1. Butternut Bagels
Yields: 12 Servings
2 cups blanched almond flour
2 tablespoon coconut flour
3 tablespoon flaxseed meal
1 1/4 tsp baking soda
1/4 tsp sea salt
1/3 cup apple cider vinegar
½ cup butternut squash, cooked and mashed
1 tbsp coconut oil, melted
1 egg, beaten
1 tablespoon black and white sesame seeds
Preheat oven to 325 degrees. Turn on electric donut maker.
In a bowl whisk together almond meal, coconut flour, flaxseed meal, baking soda, salt, apple cider vinegar. Add eggs and butternut squash, mixing well. Add coconut oil mixing until thoroughly combined.
Spoon in mixture into donut maker until two thirds full. Cook until the light goes off. Remove from donut maker and place bagels on a baking sheet. Brush with egg and sprinkle with sesame seeds. Bake for 10 minutes.
Slice open and add in your favorite fats and proteins. I love to put avocado and smoked wild salmon.