I've also been working on a couple of other projects as well this weekend. I absolutely loved the one I created today and will share it with you later this week. I snapped a few photos of my Cranberry Walnut Power Bagels below as well as posted the recipe. Enjoy!
1/4 cup coconut flour, sifted
1-1/4 cup blanched almond flour
1/2 cup ground chia seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt, or to taste
1/2 cup granular Swerve Sweetener
4 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 cup chopped fresh or frozen cranberries
3 tablespoons melted coconut oil
Preheat oven to 350 degrees F.
In a medium sized bowl, mix first 9 ingredients together with a whisk to help break up any lumps.
In a small bowl, whisk eggs, buttermilk, vanilla, vinegar, and cranberries together. Stir wet mixture into dry ingredients and mix well; stir in coconut oil and combine until a dough is formed. Dough will be thick and slightly sticky.
Lightly spray a 6-well mini cake pan (for thicker bagels) or a nonstick muffin top pan with olive oil or coconut oil spray. Using a 4-tablespoon size retractable scoop, divide and scoop dough into 6 equal sized portions in pan.
Gently pat down and smooth dough with moistened fingertips to form patty-sized circles in the wells or muffin cups. Bake for about 25 minutes, or until done and slightly springy when gently pressed on. Remove from pan after sitting for 5 minutes and cool on a wire rack. Slice in half with a sharp serrated knife.
*Note: If more sweetness is desired, add stevia (to taste) to boost sweetness. These can also be baked on a parchment paper lined baking sheet (shaped and smoothed with moistened fingertips) but will hold their shape better when contained in a pan to reduce spreading.