Lately it seems as though everyone is developing food sensitivities, myself included. If you really think about it, this is scary. What has happened to the processing of food that is causing so many people to develop an intolerance? It seems like manufacturers are cutting corners and adding chemicals to products not only to save money, but [here’s the kicker] to make it taste better. Why is this even necessary? Whole food tastes good… no, I retract that statement, it tastes great! We have been conditioned to crave sugar and processed foods that lack nutritional value – now it is taking a toll. But I have good news, you can fight back – at least in your own home. I challenge you to start cooking/baking/preparing your own meals more often. Try to limit your consumption of anything with ingredients that you can’t pronounce. Give it a week, I promise you will feel better.
I have been lactose intolerant for almost two years and during that time I have learned that preparation is key when you have a restricted diet. More recently I have cut out gluten from my diet – to see if it is the culprit behind my lack of energy and tummy aches. So no gluten and no dairy… now what?! Although my diet does have some limitations, it has forced me to learn cook and bake so I am able to enjoy meals without feeling ill afterwards. Today I want to share my favourite dairy free, gluten free, egg free bagel recipe with you – what a mouthful. If I can make these, anyone can – just take a risk and try it. I promise it is a lot of fun!
Amaranth Flour Bagels
Makes 12 bagels
To make this easier, I am going to break the ingredients down into three sections: dough, poaching liquid, and topping.
1 tsp honey (you could use maple syrup if you wanted to make these vegan)
1 cup warm water
1 tbsp active dry yeast
5 tbsp of ground flax mixed with 6 tbsp water (subbed for 2 eggs)
1 tbsp melted coconut oil
4 cups amaranth flour
2 tbsp honey (or maple syrup)
2 tsp sea salt
1 tsp baking soda
16 cups water
2 tbsp honey (or maple syrup)
1/4 cup unsweetened almond milk
poppy seeds, sunflower seeds, sesame seeds – anything you want to top your bagel with
What to do:
In large bowl, combine the warm water and honey and stir until dissolved. Add the yeast and let this mixture sit for about 10 or 15 minutes – the yeast should start to bubble up. While you are waiting, mix together [in a separate small bowl] the ground flax and the 6 tbsps of water to create your egg substitute.
Mix together all of the ingredients for the dough, except for about a cup or a cup and a half of amaranth flour [make sure to include the yeast mixture and egg substitute you just made]. You will add the rest of the amaranth flour when you start to knead the dough.
Sprinkle a bit of amaranth flour on a clean flat surface and knead for about 10 minutes or until you have incorporated the remaining flour.
Place the dough in a well greased bowl [I use more coconut oil] and cover with a dish towel for about an hour and a half. It should almost double in size and bulk. This is where you can relax!
After you have patiently [not so patiently in my case]waited for the dough, the next step is to divide it into 12 approximately even pieces. Roll each pieces into a ball and then flatten it. Use your fingers to make a hole in the center. They should start to look like bagels! Place them on a greased baking sheet and cover with a dish towel for 20 minutes.
While you are waiting you can start to boil the water for poaching the bagels. When the water has come to a boil add the honey [use the ingredients in the poaching liquid section for this] and stir until dissolved. You’ll also want to preheat the oven to 400 degrees.
Once the water is boiled and the honey has dissolved, slip three bagels [you might be able to do more or less depending on the size of your pot – just make sure they aren’t touching] into the poaching liquid. Let them boil on one side for about a minute, then flip and let them boil for another minute. Use a slotted spoon to remove the bagels from the water – it will help drain any excess.
Once all of the bagels have been poached, place the 1/4 cup of almond milk into a bowl and brush each bagel using some sort of cooking brush with it. I think I used a BBQ brush – whatever works! Next you want to add any toppings [poppy seeds, sesame seeds, sunflower seeds -whatever your heart desires] and press them firmly into the bagel.
Return the bagels to the greased baking sheet and bake for 30 minutes, flipping after 15.
Remove from the oven and transfer to cooling racks. Et voila! Bagels for everyone- or just 12 of your closest, food sensitive friends 😉
I keep mine in a Tupperware container in the fridge. They last at least a week… if you don’t eat them all before then!