Oh my! Life is such a whirlwind right now as we gear up for our move to Chicago! This weekend is the conclusion of Adam’s two year MBA program and we’ve got some family coming up from sweet Tennessee so I thought it only appropriate to share a recipe we’ve been loving lately, complete with our favorite Tennessee preserves.
Nashville has turned into quite the tourism hot spot, but growing up there it had more of a quaint, small-town vibe to it. I remember in high school we used to get up early (or maybe it was stay up all night…) and watch the sunrise from the Natchez Trace bridge. We’d hang around talking about how we couldn’t wait to get out and see the world.
Around 7 am we’d head over to Loveless Cafe for breakfast.
If y’all are ever in Nashville, this little gem is definitely worth a visit. Famous for their biscuits, they serve hefty portions of all your favorite Southern Comforts foods. And the fruit preserves… Oh the preserves!
We’re lucky enough to have family who keeps our fridge stocked with these Nashville goodies, and we’re always looking for grain-free recipes that we can pair with them.
Lately we’ve been loving these Paleo Flax Meal Bagels. These bagels are delicious and filling, and we love to toast them in a skillet and serve them up with a generous layer of cream cheese and a large dollop of jam.
These have become a morning staple of ours, and we’ve yet to get sick of them. These bagels are super easy to make, plus grain-free and full of omega-3s!
(I’ve linked some of my favorite ingredient brands in the recipe below.)
Paleo Flax Meal Bagels
1/2 cup arrowroot or tapioca flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1/2 cup + 1 tbsp cup flaxseed meal
3/4 cup hot water
1 tbsp apple cider vinegar
2 tbsp honey
1/4 cup melted coconut oil
Preheat the oven to 350 degrees Fahrenheit.
In a medium sized bowl, mix together the arrowroot or tapioca flour, coconut flour, baking soda and salt. Set aside.
In a mixer, mix together the flax meal and hot water.
Add in the apple cider vinegar, honey and coconut oil. Mix well.
Add in the flour mixture. Mixture should form a slightly sticky dough.
Separate dough into fourths and rolls each quarter into a ball. Puncture a hole in the center of each and flatten to make a bagel shape.
Set bagels on a greased pan. (I typically line a baking sheet with aluminum foil and then butter the foil.)
Bake for 20 minutes
Our choice of toppings: cream cheese & jam or peanut butter & honey