Bagels met kaneel en rozijnen (12 g eiwit, 4 ingrediënten)

Deze Kaneel Rozijn Bagels are 4-ingredient bagels loaded with 12 grams of plant-based protein and made with no eggs, no dairy, and no added sugar, and ready in less than 10 minutes of prep.

Inhoudsopgave

+ Bekijk meer- Minder weergeven

Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!

Kaneel Rozijn Bagels

Deze Kaneel Rozijn Bagels are 4-ingredient bagels loaded with 12 grams of plant-based protein and made with no eggs, no dairy, and no added sugar, and ready in less than 10 minutes of prep.

5 vanaf 5 stemmen

Print Beoordeling Opslaan Gered!

Delen op Facebook pin Opslaan in e-mail

Prep Tijd: 10 minuten mins

Cook Tijd: 18 minuten mins

Totale tijd: 28 minuten mins

Gerecht: Ontbijt, dessert

Keuken: Amerikaans

porties: 4 bagels

Calorieën: 296.5 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

1x2x3x

Ingrediënten

US Gebruikelijk - metrisch

• ▢ 1 ¾ cups Zelfrijzend bakmeel - (note 1) + a little more to work the dough
• ▢ 1 cup Zuivelvrije Griekse yoghurt - (notitie 2)
• ▢ 1 ½ theelepels Kaneel - (notitie 3)
• ▢ ½ cup Gedroogde rozijnen - soaked in lukewarm water, drained

Optioneel voor extra smaken

• ▢ 1 eetlepel Kokos suiker - (notitie 4)
• ▢ 1 theelepel Vanille-extract
• ▢ 1-2 theelepels Grated Orange Zest

Instructies

• Place the dried raisins in a glass bowl, cover with boiled water to rehydrate them. Now, if you like grate 1 teaspoon of orange zest in the bowl to flavor the raisins. Totally optional, but great taste guarantee! Set aside 10 minutes.
• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and slightly oil the paper with cooking oil spray. Set aside.
• Drain the raisin, trying to keep some of the grated zest if you can.
• In a large mixing bowl, add self-rising flour, yogurt, drained raisins, and any of the optional ingredients. To add more orange flavor, grate an extra 1/2 teaspoon of grated zest now.
• Stir with a silicone spatula at first, then oil your hands generously with light olive oil and squeeze and knead the batter until it forms a soft and elastic dough. If too sticky, add more flour to bring the dough together.
• Divide the dough into 4 even portions and push your thumb in the center of each dough ball to form the bagel hole.
• Place the bagels on the prepared baking sheet, leaving two inches of space between them as they expand in the oven. The bagel hole shrinks back a lot in the oven. If you want to avoid that, place a large ball of foil or a metallic piping bag nozzle in the center of each bagel before baking.
• Brush the top of the bagels with extra yogurt, or almond milk or any milk you have on hand.
• Bake the bagels on the center rack of the oven at 400°F (200°C) for 18-20 minutes until they puff and have a lovely golden brown color.
• Let the bagels cool down at room temperature on the baking sheet for 15 minutes, then on a cooling rack.

Notes

Notes 1: You can use 1 3/4 cups of all-purpose flour and stir in 4 teaspoons of baking powder. For a gluten-free option, use my glutenvrije converter, Maar vergeet het bakpoeder niet.

Notes 2: You can use any Greek-style dairy-free yogurt.

Notes 3: You can reduce cinnamon to 1 teaspoon for a lighter flavor. I just love cinnamon!

Opmerking 4: Or any crystal sweetener you love, like sugar or brown sugar.

Opslag: You can store the bagels in a sealed box in the fridge for up to 3 days.

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

Delen op Facebook Pin Recept

Voedingsbegeleiding

Portie: 1bagel | Calorieën: 296.5kcal | Koolhydraten: 59.2g | Eiwit: 12.2g | Vet: 1.2g | Verzadigd vet: 0.2g | Meervoudig onverzadigd vet: 0.4g | Enkelvoudig onverzadigd vet: 0.1g | Trans vet: 0.003g | Natrium: 30.5mg | Kalium: 279.4mg | Vezels: 2.9g | Suiker: 4g | Vitamine A: 5.3IU | Vitamine B12: 0.3pg | Vitamine C: 1mg | Calcium: 76.4mg | Ijzer: 1.1mg | Magnesium: 25.2mg | Fosfor: 135.2mg | zink: 0.8mg

Ingrediënten en vervangingen

Voor dit recept heb je maar 4 simpele ingrediënten nodig. Hier lees je hoe je ze kunt kiezen en vervangen.

• Zelfrijzend bakmeel – This is the base of the dough and contains the leavening agent needed for the bagels to rise without yeast. You can easily make your own by mixing all-purpose flour with baking powder.
• Zuivelvrije Griekse yoghurt – This serves as the liquid and fat source, reacting with the flour to create a high-protein, soft dough. Any thick plant-based yogurt, like soy or coconut Greek-style yogurt, works well.
• Kaneel – This adds the signature warm spice flavor to the bagels.
• Gedroogde rozijnen – These provide natural sweetness and a chewy texture. You can also use sultanas or dried cranberries.

How to Make Cinnamon Raisin Bagels (in Pictures)

Carine's baktips

Let me share a few more tips for a perfect blueberry bagel.

• Infuse the Raisins – I love soaking the raisins in boiled water mixed with grated orange zest. It adds a subtle citrus flavor to the fruit and the bagels. You can absolutely skip the zest if you prefer a classic flavor.
• Smaak Boost – To add more depth to the bagel dough itself, feel free to stir in 1/2 to 1 teaspoon of grated orange zest or a teaspoon of vanilla extract along with the wet ingredients.
• Fruitruil – If you aren’t a fan of raisins, you can easily swap them for other dried fruits like sultanas or dried cranberries.
• Crunch toevoegen – For a crunchy texture, try stirring in up to 1/2 cup of chopped walnuts or pecans into the dough before kneading.

Meer bagelrecepten

Bosbessen Bagels

Avocado Bagels

Bananenbagels

Bagels met 2 ingrediënten