Ingredients
Bagels
- 200 grams gluten free oats
- 200 grams sunflower seeds
- 100 grams crushed roasted almonds (or other nuts your choice)
- 80 grams flax meal
- 60 grams pumpkin seeds
- 40 grams chia seeds
- 30 grams psyllium husk
- 2 tbsp fresh thyme
- 2 tsp sea salt
- 45 grams coconut oil (melted)
- 2 ¾ cups almond milk (or water)
- 1 can of chickpeas (drained)
- 1 beet (medium sized)
- 3 garlic cloves (diced)
- 1 onion (medium sized, diced)
- 1 tbsp cumin powder
- ¼ tsp cayenne powder
- 1 bunch parsley
- ¼ cup almond pulp (from almond milk)
- ¼ cup water
- 1⁄3 cup oat flour
- salt and pepper to taste
DIRECTIONS
Bagels- Preheat oven to 400F.
- In a large bowl combine pumpkin seeds, sunflower seeds, chia seeds, flax meal, oats, psyllium husk, fresh thyme and salt and mix well.
- Add the wet ingredients and stir until fully combined.
- Grease a donut pan with coconut oil and scrape the seed mixture into the pan and smooth each top with your fingers.
- Bake bagels on the middle rack for about 45-50 minutes until golden brown.
- Let cool in the pan before serving.
- Store bagels in the freezer for up to three months. Heat and crisp up in a toaster oven/toaster before serving.
- Preheat oven to 360F.
- Wash, peel, dice the beet and cook in a small pot of boiling water for about 30 minutes until soft.
- Once the beet is done, add in a food processor with all the other ingredients except for the oat flour. Process until just combined to a chunky consistency. Transfer to a bowl, stir in the oat flour and add salt and pepper to taste.
- Form into falafel patties and sear in a little bit of oil in a medium sized pan over medium heat until crispy and golden brown on each side.
- Transfer falafels onto a baking sheet and bake in oven for about 30 minutes.
- Flip falafels after the first 15 minutes to achieve even baking.
