Today I made a batch of my grain free tahini bagels. Bagels not just smothered in tahini but MADE FROM tahini. Oh guys, these rock. I hope you enjoy them as much as I do. I almost fooled myself into thinking it was real bread. Tasted and has the texture of the real deal!
THE WEEK AHEAD… CELEBRATION OR SURVIVAL?
The key to seeing the week ahead as a time for celebration rather than survival is preparation. Just like a squirrel fills it’s cheeks with nuts for Winter, so should we stock our fridges and freezers for the week ahead. A good shop on the weekend and cookathon on a Sunday makes us feel settled. Right guys? Of course, we’ll still pop out to get fresh ingredients but that stocking up process is really therapeutic, giving us a sense of security that we have all we need when we’re busy bees!
So today it was grain free tahini bagels for me. Made up a batch and popped some in the freezer for the week ahead. I’d love to know what batch cooking you get up to on a Sunday. Let me know in the comments below. Love picking up new tips and tricks off you guys. Jo x
Makes 4 bagels (8 halves)
- 55g of flax seeds
- 55g of chia seeds
- 55g of sesame seeds
- 2 tablespoons of coconut flour
- 1.5 tablespoons of tahini
- 1 teaspoon of bicarbonate of soda
- 2 large eggs or 3 medium
- 2 tablespoons of water
- 90ml of extra virgin olive oil
- Good pinch of Pink Himalayan salt
- Good pinch of coarse black pepper
A drizzle of toasted sesame oil, tahini or extra virgin olive oil and balsamic vinegar
Preheat the oven to 190C (fan assisted.)
Place the flax, sesame and chia seeds in a Vitamix or blender equivalent and blitz to a flour/ fine consistency. Add the coconut flour and bicarbonate of soda.
Crack open the eggs into a bowl. Whisk and add the olive oil, tahini and water. Fold the dry ingredients into the wet. Add salt and pepper and mix well.
Line a bagel tin with olive oil. I used the open tins that make bagels in halves.
Spoon the mixture into the bagel tins
Bake the grain free tahini bagels in the oven for approximately 18 minutes until cooked through and golden.
Remove from the oven, allow to cool and gently lift out from the tin.
Brush with a drizzle of toasted sesame oil and a drizzle of tahini, serve with olive oil and balsamic vinegar or what ever fillings take your fancy today.