Cute little bagel thins, made in a donut pan. Top with vegan cream cheese and cucumber, or avocado, with a side of fresh fruit. Yum!
1 3/4 cups almond flour 1/3 cup tapioca flour 2 tablespoons everything but the bagel seasoning 1.5 teaspoons baking powder 1 teaspoon baking soda 1/2 cup warm water 1 tablespoon apple cider vinegar 1 tablespoon maple syrup
Preheat oven to 350 degrees F. Spray a donut pan with nonstick spray.
In a large bowl, whisk the almond flour, tapioca flour, bagel seasoning, baking powder and baking soda, until there are no clumps.
In a separate small bowl, warm the water and whisk in the apple cider vinegar and maple syrup. Then pour over the dry ingredients. It will fizz! Stir to combine with a wooden spoon.
Pour the bagel batter in the donut pan.
Bake for 10 minutes and then remove from oven and brush the top with olive oil (or any oil) and sprinkle with more everything bagel seasoning. Bake for 8-10 more minutes. Remove from oven and let rest for 10 minutes. Enjoy!
Because they are thin, it is hard to cut them in half unless you do it carefully and gently, so keep that in mind. You may just want to keep them as is and spread cream cheese on the top and then fold it in half instead.