Ingredients (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 almond milk (or water)
Method:
Preheat oven to 400F.
In a large bowl combine pumpkin seeds, sunflower seeds, chia seeds, flax meal, oats, psyllium husk, fresh thyme and salt 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.
Bake bagels 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 three months. Heat and crisp up in a toaster oven/toaster before serving.
Ingredients (Beet falafel)
1 can of chickpeas (drained)
1 medium sized beet
3 garlic cloves (diced)
1 medium sized onion (diced)
1 tbsp cumin powder
1/4 tsp cayenne powder
1 bunch parsley
1/4 cup of water
1/3 cup of oat flour
Salt,Pepper to taste
Optional: 1/4 cup of almond pulp (leftover from homemade almond milk)
Method:
Preheat oven to 360F.
Wash, peel, dice the beet and cook in a small pot of boiling water for about 30 minutes until soft.
Once the beet is done, add in a food processor with all the other ingredients except for the oat flour. Process until just combined to a chunky consistency.
Transfer to a bowl, stir in the oat flour and add salt and pepper to taste. Form into falafel patties and sear in a little bit of oil in a medium sized pan over medium heat until crispy and golden brown on each side. Transfer falafels onto a baking sheet and bake in oven for about 30 minutes. Flip falafels after 15 minutes to achieve even baking.
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