Last week I had been walking home from my normal morning hours workout and suddenly smelled an mind-boggling bagel aroma in the air flow.
My goodness, have you ever had that happen to you? It’s truly a breakfast calling like no other and therefore made my abdomen rumble for another 20 minutes. Through the entire remaining day, I held thinking about bagels and couldn’t stop. Actually, I couldn’t also recall the final time I put a bagel. Claim WHAT?!
Honestly, we often had bagels inside our pantry growing up. My mother was obsessed with them rather than failed to stock up the pantry with different tastes – egg or onion on her behalf, and cinnamon or blueberry for me personally. Bagels were consumed any time of day inside our home and I never minded. We often toasted them until these were wonderful and golden brownish with crispy sides, then spread just a little pat of creamy butter on top along with a sprinkle of salt (Mother was often the salt lover in the family members). The butter sunk in to the top of every warm, golden bagel half and each salty small bite was even more perfect then your one before.
I guess you can say I’ve an emotional link with bagels; they remind me of my wonderful Mom and all of the laughter we had scarfing down our bagels.
Well certainly after considering all of this and smelling the bagel aroma, I knew what had to be done. Bagel makin’ time! This time around, I thought it would be fun to create a gluten free bagel using Pamela’s Loaf of bread Mix ; I know that if I were gluten free I’d still want to have the ability to enjoy a delicious bagel every once in a while. Another great perk is that the fungus packet has already been contained in the bread mix!
I chose to develop a cinnamon blueberry bagel edition because it’s what I enjoyed most as a youngster. Although these might not be the prettiest bagels, trust me when I say that they are delicious and flavor like the real deal. I used clean blueberries, which turned out to be a little more difficult to work with then the dried out – but occasionally dried blueberries could be difficult to acquire.
Given that I’m a bit older, I usually toast my bagels after that top them with peanut butter and strawberries or blueberries. Let’s not really joke, it’s really 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 NOW.
Query: What’s your favorite bagel taste and what would you top it all with?
If you help to make anything from AK, make sure to label #ambitiouskitchen on Instagram – I love seeing your creations and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Gluten Free of charge Cinnamon Blueberry Bagels
Calorie consumption: 288
2 teaspoons floor cinnamon
2 tablespoons coconut sugar
2 1/4 teaspoon yeast
2 1/2 tablespoons melted coconut or olive oil
1/2 heaping glass fresh blueberries
1 egg white
2 teaspoons water
Use a durable stand mixing machine, combine dry blend, cinnamon, coconut sugar, yeast, oil and water. Blend on medium speed for 2-3 a few minutes. Gently flip in blueberries. For ease, I really do recommend using dried blueberries, but if you’re up for this fresh work well too. Do not use frozen.
Make use of about 1/2 cup dough for every bagel and put on greased cooking sheet. Coating hands with just a little coconut oil and type a bagel form. (I usually form a round ball, then poke my thumb in the centre and loosen up the dough.) Cover the bagels and let the dough rise for one hour.
After growing for an hour, reshape bagels as necessary. Preheat oven to 400 levels F.
While oven is preheating, bring a large pot of water to some boil. Once drinking water is usually boiling, boil each bagel for 30 secs, then remove using a slotted spoon and transfer back to a greased cooking sheet.
To ensure the bagels have a nice golden topping, inside a medium bowl whisk collectively egg white and water. Clean each bagel with the egg white-water mixture. In a small bowl, mix together coconut glucose and cinnamon using a fork. Sprinkle a little amount together with each bagel.
Bake bagels for 25 mins or until golden dark brown at the top. Makes 8 moderate bagels. Bagels are greatest when toasted.
You can shop online Pamela’s Products here or search their store locator to get their products near you.
If you loved this write-up and you would like to obtain a lot more facts regarding Stuffed Pork Tenderloin kindly go to the web site.