Freshly baked bagels still warm and ready for a lump of melt-y butter and maybe something sweet or savoury… sound tempting? They do to me.
Don’t get me wrong, I believe the best thing we can do for our bodies is give it lots of colour, good fats and proteins, but an occassional beige food indulgence is sometimes required, and it’s even better if you can substitute your craving with a healthier alternative that will not bloat, irritate or simply fill you with empty calories. So how pleased I was when I discovered this recipe on the Spunky Coconut blog?
For those of you who are gluten-free, you might already have discovered The Spunky Coconut blog, written by another clever Kelly (although not the same ‘Kel’ who does guest posts on this blog). Kelly from the Spunky Coconut comes up with fantastic gluten-free, dairy-free and even better refined sugar-free recipes that she shares on her blog, and has published two recipe books. What I personally love about Kelly’s blog are the comfort foods that she has cleverly turned into gluten-free healthier versions.
I was keen to try the bagel recipe from Kelly’s blog, but to be honest I anticipated that they might be a bit dry and tough like most store-bought gluten-free breads. Bot oh no and oh my, these were some of the best bread-like goods I have had since going gluten-free, and my husband gave it the thumbs up too. I had made the cinnamon and raisin version and had it with some Ghee and Sweet Freedom (a great honey substitute that’s low GI). I’ll be making these again very soon.
Follow the link to the Spunky Coconut blog HERE to see the recipe.
I used Hemp milk in place of cashew milk, and for those of you unfamiliar with wheat free flours, coconut flour, tapioca flour and Xantham gum are available at most health food shops.
Love Hanri & Banjo