Vegan bagels

Ingre­di­ents for 8 vegan bagels:

• 3 tbsp ground flax­seed + 125 ml water 
• 125ml Coco­nut oil (flu­id)
• 3 tbsp map­le syrup
• 240g Cas­sa­va flour
• 55g Arrow­root starch
• 85g rice flour or ground brown rice
• 85g coco­nut flour
• 2.5 tsp bak­ing powder
• 80 ml water + 1–2 tbsp water 

Spi­ces for sprinkling: 

• 2 tbsp Oni­on gra­nu­les or flakes
• 2 tbsp Gar­lic gra­nu­les or flakes
• 2 tbsp black sesa­me
• 2.5 tbsp white sesa­me
• 1 tbsp Pop­py
• 1 tsp fla­ke or regu­lar sea-salt (optio­nal)

Pre­pa­ra­ti­on:

Pre­heat the oven to 220°C and line a bak­ing tray with parch­ment paper. Bring water to a boil in a lar­ge pot. 

In a small bowl, whisk the ground flax­seeds with the water and let sit for 5 minutes. 

Mix the map­le syrup and coco­nut oil with the flax­seed water. 

Mix all dry ingre­di­ents. Then add the lin­seed mix­tu­re and knead into a soft dough, adding the water a spoon­ful at a time. Divi­de the finis­hed dough into 8 pie­ces. First shape each pie­ce of dough into a ball, flat­ten it slight­ly and make a hole in the middle. 

Place the vegan bagels in the boi­ling water for 30 seconds on each side. Then dip in the spi­ces. Bake in a pre­hea­ted oven at 220°C for 18–20 minu­tes until the vegan bagels are light­ly brow­ned. Let cool on a rack. They tas­te best when they are still slight­ly warm, but they dry out quick­ly when stored. 

Bon appe­tit!

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