I love bread!
However, l havent had any grains since the early 2000´s instead l make my own bread, crisp bread and now bagels with seeds and nuts.
The recipes differ a bit but the core ingredients are the same.
The Keto Bread Mix
First off l make a bread-mix with different seeds that are all keto.
I pick the different seeds in the amounts that l like the most, so you just do the same.
Fx in only 25g of sunflower seeds you get all the calcium you need and dont have to worry if you dont get any dairy, there.. one vegan step just taken!
I make sure my seeds are organic, because l always avoid pesticides, herbicides and fungicides but also because l think the taste is nicer of the organic ones.
The toxic ones tend to taste more bitter and l dont like that.
I mix them in a big container so l always have it and can easily make freshly baked bread whenever l want.
And as l said: l use the same bread mix as my core ingredient in breads, crisp breads and bagels.
What you need
3 spoonful of flax seeds
2 spoonful of nutritional yeast (makes it into a dinner bagel)
60g/4 spoonful of psyllum husk
60g/4 spoonful of the bread mix (you can use almond flour if you want a dessert bagel)
1 teaspoon of baking powder
1/2 teaspoon of Maldon salt
120g of organic Tahini (you can use almond butter and leave out the yeast if you want a dessert bagel)
Either poppy seeds or sesame seeds to sprinkle on top
This is the core recipe, you just do the math if you want more than 4 bagels in one go.
How you do
Blend flax seeds, yeast, psyllum, bread mix, baking powder and salt and pour into a stirring bowl
Blend tahini and water and stir into the dry mix
Stir because it will quickly go doughy.
Divide into 4 equally big sizes and shape into buns – make an hole in the middle to get the bagel look
Sprinkle poppy seeds or sesame seeds on top
Bake on 190*C for 45 min
They are perfect for sandwiches in a lunch box.
Without the hole in the middle you can use them for burger buns and obviously they are delicious freshly baked and warm with the Vegan Spreadable on!
(the only vegan spreadable btw that is without palm oil and where the oils has not been mauled! – your body recognises this fat and can use it right away)
The day after you can leave them shortly in the toaster to warm them up and make them crispy again.
Love P <3
I would like to give a shoutout to Liz McDowell from MeatFreeKeto.com whom l think the is a super inspiration, at least to me.
l got the idea for these bagels from one of her recipes.
I can recommend you to check her out.