I finally got inspired to create SCD bagels. Although, the piping of the batter onto a baking tray resulted in smaller bagel sizes, it was very exciting to toast one of these every morning this past week and smother it with butter and strawberry jelly.

INGREDIENTS:
4 large eggs
1 tablespoon apple cider vinegar
1 tablespoon water
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 cup flax meal (flax seeds ground up and sort of shredded)
2 cups almond flour
Toppings:
1/2 teaspoon poppy seeds*, or to taste
1/2 teaspoon minced dried garlic*, or to taste
1/2 teaspoon sesame seeds*, or to taste

(*Note: Seeds are permissible after 3 months of no symptoms.)

INSTRUCTIONS:
Crack the eggs and put them in a mixing bowl. Add in teh cider vinegar and water to the eggs and stir until combined. Add in the salt, baking soda, flax meal, and almond flour to the mixing bowl and stir until the batter is ready.

On a greased baking tray, gently drop the batter into so that it resembles a circle with a hole in the middle. The batter should be about 1/2-1" thick and connected at all points so that it can bake into a circular shape like a bagel. Your other alternative is to pipe the batter from a homemade "pastry bag"-shaped-cone made of wax paper and sealed on the side except for the bottom edge which is snipped off to allow the batter to pipe through in a controlled manner.

Add in the toppings to the bagels by sprinkling them on top of each one. Bake for 20-25 minutes or until the bagels are golden brown and bakes through.

YIELD:
10-12 mini-bagels