So these happened today. I wanted a bagel so I thought to myself, it’s about time I attempt a healthy homemade bagel. Viola these yummy bagels were born.
These are super easy, healthy, vegan, and gluten free. What’s not to love about all of that?
Cauliflower Bagel Recipe:
1 3/4 cups gluten free oat flour
1 tbsp tapioca flour
1 flax seed egg ( 1 tbsp flax seed powder mixed with 3 tbsp water and allow to sit to thicken)
1 1/2 cup cauliflower rice
Pinch of sea salt
1/3 tsp onion powder
1/3 tsp garlic powder
1 tsp baking powder
1/2 tbsp everything bagel seasoning, plus extra to coat the bagel. I purchased mine from Costco, but I believe Trader Joe’s sells one as well.
1/4 cup filtered water
Preheat oven to 425 degrees. In a mixing bowl combine the dry ingredients.
Make cauliflower rice I simply grated mine, but you can use a food processor or buy store bought already made. You want to steam it not boil it that will add too much moisture. I steamed it for about 12 to 15 minutes. Once steamed let cool for about 5 minutes.
Once cooled add to the oat flour mixture and add in the flax egg, water and mix to combine then use your hands to create the dough.
You don’t want it to be very sticky or too dry, if needed add more oat flour.
Once it’s a dough like consistency form it into bagel shapes. Do not use a doughnut mold then it won’t cook right.
Place a sheet of parchment paper on a baking sheet and place the bagels on the parchment paper.
I added the everything bagel seasoning in with the dough as well as topped the bagels with it.
Bake for 22 minutes. Then flip the bagels and bake for 15 minutes. Take out of oven allow to cool.
Slice the bagel in half then I put it back in the over for 15 more minutes. A toaster would be a good option for this step, I just don’t own a toaster.
Once done top with whatever you like. Below are a few options for toppings.
Topped one with a cashew cream cheese.
This one I made a tofu egg patty with spinach and added some of the cashew cream cheese. Get creative however you choose!