I love baking with quinoa. it’s fun and healthy and I had great success making quinoa tortillas or quinoa pancakes. That’s why I got inspiration to create a recipe for quinoa bagels. To make the bagels bouncy, and chewy, I use psyllium hush ingredients I knew would work because I used it in my vegan keto bread. Then, I blended quinoa and water, like in my quinoa tortilla recipe and the result was amazing. Soft, bouncy chewy bagels packed with 4 grams of fiber and 4 grams of proteins.
Ingredients and Substitutions
Raw Quinoa – Any color, but keep in mind that red quinoa will turn the bread reddish. That’s why I prefer white quinoa for this recipe. Water – Cold water from the tap or lukewarm water, it doesn’t matter too much. Baking Powder to raise the bagels a little bit. Make sure you use gluten-free baking powder if needed. Psyllium Husk Powder – This is a crucial ingredient in this recipe. First, you can’t substitute these ingredients for anything else, like flaxmeal or chia seeds, or the bagels won’t be chewy and bouncy. Next, you must buy 100% husk powder, not a brand made of only 50% husk like Metamucil. Metamucil is a food supplement not made for baking. Finally, be aware that sometimes husk and baking powder turns food with a blue hue, and this just a natural reaction, the food is safe to eat.
How To Make Quinoa Bagels
Expert Tips
To make perfect quinoa bagels every time, follow these three easy tips.
Do not use Metamucil. It’s not for baking and is not 100% husk. Don’t swap the husk powder for whole husk or something else. Do not use a food processor. It’s not strong enough to blend the quinoa.
Serving
Serve the bagels with sweet or savory toppings like:
Raw vegetables, like cucumber, baby spinach leaves, shredded carrots, or avocado slices. Vegan cottage cheese Baby jam Date caramel Banana slices
Storage Instructions
You can store the bagels in an airtight container at room temperature for up to 3 days or freeze them in freezer bags for up to 1 month.
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