick comes out clean and they feel firm but still have bounce.

Remove from the pans and set out on a cooling rack.

Enjoy hot out of the oven, toasted, or at room temperature.

This is shared on Slightly Indulgent Tuesdays, Fat Tuesday, Bento Blog Network, and Allergy Free Wednesdays

14 thoughts on “Pumpernickel Bagels (grain-free) and Rescue Bento

  1. Pingback: Allergy Free Recipes | Allergy Free Foods

  2. I made these today. I used cashew butter instead of almond butter. The texture is more like a quick bread (like pumpkin or banana bread) but they tasted good with chive cream cheese :) would also be good burger or sandwich rolls I think if they were toasted.

    • Interesting. I just tried subbing cashew butter for almond butter in a cake that I have made many times (with almond butter). It also came out “softer” than usual. In my experience, the texture of these bagels with almond butter is more firm, but good to know cashew butter can be used too.

  3. Just tried this recipe and I found it was more of a bread-like texture. Were your bagels nice and chewy or more like a bread or cake? I did sub out the eggs for flax eggs and the honey for agave to make it vegan so maybe that is why.

    • Good to know it “works” without eggs. When I have used flax in other recipes it does change the texture. Grain-free is not really going to “feel” the same as grains. I have a bagel recipe in my cookbook that has grains in it and I find my children prefer that one (it has eggs too though).

    • Oh I just remembered… when I was first testing this recipe I tried flax instead of eggs. I was not pleased with the taste or texture so I did not pursue that direction for the recipe. But yes, bagels get their texture from both gluten and yeast. Without those two ingredients this recipe is a bit more like bread (but it still makes me happy.)

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