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The perks of waking up at 7am on a Saturday- a couple of extra hours to experiment in the kitchen. Since i’m making the transition into vegan and gluten free eating, i have a lot more challenges when it comes to approaching recipes. Initially, i had just opted out of eating those components of a dish that didn’t suit, but over the last few weeks i’ve been actively creating wholesome alternatives. Thus the bagels. Bejewelled with a seeded exterior, chewy but light on the inside.

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I hadn’t invested in any Gluten- free flour per say, so i made up my own mix. Buckwheat, Gram, Corn and Rice flour. Admittedly, the mix was a tad on the sandy side but worked just as well as gluten flour- the bagels didn’t fall apart when boiled, they baked with a shiny crust. Although i feel they were a success, i would advice you lovely people to use your own trusted flour.

(Makes 4, Vegan, Gluten- Free)

  • 260g Gluten- free Flour
  • 1/2 tablespoon of Chia Seeds
  • 1 tablespoon of Flax Seeds
  • 1 teaspoon of Fast Action Yeast
  • 175ml Water
  • 1/2 tablespoon of Cane Sugar
  • 3/4 teaspoon of Sea Salt
  • 1/2 teaspoon of Fennel Seeds
  • 1 tablespoon of Dried Sage
  • 1 tablespoon of Olive Oil
  • 1 tablespoon of Bicarbonate Soda
  • 50g of Mixed Seeds
  1. Mix all the ingredients, except the mixed seeds and soda, in a medium bowl until your dough is formed
  2. Flour a surface and your hands and turn the dough out, knead for 5 minutes
  3. Divide into 4 and form into a balls
  4. Place on a lightly floured baking tray, cover with a damp tea towel and leave for 20 minutes
  5. Form into bagels by poking a hole in the middle of each ball, and gently roll until its your desire bagel shape
  6. Cover again with the tea towel and leave for a further 20 minutes
  7. Meanwhile, heat the oven to 220c and bring a large pan of water to the boil
  8. Add the soda and carefully pop two bagels in the water, cooking each for 1 minute on either side
  9. Use a slotted spoon to scoop out the bagels and transfer onto some kitchen roll
  10. Pour the mixed seeds onto a plate and dip one side of each bagel into this
  11. Transfer back to the baking tray and bake for 15- 18 minutes, until a deep golden brown
  12. Allow to cool for at least 5 minutes before eating
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