These gluten free/vegan bagels are not only super healthy, easy to make but also taste bomb. Add some fresh avocado, vegan cream cheese and some greens. How can you say No?
Serving: 12 Bagels
200 grams sunflower seeds
100 grams crushed roasted almonds (or other nuts your choice)
60 grams pumpkin seeds
200 grams glutenfree oats
80 grams flax meal
40 grams chia seeds
30 grams psyllium husk
2 tsp sea salt
2 tbsp fresh thyme
45 grams coconut oil (melted)
2 3/4 cups of water
2 tbsp maple syrup (optional)
Preheat oven to 400F.
Place the sunflower and pumpkin seeds into a pan and roast over medium heat until golden brown.
Meanwhile in a large bowl combine chia seeds, flax meal, oats, psyllium husk, fresh thyme and salt. Once the sunflower and pumpkin seeds are done, add to to the bowl and mix well. Add the wet ingredients and stir until fully combined.
Grease a donut pan with coconut oil and scrape the seed mixture into the pan and smooth each top with your fingers. Cover the pan and let sit for about 2-4 hours at room temperature.
When ready to bake, uncover the bagels and bake on the middle rack for about 45-50 minutes until golden brown. Let cool in the pan before serving. Store bagels in the freezer for up to two weeks. Heat and crisp up in a toaster oven/toaster before serving.
Vegan Cream Cheese
100 grams cashews
2 tbsp tahini
100 grams seeds (sunflower or pumpkin or both)
2 tbsp sesame seeds
1 squeezed lemon
1 tbsp brown rice vinegar
1 tsp sesame oil
1 tbsp nutritional yeast (optional)
1/2 cup water
Soak cashews in water for about 4-6 hours.
Place the seeds in a pan and roast over medium heat until golden brown.
In a food processor add all ingredients and process until you get a smooth cream cheese like texture.
Add water if texture is too thick. Store in fridge for up to 4 days.