Mini Everything Bagel Bites: Crispy, Flavor-Packed Snack Recipe

• ▢ 1½ cups (210 g) cassava flour
• ▢ ½ cup (56 g) coconut flour
• ▢ 2 tablespoons (24 g) baking powder
• ▢ 1 teaspoon (6 g) kosher or fine sea salt
• ▢ 2 tablespoons (12 g) flaxseed meal
• ▢ 1 cup (240 mL) aquafaba*
• ▢ 1 cup (240 mL) unsweetened yogurt of choice (I used dairy-free coconut milk yogurt)
• ▢ Coconut oil cooking spray
• ▢ Everything bagel seasoning

• In a large bowl, whisk together the cassava flour, coconut flour, baking powder, salt and flaxseed meal. In a separate bowl, beat the aquafaba on high with a hand mixer until soft peaks form and it looks frothy, similar to whipped egg whites (about 3–5 minutes). Fold the whipped aquafaba into the dry ingredients, then add the yogurt. Stir until a dough forms; you may need to gently knead it by hand to bring it together.
• Prepare a 6-cavity donut pan (you will need two pans or bake in two batches). Spray each cavity with coconut oil. Press a generous portion of dough into each cavity; the dough won’t rise dramatically, so slightly overfilling helps create a nice shape. Lightly spray the tops with coconut oil and sprinkle with everything bagel seasoning to taste.
• Bake for 30 minutes, then allow the bagels to cool before slicing and toasting. Store leftovers in an airtight container at room temperature for a couple of days or freeze for longer storage.

Nutrition