Wendy's Nutrient Dense Bagel: Low-CarbNut-free Gluten-freeVeg

This recipe came from a client of mine. She had been adjusting this recipe for a while till she came up with this really tasty low-carb bagel. I am not the type to write a long blog post about a recipe. In fact, I really dislike having to scroll down forever to get to the actual recipe on most blogs. So without further ado here it is: gluten-free, nut-free, vegan, keto , low-carb bagel recipe:

Dry Ingredients:

1 cup psyllium husk

1/4 cup pumpkin seeds

1/4 cup chia seeds

1/4 cup flax seeds

1-2 tsp. baking powder (2 will make it fluffier than 1)

pinch of salt

Other Ingredients:

1 cup tahini

2 cups of water

Toppings:

Option #1 Trader Joe's Everything but the bagel topping

Option #2 Cinnamon, orange zest (fresh or dried), and a few raisins

Directions:

Preheat oven to 400 degrees. Grind dry ingredients in coffee grinder (like Wendy) or food processor. Then mix with other ingredients. Use silicone doughnut pan as mold. Grease the doughnut pan with a little oil (I would use avocado oil, coconut oil, or extra virgin olive oil). Place "dough" in molds. Top with one of topping options if desired. Bake for approximately 40 minutes.