Shamrock Bagel Bites

Prep Notes


1 cup roughly chopped cauliflower

1 cup all purpose gluten-free flour (I use   Bob's Red Mill)

3/4 cup dairy-free plain unsweetened yogurt (I use Forager Project Cashewgurt Unsweetened Plain)

1 Tbs coconut oil, room temperature

2  tsp baking powder

1 tsp sea salt

2 Tbs egg white (from one large egg)

1 tsp water

Large bunch of fresh parsley leaves

Sesame seeds


Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.

Pulse cauliflower and parsley together in a food processor until they turn green and are the consistency of coarse breadcrumbs.

Place cauliflower/parsley mixture in a large microwave-safe bowl; cover and microwave for 2 minutes. Uncover and stir. Cover again and microwave for another 2 minutes.

Transfer to a fine mesh strainer. Place strainer over a large cup or bowl to allow mixture to cool and extra liquid to drain. Let cool about 10 minutes.

Using a coffee filter (or a few  paper towels), firmly press out as much of the liquid as possible.

Place the cauliflower/parsley mixture into a large bowl. Add the flour, yogurt, coconut oil and baking powder and sea salt. With and electric mixer blend until combined well. It will become a nice dough.

Evenly form dough into 18 balls (about 1 1/2 Tbs each) and place on prepared baking sheet, spacing out evenly.

Place egg white in a small bowl, add 1 tsp of water and mix with a fork or wire whisk until combined.

Brush balls with egg white mixture. Sprinkle with sesame seeds.

Bake until firm, golden brown on the bottom and cooked through, about 8-10 minutes.

Enjoy plain or with dairy-free cashew cream cheese recipe from Follow link for this delicious recipe. Check out my January 31, 2016 blog post for other ideas for using this delicious cream cheese!


This recipe is gluten-free, dairy-free, soy-free, vegetarian

Originally posted on Happy Healthy Belly's Blog on 3/17/17