Last week I had been walking home from my typical morning workout and suddenly smelled an mind-boggling bagel aroma in the atmosphere.
My goodness, have you ever had that eventually you? It’s a classic breakfast phoning like no other and therefore made my stomach rumble for another 20 minutes. Throughout the rest of the day, I kept considering bagels and couldn’t prevent. Actually, I couldn’t even recall the final time I had fashioned a bagel. Tell you WHAT?!
Truth be told, we generally had bagels inside our pantry growing up. My mother was obsessed with them and never failed to stock up the pantry with different flavors – egg or onion on her behalf, and cinnamon or blueberry for me personally. Bagels were consumed any moment of day in our house and I hardly ever minded. We often toasted them until these were nice and golden dark brown with crispy sides, then spread just a little pat of creamy butter on top and a sprinkle of sodium (Mother was usually the sodium lover in the family members). The butter sunk into the top of each warm, fantastic bagel half and each salty little bite was a lot more perfect then your one before.
I guess you could say I have an emotional connection to bagels; they remind me of my fantastic Mom and all the laughter we had scarfing down our bagels.
Well certainly after thinking about all this and smelling the bagel aroma, I knew what needed to be done. Bagel makin’ time! This time, I thought it might be fun to create a gluten free of charge bagel using Pamela’s Bread Mix ; I know that if I were gluten free I’d still want to be able to enjoy a delicious bagel every occasionally. Another great benefit would be that the fungus packet is already included in the bread mix!
We chose to develop a cinnamon blueberry bagel version because it’s what I enjoyed most as a kid. Although these is probably not the prettiest bagels, believe me when I say they are delicious and taste like the true deal. I pigs feet used as food refreshing blueberries, which ended up being a little more difficult to work with then the dry – but occasionally dried blueberries could be difficult to find.
Given that I’m a bit older, I usually toast my bagels after that 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 be with my chocolates almond butter + blueberries/strawberries on top.
Okay, I must say i need that Today.
QUESTION: What’s your favorite bagel flavor and what would you top it all with?
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Gluten Free Cinnamon Blueberry Bagels
Calories from fat: 288
Fat: 5.5g
Carbohydrates: 60.2g
Glucose: 20g
Fibers: 6.5g
Protein: 2.5g
Prep time:
Ingredients
2 teaspoons floor 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 heavy duty stand mixing machine, combine dry combine, cinnamon, coconut sugars, yeast, oil and water. Mix on medium acceleration for 2-3 mins. Gently fold in blueberries. For simplicity, I really do recommend using dried blueberries, but if you’re up for it fresh work very well too. Do not use frozen.
Make use of about 1/2 cup dough for each bagel and put on greased cooking sheet. Coating hands with a little coconut essential oil and type a bagel form. (I usually form a round ball, after that poke my thumb in the centre and stretch out the dough.) Cover the bagels and let the dough rise for one hour.
After growing for an hour, reshape bagels as necessary. Preheat oven to 400 levels F.
While oven is preheating, bring a big pot of water to some boil. Once drinking water is normally boiling, boil each bagel for 30 seconds, then remove using a slotted spoon and transfer back to a greased cooking sheet.
To ensure the bagels have a nice golden topping, in a moderate bowl whisk jointly egg light and water. Clean each bagel with the egg white-water combination. In a small bowl, mix together coconut sugars and cinnamon having a fork. Sprinkle a small amount together with each bagel.
Bake bagels for 25 mins or until golden brown at the top. Makes 8 medium bagels. Bagels are greatest when toasted.
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