Happy St. Patrick’s day to those who celebrate. I’m aware it’s become a stressful and difficult time for many of us due to the circumstances going on in life right now surrounding social distancing and life being altered to a new type of non permanent reality. My 7 year old niece recommended I create green bagels for St. Patrick’s day, so I decided to do just that to give my mind a break from what’s occurring in life.
I even had my lovely neighbor taste test these and she said they were tasty! I hope you have these ingredients on hand currently you give these a try, or save the recipe for when you can get ahold of the ingredients.
These are loaded with veggies, but honestly they don’t taste like they are packed with leafy greens.
1 cup gluten free oat flour + extra flour for kneading the dough
1/3 cup rice flour
2 1/2 tbsp tapioca flour
1/2 tsp baking soda
1/3 to 1/2 tsp sea salt
Few dashes of onion powder
Few dashes of garlic powder
Few dashes of black pepper
2 flax eggs ( 2 tbsp flax seed powder 6 tbsp water )
2 tbsp filtered water
1/2 cup grated broccoli
1 cup grated cauliflower ( I had green but you can use white)
1/3 finely cup chopped spinach
1/3 cup finely chopped collard greens
To get a better green color to these for festive purposes adding 1 tsp of dried spinach powder or a natural green powder blended with a bit of water. I added a green smoothie powder and added a bit of water to make a natural dye.
Preheat oven to 400 degrees.
Properly wash veggies and prepare them as directed. Once all the greens are chopped finely add those along with cauliflower rice to a steamer tray and steam to cook for 12 minutes.
While greens/ cauliflower are steaming prepare the flour and seasonings in a bowl.
Prepare flax eggs set to the side to get to the consistency of an egg replacer
In a large mixing bowl add the 1 cup gluten free oat flour, 1/3 cup rice flour, 2 1/2 tbsp tapioca flour and dry seasonings with baking soda to a mixing bowl and stir to combine.
Once the veggies that are steaming are ready allow to cook slightly then add the flour blend in the mixing bowl.
Add in the flax eggs and water and mix well to combine then use your hands. You will need to add more gf oat flour then simply knead the dough, but not over kneading or it will dry out.
Form the bagel dough into a large ball then cut into fours for larger bagels, if you’d like mini bagels you can make smaller ones.
Form the bagel into the shape by hand. I simply form a ball the push a hole in the middle with my finger then mold to a good shape.
Line a baking sheet with parchment paper.
Bake the bagels for 22 minutes, then flip and bake for 15 more minutes.
I slice the bagel when I’m ready to eat it and toast it or bake them for 10 minutes to get a good consistency.
People ask if these can be boiled, which yes they can, I choose to not because I like to not waste a pot of water boiling the bagels when they taste great without wasting a pot of water.