I love bagels, and I love pumpkin, so why not combine the two? Well it’s been done! These bagels are paleo friendly and also low carb, plus it contains less sugar than traditional bagels. These are packed with so much flavour and can be enjoyed with a pumpkin spice latte, or your favourite fall beverage. I think I’m going to enjoy this with a pumpkin chai latte from Davids Tea on my way to work tomorrow, yup, sounds like a plan!

Recipe: makes 6

Dry Ingredients:

1/3 cup coconut flour
3 tbsp chia/flaxseed meal (I used Organic Traditions)
1 1/4 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/8 tsp sea salt

Wet Ingredients:

3 organic cage free eggs (whisked)
2 tbsp organic coconut oil (melted)
1/2 tsp gluten/aluminum free baking soda + 1 tsp unfiltered apple cider vinegar
1/2 cup organic pumpkin puree
1/4 cup organic unsweetened coconut milk
1 tsp organic pure vanilla extract
1 1/2 tbsp organic raw honey

Pre-heat oven to 350°F.

In a large bowl, combine dry ingredients until well incorporated.

Combine wet ingredients (except baking soda and apple cider vinegar) in a separate bowl and mix until well incorporated.

Combine baking soda and apple cider in a small container, it will be slightly fizzy. Add mixture to wet ingredients and mix again.

Add the wet ingredients into the bowl with the dry ingredients and mix until a thick batter forms.

Grease a doughnut pan (preferably with coconut oil or butter) and spoon in your batter. Form a bagel circle and press down the batter until flat (the bagels will rise a little bit).

Bake for 18-20 minutes or until it passes the toothpick test and the edges are brown.

When ready, take the bagels out of the oven and transfer unto parchment paper (slightly flip the pan so the bagels fall into the paper). Let them cool for about 20 minutes.

Enjoy with butter, fruit spread, or as a breakfast sandwich, the choice is yours!