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…
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.
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
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.