Vegan Gluten free Bagels
1 1/2 cup Almond flour
1 tbsp Gluten-free baking powder
2 1/2 cup vegan Mozzarella cheese (shredded)
2 oz vegan Cream cheese
3 tsp Ener-G Egg Replacer (plus 2 tbsp water)
Preheat the oven to 400 degrees F
Stir together the almond flour and baking powder. Set aside.
Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated.
Stir the flour mixture and egg replacer into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes.
Divide the dough into 6 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough.
Bake for 10-14 minutes, until the bagels are firm and golden.