Last week I used to be walking home from my usual morning workout and suddenly smelled an overwhelming bagel aroma in the air flow.
My goodness, have you ever endured that happen to you? It’s a classic breakfast phoning like no other and therefore made my abdomen rumble for another 20 minutes. Throughout the remaining day, I held considering bagels and couldn’t prevent. Actually, I couldn’t even recall the final time I had formed a bagel. Mention WHAT?!
Truth be told, we constantly had bagels in our pantry growing up. My mother was obsessed with them rather than failed to stock up the pantry with different tastes – egg or onion for her, and cinnamon or blueberry for me. Bagels were consumed any time of day in our house and I by no means minded. We frequently toasted them until these were fine and golden brown with crispy sides, then spread just a little pat of creamy butter at the top and a sprinkle of salt (Mother was always the sodium lover in the family). The butter sunk into the top of each warm, fantastic bagel half and each salty small bite was a lot more perfect then the one before.
I guess you could say I’ve an emotional link with bagels; they remind me of my fantastic Mom and all of the laughter we had scarfing down our bagels.
Well obviously after thinking about all this and smelling the bagel aroma, I knew what needed to be done. Bagel makin’ time! This time, I thought it might be fun to make a gluten free of charge bagel using Pamela’s Bread Mix ; I understand that easily were gluten free of charge I’d still love to have the ability to enjoy a delicious bagel every once in a while. Another great benefit would be that the fungus packet is already included in the bread mix!
We chose to develop a cinnamon blueberry bagel edition because it’s what I enjoyed most as a youngster. Although these is probably not the prettiest bagels, trust me when I say that they are delicious and flavor like the genuine deal. I utilized refreshing blueberries, which turned out to be a bit more difficult to utilize then the dried out – but occasionally dried blueberries could be difficult to acquire.
Given that I’m a little older, I toast my bagels then top them with peanut butter and strawberries or blueberries. Let’s not joke, it’s actually because I’m obsessed with nut butters. LITERALLY how great would this bagel end up being with my chocolates almond butter + blueberries/strawberries on top.
Okay, I really need that Today.
Query: What’s your favorite bagel taste and what would you top it all with?
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Gluten Free Cinnamon Blueberry Bagels
Calories: 288
Fat: 5.5g
Sugars: 60.2g
Sugar: 20g
Fibers: 6.5g
Proteins: 2.5g
Prep time:
Ingredients
2 teaspoons ground cinnamon
2 tablespoons coconut sugar
2 1/4 teaspoon yeast
2 1/2 tablespoons melted coconut or essential olive oil
1/2 heaping glass fresh blueberries
1 egg white
2 teaspoons water
Instructions
Use a heavy duty stand mixer, combine dry mix, cinnamon, coconut glucose, yeast, oil and water. Mix on medium speed for 2-3 a few minutes. Gently fold in blueberries. For ease, I do recommend using dried out blueberries, but if you’re up for it fresh work very well too. Do not use frozen.
Use about 1/2 glass dough for every bagel and place on greased cooking sheet. Layer hands with a little coconut oil and type a bagel shape. (I usually form a round ball, after that poke my thumb in the centre and loosen up the dough.) Cover the bagels and allow dough rise for one hour.
After growing for an hour, reshape bagels as necessary. Preheat range to 400 degrees F.
While oven is preheating, bring a large pot of drinking water to some boil. Once drinking water is usually boiling, boil each bagel for 30 secs, then remove having a slotted spoon and transfer back again to a greased cooking sheet.
To ensure the bagels possess a nice golden topping, in a moderate bowl whisk together egg white colored and water. Clean each bagel with the egg white-water blend. In a little bowl, mix collectively coconut sugar and cinnamon using a fork. Sprinkle a small amount together with each bagel.
Bake bagels for 25 a few minutes or until golden brown on top. Makes 8 moderate bagels. Bagels are greatest when toasted.
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