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 outside fluffy on the inside. The taste was good I tried adding some vegan butter but I liked it on own better. You can also use the same recipe for donut holes by adding some sweetener or rolling in some toppings after cooking.
Lately I have been trying to prioritize protein in whatever I eat. I will still eat a cookie but I will decide which one by how much protein. This bagel is already using high protein yogurt and nutritional yeast has protein but I thought why not make it even better and gluten free. I grew up eating flat breads that were made of chickpea flour and yogurt. I had chickpea flour and thought I would try this recipe replacing the all purpose flour with chickpea. I didn’t think it would work but it turned out great.
I would normally pretreat my chickpea flour. Just cook it in a pan slowly until the colour almost changes this gets rid of the raw chickpea flavour and helps things cook quicker. @pinkchai had a tutorial on how to do this here How to pretreat chickpea flour . I just omit the spices so I can adjust depending on what I’m making. The pretreated flour will last for a few weeks. I didn’t have pretreated flour so I changed the cooking to bake at 325. I want the chickpea flour to cook slowly. The other difference in this recipe is I needed to add more flour after I added the yogurt to incorporate it.
This dough was harder to shape especially after five minutes of rest. I had some dough left and made it into a ball. The chickpea bread was done in fifteen minutes. The texture is perfect but the flavour is really bland. I think this method would be really great for a burger bun or other savoury food where you want other flavours to shine. Pretreated flour will also give more of nutty flavour. My attempt at a chickpea flour recipe is below. If you want the all purpose flour recipe there are lots online look for 2 ingredient bagel recipes.
High Protein Vegan Chickpea Flour Bread Recipe
1 cup chickpea flour
1/2 a tsp of baking powder
1/2 a tsp of baking soda
Pinch of salt
Optional 2 TBSP nutritional yeast
3/4 cup thick vegan yogurt (I prefer silk high protein lime)
Optional - I greased the pan with olive oil
In a bowl mix all ingredients except the yogurt with a fork. Incorporate the yogurt a couple spoons at a time until a dough forms. If it is too wet add a spoon of chickpea flour. You want a soft dough that you can shape with your hands. Shape into whatever shape you want. Do this directly in your prepared pan. Let rest for five minutes. Preheat your oven. After 5 minutes bake at 325 if you are using an airfryer oven for fifteen minutes. If you are using a regular oven you may need higher temperature I would recommend 350.
Note - This is without pretreating the chickpea flour but recommend pretreating flour @pinkchai has a tutorial on how to do this here How to pretreat chickpea flour. If you pretreat the chickpea flour you will need less cooking time I will update once I have made it this way. I expect it will be 7-10 minutes.
Thank you for reading I am grateful for those of you that read my posts. For more vegan food follow me on Instagram @LivingOttawaLocal and @VeganCanadianfinds
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