Gluten Free Cinnamon Blueberry Bagels1
Last week I used to be walking residential from my normal morning hours workout and suddenly smelled an mind-boggling bagel aroma in the atmosphere.
My goodness, have you ever had that happen to you? It’s a classic breakfast contacting like no various other and therefore made my stomach rumble for the next 20 minutes. Through the entire remaining day, I held considering bagels and couldn’t quit. In fact, I couldn’t actually recall the last time I had formed a bagel. SAY WHAT?!
Truth be told, we always had bagels inside our pantry we were young. My mother was enthusiastic about them and never failed to fill up the pantry with different flavors – egg or onion on her behalf, and cinnamon or blueberry for me personally. Bagels were eaten any moment of day in our home and I under no circumstances minded. We frequently toasted them until they were great and golden brownish with crispy sides, then spread a little pat of creamy butter at the top along with a sprinkle of sodium (Mom was usually the salt lover in the family members). The butter sunk into the top of every warm, fantastic bagel half and each salty small bite was a lot more perfect then the one before.
I guess you could say I’ve an emotional link with bagels; they remind me of my wonderful Mom and all of the laughter we had scarfing down our bagels.
Well certainly after thinking about all this and smelling the bagel aroma, I knew what had to be done. Bagel makin’ time! This time around, I thought it might be fun to make a gluten free bagel using Pamela’s Breads Mix ; I know that if I were gluten free I’d still want to have the ability to enjoy a delicious bagel every once in a while. Another great benefit would be that the candida packet has already been contained in the bread mix!
I chose to develop a cinnamon blueberry bagel edition because it’s what I enjoyed most as a kid. Although these is probably not the prettiest bagels, trust me when I say they are delicious and taste like the actual deal. I utilized clean blueberries, which turned out to be a little more difficult to work with then the dry – but occasionally dried blueberries could be difficult to acquire.
Now that I’m a little older, I toast my bagels then top them with peanut butter and strawberries or blueberries. Let’s not really joke, it’s actually because I’m obsessed with nut butters. LITERALLY how great would this bagel end up being with my dark chocolate almond butter + blueberries/strawberries on top.
Okay, I really need that Right now.
QUESTION: What’s your favorite bagel flavor and what would you top it all with?
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gluten free cheesecake ingredients Free Cinnamon Blueberry Bagels
Calories from fat: 288
Body fat: 5.5g
Carbohydrates: 60.2g
Sugar: 20g
Fibers: 6.5g
Protein: 2.5g
Prep time:
Ingredients
2 teaspoons surface cinnamon
2 tablespoons coconut sugar
2 1/4 teaspoon yeast
2 1/2 tablespoons melted coconut or essential olive oil
1/2 heaping cup fresh blueberries
1 egg white
2 teaspoons water
Instructions
Use a durable stand mixing machine, combine dry mix, cinnamon, coconut sugars, yeast, essential oil and water. Combine on medium quickness for 2-3 minutes. Gently collapse in blueberries. For ease, I really do recommend using dried out blueberries, but if you are up for it fresh work well too. Do not use frozen.
Use about 1/2 glass dough for each bagel and put on greased cooking sheet. Layer hands with just a little coconut oil and type a bagel shape. (I usually form a round ball, after that poke my thumb in the centre and stretch out the dough.) Cover the bagels and allow dough rise for just one hour.
After growing for one hour, reshape bagels as necessary. Preheat range to 400 degrees F.
While oven is preheating, bring a big pot of water to a boil. Once drinking water is usually boiling, boil each bagel for 30 secs, then remove using a slotted spoon and transfer back again to a greased baking sheet.
To ensure the bagels have a good golden topping, in a medium bowl whisk collectively egg white colored and water. Brush each bagel with the egg white-water mix. In a small bowl, mix together coconut sugar and cinnamon using a fork. Sprinkle a small amount together with each bagel.
Bake bagels for 25 a few minutes or until golden dark brown on top. Makes 8 medium bagels. Bagels are best when toasted.
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