Individuals who adhere to grain-free, dairy-free, or nut-free diets due to health issues or other preferences may find themselves periodically craving foods that are off-limits. While people might not be able to enjoy forbidden foods in their original incarnations, an alteration here or there to a recipe can make otherwise forbidden foods fair game.

That is the thinking behind Everything Bagels from "Eat What You Love" by Danielle Walker. These bagels re-create the mouthwatering taste of traditional bagels, but with ingredients that accommodate grain-free diets.

Everything Bagels (Makes 6)

1/2 cup full-fat coconut milk

2 tablespoons finely ground golden flaxseeds

1 tablespoon raw honey

1 tablespoon gluten-free active dry yeast

4 eggs

1/4 cup melted ghee or virgin coconut oil

1 teaspoon apple cider vinegar

1 1/2 cups arrowroot powder

1/3 cup coconut flour

1 1/2 teaspoons grain-free baking powder

1 teaspoon fine sea salt

Everything Seasoning:

1 teaspoon poppy seeds

1 teaspoon dried minced garlic

1 teaspoon dried minced onion

1/2 teaspoon white sesame seeds

1/2 teaspoon black sesame seeds

1/2 teaspoon coarse sea salt

Directions:

1. Pour the coconut milk into a small saucepan and heat it over low heat to 110 degrees Fahrenheit. Place the warmed coconut milk, flaxseeds, honey, and yeast in the bowl of a stand mixer fitted with the beater attachment and mix on low speed to combine. Let the mixture sit for 4 to 5 minutes until it begins to foam.

2. Add the eggs, ghee, and vinegar to the bowl and mix on medium speed to combine. Add the arrowroot, coconut flour, baking powder, and salt and mix again until fully incorporated. Cover the bowl with a kitchen towel and let it sit for 1 hour at room temperature.

3. To make the seasoning, place all of the ingredients in a small bowl and stir to combine.

4. Preheat the oven to 350 degrees Fahrenheit. Scoop the batter into a 3 1/2-inch silicone doughnut pan, filling each cavity two-thirds full. Sprinkle the tops with the seasoning and bake for 20 to 25 minutes, until the bagels are golden brown and a toothpick inserted into the center comes out clean. Cool the bagels in the pan on a wire rack for 20 minutes, then remove them from the pan and cool completely on the rack.

5. Store in an airtight container in the refrigerator for 1 week or in the freezer for 6 months.