Recipe Catch Up Post
1 1/2 cups bread flour
1/2 cup + 1 Tbs warm/hot water
1/2 Tbs Coconut Nectar (or sugar)
1/8 tsp salt
1/2 Tbs olive oil
1 1/8 tsp rapid rise yeast
Toppings of choice, optional
Place yeast in bowl. Add sweetner and water. Whisk with fork. Add salt and oil. Whisk again and let sit 5 minutes (for rapid rise. Let sit for 10 - 15 for active).
Knead in flours till well combined (about 10 minutes) and cover with warm wet towel. Allow to rise in a draft free area for 30 min.
Divide dough into 4 equal portions. Form individual portions into balls
and gently press thumb through center of ball and slowly stretch into bagel shape. Place back on floured surface and allow to rise again.
Meanwhile, preheat oven to 400F, line a baking sheet with parchment paper, and bring 1 1/2 quarts of water and 1/2 TBS sugar for regular bagels (use 2 Tbs of baking soda for pretzel bagels) to a rapid boil in a large sauce pan.
Using slotted spoon, drop 1 - 2 bagel at a time into rapidly boiling water. Boil on each side for 45 seconds to 1 minute.
Remove and cool on rack for a minute, then lightly brush or quickly spritz with olive oil and sprinkle with toppings if desired. When ready, transfer to prepared baking sheet.
Bake at 400°F until golden brown (approximately 20 minutes).
Gluten Free Variation:
I substituted 1 1/2 cups minus 3 Tbs of Better Batter Gluten Free All Purpose Flour and then added 3 Tbs of Orgran Gluten Free Gluten to the flour. Everything else stayed the same. However, the dough was a little dry, so I added water one tablespoon at a time till it was workable. Proceed with instructions above.
1/2 cup + 1 Tbs warm/hot water
1/2 Tbs Coconut Nectar (or sugar)
1/8 tsp salt
1/2 Tbs olive oil
1 1/8 tsp rapid rise yeast
Toppings of choice, optional
Place yeast in bowl. Add sweetner and water. Whisk with fork. Add salt and oil. Whisk again and let sit 5 minutes (for rapid rise. Let sit for 10 - 15 for active).
Knead in flours till well combined (about 10 minutes) and cover with warm wet towel. Allow to rise in a draft free area for 30 min.
Divide dough into 4 equal portions. Form individual portions into balls
and gently press thumb through center of ball and slowly stretch into bagel shape. Place back on floured surface and allow to rise again.
Meanwhile, preheat oven to 400F, line a baking sheet with parchment paper, and bring 1 1/2 quarts of water and 1/2 TBS sugar for regular bagels (use 2 Tbs of baking soda for pretzel bagels) to a rapid boil in a large sauce pan.
Using slotted spoon, drop 1 - 2 bagel at a time into rapidly boiling water. Boil on each side for 45 seconds to 1 minute.
Remove and cool on rack for a minute, then lightly brush or quickly spritz with olive oil and sprinkle with toppings if desired. When ready, transfer to prepared baking sheet.
Bake at 400°F until golden brown (approximately 20 minutes).
Gluten Free Variation:
I substituted 1 1/2 cups minus 3 Tbs of Better Batter Gluten Free All Purpose Flour and then added 3 Tbs of Orgran Gluten Free Gluten to the flour. Everything else stayed the same. However, the dough was a little dry, so I added water one tablespoon at a time till it was workable. Proceed with instructions above.
To make bagel chips:
Slice bagels horizontally as thin as you possibly can (without losing a finger)Brush or spray with olive oil on one side. Lay (oil side up) on an ungreased cookie sheet and bake at 350°F for 15 - 20 minutes or until golden brown and crisp.
Slice bagels horizontally as thin as you possibly can (without losing a finger)Brush or spray with olive oil on one side. Lay (oil side up) on an ungreased cookie sheet and bake at 350°F for 15 - 20 minutes or until golden brown and crisp.
1.5 cups cinnamon cereal of choice
1.5 cups multigrain cereal of choice
1.5 cup pie crust bits*
1/8 cup sucanat (or brown sugar)
2 Tbs pure maple syrup, optional
1/2 Tbs pumpkin pie spice
2 Tbs vegan buttery spread*
1.5 tsp pure vanilla extract
1/2 cup mini marshmallows
Notes:
*The more natural the cereal the better.
*I made a quick batch of pie bits for this recipe. Graham crackers may be substituted iinstead.
*For variation, substitute nuts (pecan, macademia) for marshmallows
* I used a 2 qt slow cooker for this recipe
Plug in slow cooker (crockpot).
Add coconut oil (or butter) to the bottom (just dump the tablespoons in). Turn it on "low". Add pie spice, sugar, and vanilla. Add dry ingredients. Stir, cover, and cook approx. 2 hours
(I never really time it), stirring every 40 min or so. When ready, dump out mix onto a parchment lined flat surface (If using marshmallows, right before you dump it out to cool, you will want to toss the mix w/ the marsh's)
1.5 cups multigrain cereal of choice
1.5 cup pie crust bits*
1/8 cup sucanat (or brown sugar)
2 Tbs pure maple syrup, optional
1/2 Tbs pumpkin pie spice
2 Tbs vegan buttery spread*
1.5 tsp pure vanilla extract
1/2 cup mini marshmallows
Notes:
*The more natural the cereal the better.
*I made a quick batch of pie bits for this recipe. Graham crackers may be substituted iinstead.
*For variation, substitute nuts (pecan, macademia) for marshmallows
* I used a 2 qt slow cooker for this recipe
Plug in slow cooker (crockpot).
Add coconut oil (or butter) to the bottom (just dump the tablespoons in). Turn it on "low". Add pie spice, sugar, and vanilla. Add dry ingredients. Stir, cover, and cook approx. 2 hours
(I never really time it), stirring every 40 min or so. When ready, dump out mix onto a parchment lined flat surface (If using marshmallows, right before you dump it out to cool, you will want to toss the mix w/ the marsh's)
RSS Feed
