About the Recipe
It is rewarding to finally come up with a bagel recipe that is chewy, vegan and gluten free. This recipe calls for lots of blueberries and pumpkin seeds. The wild blueberries are packed with nutrients and antioxidants that aid in building strong immune systems. Pumpkin seeds contain a considerable amount of vitamin E, B-complex, magnesium, zinc and omega 3’s. They are also an excellent source of tryptophan, critical for a good nights sleep. At times I have switched up the blueberries for mashed bananas or added both. Either or is essential as it adds flavor as well as moisture. I highly recommend using your hands to knead this mixture well. It is not your typical gluten filled recipe. It may look dry when you are mixing and it should resemble a pretty thick cookie dough type of mixture. I like to use organic flours and call for them in my recipes. These flours are milled from pesticide-free sources and grown in soil fertilized by natural substances only.
Ingredients
Dry ingredients:
2 C organic buckwheat flour
1/3 C organic coconut flour
3/4 C organic arrowroot flour
1 teaspoon of cinnamon (pumpkin pie spice is good too and adds a nice flavor)
1 1/2 teaspoon of kosher salt
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Wet ingredients:
2 C of warm water (about 110 degree F)
1 Tablespoon highly active yeast
1/4 C maple syrup
2 Tablespoons of coconut oil
1/2 C ground flaxseed
1/4 C hemp hearts
2 C wild blueberries
1/4 C toasted pumpkin seeds
Preparation
Place all dry ingredients in a large bowl and mix in
In a big glass bowl, combine warm water, yeast and maple Let stand for a minute andmix to combine.Add the coconut oil, flaxseed and hemp hearts. Whisk to combine and let sit for no more that 2 minutes as it will get gelatinous.
Slowly add wet ingredients to dry and mix them together with a free Sometimes I recommend using a disposable glove as it really helps with the messiness and easy clean-up of your hands.
Add blueberries and pumpkin seeds and knead all ingredients for about three The mixture will turn dark from the blueberries and resemble a very thick dough.
I use a silicone mini bagel tray and I find this super easy to fill the tray You can also line a cookie try with parchment and form the dough into small to medium sized bagels. You would take about 3-4 heaping tablespoons of mixture and form into the shape of a bagel.
Let the bagels rise for 40 I use the bread-proofing function on my oven which is between 75-90 degrees. Most ovens are about that temp. If you are lucky enough to have a humid day, that would be ideal.
After proofing the bagels, bake in a 375 degree oven for 35-40 Cool for an additional 10-15 minutes before serving.
So delicious with maple butter!