2 ingredient High Protein Vegan Bagels with Gluten Free recipe

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I know you are all going to ask for a recipe.  I don’t actually measure ingredients or follow recipes but I will try to give you a recipe at the end of the post.  I started by making a 2 ingredient bagel. This is usually made with self rising flour and yogurt. I don’t have self rising flour so I added a 1/2 each teaspoon of baking powder and baking soda. I also added 2 tbsp of nutritional yeast and a pinch of salt for flavour.  The only vegan yogurt I have tried that I like is the lime flavour high protein silk. I like the texture and the taste of this one. I was a bit worried that the lime flavour wouldn’t taste good in this bagel but I like the way it turned out. You can use any yogurt you want but try and use a thicker one. I used a third of a cup just add some and mix with a spoon until all the flour is incorporated.  I shaped it by hand let it rest for 5 minutes. I preheated the airfryer oven and air fried for 20 minutes.  This was perfect: chewy on the out...
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October 30, 2017 Healthy Flourless Vegan Fudge Brownies, Facebook recipe #3

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The link to the original recipe no longer works; however it is from Big Man's World healthy flourless Fudge Brownies. The link for the original video is on livingvancouverloca's facebook page which can be found here https://www.facebook.com/livingvancouverloca/.

I could only watch the video and not find the original recipe so this is not an exact recipe; however it turned out okay.


There are only 5 ingredients and my version is vegan since I used vegan chocolate chips

 sweet potato, cocoa powder, almond butter for the brownies. My friend gave me the giant potato and I steamed it but not long enough.
 The original recipe says to heat the nut butter but I don't have a microwave so I decided that I could mash the potato and mix the butter in the blender of my magic bullet. It didn't work very well and I had to add water to mix it a little.
 In the end I came out with a decent looking batter. The original recipe calls for cooking at 350 for 25 minutes. I cooked in the toaster oven with a bigger sweet potato so I cooked for 40 minutes at 350.
 Then for the icing melt chocolate chips and coconut milk. I used my steamer pot to melt it but I originally put too much milk in.
 Too much milk means more chocolate
 now they are frosted
 I have this left over chocolate if I freeze it will turn to ice cream?
Final result I am not a fan. They are not sweet enough and have a bit of a dry texture. I may try this again using pumpkin or banana instead of sweet potato.

What I am a fan of is the frozen chocolate it tastes great and the texture is like that of a cheaper vegan ice cream. I think if I mix a frozen banana in it next time I will get a really great chocolate soft serve. 

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