Hello everyone, hope you have a joyful weekend so far! π€
I love pumpkin since a child from baking goods to food dishes and drinks. This morning, it crossed my mind that it is quite hard to find a place selling gluten-free, dairy-free bagels that tastes great. I decided to make pumpkin bagels instead of muffins. ππ
Recipe:
1. 200g pumpkin purΓ©e (fresh or canned pumpkin is fine) mixed with 150ml coconut milk and 1/2 cup of starch.
2. 1 cup of gluten-free all purpose flour (I am trying out this new flour made of brown rice, flaxseed, quinoa and it is wonderful), mix with 3g active dry yeast (mix with warm water and brown sugar till frothy) and 2 tbsp of avocado oil or EVO.
I used stand mix today for quick blend and let the dough rise for few hours. Final blend with cacao chips and pumpkin seeds. Bake at 350F for 30 mins, I got 6 small bagels out of this amount of flour. ππ
Iβm very happy with the result, so soft and chewy texture inside while crispy outside just how a nice bagel tastes like. I enjoy it so much over coconut cream and shredded coconut with sesame sprinkles today. I canβt wait to try this for breakfast with my cashew cheese tomorrow. ππ
As always, be inspired, be joyful, take a picture and Enjoy it! πβ€οΈ