| Grain Free + Paleo + Refined Sugar Free + Dairy Free + Soy Free + Organic |

If you grew up on bagels and cream cheese, like me, then you know the addiction is real. There’s something about bagels that when you want one, the only thing that will satisfy you is one. I love bagels so much that I was always that person that would try even the “weird” flavors like blueberry or chocolate chip. I mean now we have rainbow bagels and French toast bagels but back in the day the crazy flavors were blueberry and chocolate chip. Anyway, I never understood when someone would order a plain bagel. I was so in love with everything bagels that I couldn’t even understand how someone could CHOOSE the plain bagel when there was every other bagel option available. Honestly, I can’t say that I still fully understand but at least I’ve grown to learn that you have to see the world from other people’s perspective sometimes 😉

Some may say unfortunately, I say fortunately, but when I started to invest in my health and cut out gluten and refined carbs for a period of time to see how it was effecting me, I saw a huge difference in how I was feeling. That was when my relationship with bagels took a turn. I stopped eating processed breads and I wasn’t constantly bloated, tired, lazy, and feeling insecure. When I would introduce gluten and refined carbohydrates back in, I would start to see those symptoms flare up again. I started to have animosity towards bagels. That feeling when you love something so much but it makes you feel so terrible that you don’t even want to look at it anymore. It was hard for me to live without bagels and for a while I thought that I was suffering without them.

But mind over matter and once you change your mindset, everything else changes from there. I learned that if there is something we love to eat but it doesn’t make us feel good, one, we should probably reconsider why we love to eat it, and two, we can always recreate it in a healthy way. No suffering, guilt, or expectations, just flavor and nutrients! So I put my chef hat on and created this everything bagel bread that soon became my new breakfast addiction. A slice of this with cream cheese, scallion cream cheese, everything cream cheese, vegetable cream cheese… the options are endless and now you don’t have to wait on line on Saturday mornings for breakfast. Also, you’re getting all your nutrients in while basically eating a bagel and cream cheese in bed with no pants on.

Pro Tip – if you are looking to put lox on it, I would suggest making it like an eggs benedict style. Since it is more of a savory banana bread consistency, it would be best layered with the cream cheese and lox (egg on top?) and eaten with a knife and fork.



Bob’s Red Mill Almond Flour

Bob’s Red Mill Coconut Flour 

Carrington Farms Flax and Chia blend (or any flax meal)

Trader Joes Everything But the Bagel Seasoning

Baking Soda



Coconut Oil

Apple Cider Vinegar

Happy Cooking!

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Print Recipe
Everything Bagel Bread
Prep Time 10 min
Cook Time 25-30 min
Prep Time 10 min
Cook Time 25-30 min
  1. Preheat oven to 350*F. Grease your loaf pan with coconut oil or use parchment paper in loaf pan (pictured above). If using parchment paper, spread a small amount of coconut oil on the bottom of the parchment paper so it sticks into your pan.
  2. In medium bowl, combine almond flour, coconut flour, flax, baking soda, and everything bagel seasoning
  3. In large bowl, whisk together eggs, coconut oil (melted and cooled), honey, and apple cider vinegar.
  4. Mix wet ingredients into dry and once it is smooth consistency with no clumps, pour into loaf pan. Drop and release your loaf pan a few times on your countertop to remove any bubbles and even out the batter.
  5. Sprinkle extra seasoning on top (Optional - but makes it look extra delicious!)
  6. Bake in oven at 350* for 25-30 minutes depending on your oven. Use cake tester or large toothpick in the middle of the bread to check when it is done by sticking it all the way in to the bottom and then removing it. When you remove it there should be no wetness.
  7. Keep in air tight container for 5-7 days. I like to keep mine in the fridge and toast it before eating. Freeze up to 3 months.
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