Vegan Bagels

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 26 minutes

食材

1 can Chickpeas (15 ounces (425g) undrained (note 1)

2/3 cup Soy Milk (note 2)

3 1/4 cups Self-Rising Flour (note 3)

2 tablespoons Light Olive Oil (note 4)

1/2 teaspoon Salt (note 5)

1/4 cup Sunflower Seeds

2 tablespoons Pumpkin Seeds

1 tablespoon Chia Seeds

1 tablespoon Flaxseeds

2 tablespoons Sesame Seeds

步驟

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set aside.

If using seeds, add them all in a bowl, and stir to combine evenly. Set aside.

In a large mixing bowl, add self-rising flour and salt if used.

In a blender, add the can of chickpeas with its liquid, soy milk, and oil. Blend on high speed until smooth.

Pour the chickpea mixture onto the dry ingredients. Add seeds now if using.

Stir with a rubber spatula at first until it starts to form lumps. Oil your hands with a bit of olive oil, knead, squeeze, and press the ingredients until they form a dough ball. If the dough is too dry, add a little water to the soy milk it together. If it's too wet, sprinkle extra flour, but don't over-saturate the dough with flour. It should be soft and not sticky outside.

Divide the dough into 6 equal portions, shape a nice round ball, press to flatten between floured hands, then push your thumb in the center of the disc and swirl to form a bagel shape.

Transfer to the prepared baking sheet, leaving two inches of space between each bagel - they expand in the oven.

Brush the top of the bagels with a little soy milk, and sprinkle any seeds or bagel seasonings on top, if desired.

Bake the bread on the center rack for 20-25 minutes at 400°F (200°C) until golden brown and a toothpick inserted in the center of one bagel comes out clean.

Cool down on a wire rack and eat lukewarm or cold for breakfast.

營養

• 每份大小: 1 bagel (without seeds)
• 卡路里: 410.8 kcal
• 總脂肪: 8.1 g
• 飽和脂肪: 1.1 g
• 不飽和脂肪: 6.1 g
• 鈉: 16.4 mg
• 總碳水化合物: 69 g
• 膳食纖維: 7.1 g
• 總糖: 3.7 g
• 蛋白質: 15.2 g