I’m not going to pretend these are ‘the real deal’ bagels. They aren’t. But, they are delicious!
A little bit different, nutritious and full of herby flavour.
Soft and moist inside with a crispy top. My ideal bread bake.
- 200g riced cauliflower (roughly 2 cups)
- 1 tbsp coconut flour
- 1 flax egg
- 1 tbsp nutritional yeast
- 1 tbsp oat flour (blended oats)
- 1 tsp psyllium husk
- 1 tsp mixed herbs
- Generous pinch of salt and pepper
- To top – sesame seeds
To make non vegan: omit the flax egg and replace with a real egg.
Preheat the oven to 200ºC.
To rice the cauliflower, cut the head into smaller florets before adding it a food processor. Blend until you get a rice-like consistency.
Using a tea towl, create a bundle and wring out any excess liquid. No one wants a soggy bagel bottom…
Next, mix all of your ingredients together in a large mixing bowl until a wet-ish dough has formed.
Separate the dough evenly into 5 and roll into balls. Push each ball into a doughnut tray allowing a hole to be created in the centre. Alternatively, if you are using a lined baking tray, create 5 equal ring shapes with your hands.
Bake for 30-35 minutes or until golden brown and crispy on top.
Let cool on a wire rack before serving.
Brunch? Heap with avocado and alfalfa. Hummus and cucumber. In truth, ANY savoury topping.
Snack? Simply devour.
Enjoy this fun hybrid take on a breakfast favourite.