Gluten-Free Lemon Rosemary Bagels

 lemon rosemary bagels

I am making appetizers and desserts tonight for our friends and family. Since we had a whole bag of lemons that needed to be used ASAP, I decided to make some lemony delights. The first delight is a lemon rosemary bagel topped with smoked salmon and cream cheese. Since store bought bagels are loaded with fat, salt and preservatives, I decided to make a healthier version. I adapted my recipe from Elana’s Pantry Paleo Bagels and they turned out pretty dang delicious!

The second delight is lemon bars. Sweet cheeks, my 5 year old daughter, made these. She already devoured one, saying “These are delicous mom, and I even made them.” Oh, how I love her. She is already a better cook than me.

Gluten-Free Lemon Rosemary Bagels:

Servings: 6


  • 1 1/2 cups blanched almond flour
  • 1/4 cup golden flaxmeal
  • 1 tablespoon + 1 teaspon coconut flour
  • 1/4 tsp cetic sea salt
  • 5 large eggs
  • 2 tablespoons apple cider vinegar
  • juice of 1 lemon
  • 1 tsp lemon zest
  • 1 tbs chopped fresh rosemary


  1. Pre-heat oven to 350 degrees
  2. Grease a donut pan with some coconut oil and lightly cover with coconut flour
  3. In a food processor pulse the almond flour, flax meal, coconut flour, baking soda and salt
  4. Pulse in the eggs, vinegar, lemon, lemon zest and rosemary
  5. Use a plastic ziploc bag, cut off one corner, place the batter in the bag and pipe it into the donut pans
  6. Optional prinkle with some more lemon zest on top of each bagel
  7. Bake at 350 degrees for 20-22 minutes or until a toothpick inserted into the bagel comes out clean
  8. Let cool for 30 minutes



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