Updated Vegan Bagels -- not gluten free -- adventures in spelt, quinoa, chia, and flax

Updated Vegan Bagels -- not gluten free.

ingredients:

1 1/2 cup warm water
1 tbsp unpasteurized honey
1 tbsp bread yeast

1 tsp egg replacer + 1/4 cup water

2 tsp sea salt
2 tbsp apple cider vinegar
1/2 cup quinoa flakes
1/4 cup flax meal
1/4 cup chia seeds
4 cups spelt flour

big pot
water
baking soda (approx 2 tbsp)


directions:

1. mix the honey into the warm water, and stir in the yeast (the water should be about bath temperature). Set aside
2. mix the egg replace with the 1/4 cup water and set aside
3. in your mixing bowl add the sea salt, spelt flakes, flax meal, chia seeds, whole wheat pastry (soft) flour, and apple cider vinegar
4. add the egg replacer mixture, and the proofed yeast/water, and mix it into dough
5. knead the dough for about 15 minutes (thank you Obsidian Betelgeuse)
6. divide the dough into 24 equal balls, and make those balls into bagel shapes. I did mine by weight, and ended up with 24 x 54 g bagels.
7. rise the bagels uncovered for about 1 hour
8. preheat the oven to 345. Heat a big pot of boiling water, and boil the bagels for 2 minutes per side (you can probably do between 4 and 6 at a time, depending on the size of your pot)
9. drain the boiled bagels on a cooling rack before placing them on a baking sheet (lined with parchment or silicone is best)
10. bake for 26 minutes at 345, switching the positions of the trays halfway through

makes 24 bagels -- delicious while warm -- can be stored in an airtight container in the fridge once thoroughly cooled on a baking rack.


Now an important thing to mention is this:
The top side of the bagels will be dry and firm, while the underside will be soft and malleable after rising. For this reason, I like to pick the bagels up one by one, and put them top side down onto a slotted metal spatula to deposit into the water. This way the bagel won't get squished and compressed before boiling. I also like to make sure the original top side is up when baking the bagels after boiling, and if I put the top side down for the first side of boiling, the top side is naturally up after the 2nd side of boiling.

Also, it is possible to coat the bagel in seeds or sprinkles of some kind after boiling, when the seeds will stick to them because they are wet. You absolutely don't want to add these before boiling. ;)

I hope that made sense.

Gluten Free Pancakes for Dinner -- gluten free and delicious

We love pancakes for dinner, and it's always a happy evening in our house when there are pancakes.  I made these using only gluten free ingredients, along with some very nice organic cow milk from a lovely milkman with very happy cows, and some beautiful organic eggs from very happy chickens. However, it is perfectly possible to make these pancakes without milk or eggs for those who are intolerant, sensitive, allergic, or philosophically and morally opposed. You can substitute egg replacer and water for the eggs and use water or nut milk for the cow milk.

I wanted to experiment more with gluten free grain flours, and used a combination of buckwheat and quinoa along with my beloved almond flour. Spiked with a little ground vanilla bean and ceylon cinnamon, the result is a delicate, fluffy, subtly sweet and fragrant pancake that makes you wonder why anyone would ever use white flour for pancakes.

Needless to say, they were very well received, and the flavour is wonderfully balanced and tasty. I made the batter hours ahead, and this is something I find makes for better pancakes and crepes -- if they are made ahead and left to sit in the fridge for at least an hour.

ingredients:

2 xl organic eggs

2 cups organic milk

1/2  tsp sea salt and a touch of black pepper

1 tsp ground vanilla bean

1 tsp ceylon cinnamon

1/4 cup flax meal

1 cup almond flour

1/2 cup buckwheat flour

1/2 cup quinoa flour

1/4 tsp baking soda

1/2 tsp cream of tartar

(or you can go with 1 tsp baking powder)

directions:

1. beat your eggs

2. add the milk and seasonings and stir well

3. add the flax and almond flour

4. add in the buckwheat and quinoa flour and mix well

5. add in the baking soda and cream of tartar and combine well

6. allow to sit covered in the fridge for at least 1 hour, or all day

7. on a heated skillet, cook the pancakes a few at a time, depending on how big the pan is, and how big your pancakes are.

8. serve with your favourite pancake toppings.

I personally like my pancakes savoury, and have been known to top them with such things as pizza sauce, or eat them with sauteed veggies instead of syrup. Whatever suits your tongue works with pancakes.