Grain Free, Dairy Free Everything Bagels

½ cup full-fat coconut milk or almond milk
2 tablespoons golden flaxseeds
1 tablespoon raw honey
1½ tablespoons active dry yeast
4 large eggs
¼ cup melted ghee or refined coconut oil
1 teaspoon apple cider vinegar
1½ cups arrowroot powder
⅓ cup coconut flour
1½ teaspoons baking powder
1 teaspoon kosher or fine sea salt
Everything but the bagel seasoning (I like Trader Joe’s)

Instructions

Pour the coconut milk or almond milk into a small saucepan and heat over low heat. Place the warmed coconut milk, the ground flaxseeds, honey, and yeast in the bowl of a stand mixer fitted with the beater attachment and mix on low speed to combine. Let the mixture sit for 4-5 minutes, until it begins to foam.

Add the eggs, ghee, and vinegar to the bowl and mix on medium speed to combine. Add the arrowroot, coconut flour, baking powder, and salt, and mix again until fully incorporated. Cover the bowl with a kitchen towel and let sit for 1 hour at room temperature.

Preheat the oven to 350°F. Scoop the batter into a 3½-inch silicone doughnut pan, filling each cavity two-thirds full. Sprinkle the tops with seasoning and bake for 20-25 minutes, until the bagels are golden brown, and a toothpick inserted into the center comes out clean. Cool the bagels in the pan on a wire rack for 20 minutes, then remove them from the pan and cool completely on the rack.