Wednesday, March 10, 2021

Vegan Protein Bagels

Stop cutting your carbs. Please just stop. It is not carbs that makes you gain weight. EAT REAL FOOD in a calorie deficit. That is what you need. If you have food sensitivities, just adjust your recipes, there is a substitute for just about everything. Recently dairy started making me bloat, and caused digestive problems. All that means is that I am not able to eat milk and cheese at the moment. Doesn't mean it's forever, what it really means is I can't have it here in the U.S. where they destroy our food with chemicals which have caused and rapid onset of autoimmune diseases in this country. 

SO if you are like me and are self advocating... you probably are making your own food the majority of the time. Bagels from the store are full of crap and if I eat them, I need a nap almost instantly. I don't want that feeling. I want FUEL. So these are my solution. Toast one of these bad boys up and eat them with my Vegan cream cheese. You CAN have what you want, you just have to be willing to cook a little. 

Vegan Protein Bagels

1 cup gluten free flour 
2 teaspoons baking powder
3/4 teaspoon sea salt
1 cup vegan greek yogurt (recipe here)
1 egg white or 1/3 cup aquafaba
optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet.
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined and a dough ball forms.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky.

Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

Top with egg wash OR aquafaba and sprinkle with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

 Top with cream cheese!  If you missed it the vegan cream cheese recipe is up on my blog here.

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