Paleo Rainbow Bagel
This paleo rainbow bagel recipe is grain free and gluten free. Stir up a little psychedelic fun in your morning routine with a paleo rainbow bagel topped with dairy-free cream cheese and paleo rainbow sprinkles. Party on!
Ingredients
Grain Free Bagel Ingredients
- 6 Tablespoons Lukewarm Water
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Active Dry Yeast
- 1 Egg
- 2 Cups Blanched Almond Flour
- 1 Cup Tapioca Flour
- 1/4 Cup Coconut Flour
- 1/2 Teaspoon Salt
Water Bath Ingredients
- 1 Quart water
- 1/4 Cup Maple Syrup
Instructions
- Stir together the water, maple syrup, and olive oil in a mixing bowl until well combined.
- Sprinkle the yeast on top, and wait a few minutes.
- Add the egg, and whisk until fluffy.
- Combine the flours and salt together, and fold into the water mixture. The dough may flake at first depending on what you mix with, but it should hold together well as you fold it on itself.
- Prepare six colors of natural dye in six small bowls with a little bit of water. More pigment is better and makes for brighter rainbows.
- Separate the dough into six even balls, and mix each ball into one of the dyes. I pressed the dough out into crumbles with a fork, and then folded it together until the color was well combined.
- Preheat the oven to 450 degrees. Prepare the water bath in a saucepan, and bring the water to a boil.
- With a spatula, carefully scoop a rainbow bagel into the water bath. When it floats to the top, scoop it out and transfer to the baking pan.
- Bake for 10 minutes or until golden brown.
- Garnish with dairy free cream cheese, paleo rainbow sprinkles, and enjoy!
Notes
Original perfect paleo bagel recipe from Cook it Up Paleo.
Original Rainbow Bagels from The Bagel Store in Brooklyn.