芝麻贝果（无麸质配方）Sesame Bagels (Gluten-Free)

原创 Anjani 蜂鸟健康TheHummingBird 2022-09-06 原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.wang/15594.html

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.wang/15594.html

芝麻贝果

这些美味的贝果因为上面的烤芝麻而进一步提升了口味，可以原味享用，也可以搭配甜咸味的涂抹酱或加入馅料享用。同时这款贝果不含麸质、酵母、有害油脂或不健康糖分。

芝麻可以增强中枢神经系统，同时给身体提供高生物利用度微量形式的酪氨酸和赖氨酸等氨基酸，这些氨基酸很容易进入并吸收到甲状腺中，以改善腺体功能并抑制 EB病毒，EB病毒是绝大多数甲状腺问题背后的原因（更多信息，请发送关键字“甲状腺”到公众号获取。

芝麻贝果

原料（以下1杯为250毫升）：

3汤匙亚麻粉+半杯水

半杯融化的椰子油

3汤匙枫糖浆

2杯木薯粉(cassave flour)

半杯葛根粉

1杯椰子粉

半杯糙米粉

2.5茶匙发酵粉

1/3 杯 + 1-2 汤匙水

半杯芝麻

制作：

一大锅水烧开。将烤箱预热至 220度，并在烤盘上铺上烘焙纸。

在一个小碗里，将磨碎的亚麻籽和水搅拌在一起，静置 5 分钟。倒入椰子油和枫糖浆，搅拌均匀，搁置一边。

在一个大碗里，加入木薯粉、葛根粉、椰子粉、糙米粉和发酵粉。搅拌至均匀无颗粒。

倒入湿原料并搅拌，一次加一汤匙水，直到面团开始混合。用手揉成均匀柔软的面团。

将面团揉成球状，稍微压扁，用手指上筷子在中间挖一个洞。面团很脆，所以更小的贝果会更容易成型。

将百吉饼轻轻浸入沸水中，两面煮 30 秒。

将其放到烤盘上，在上面撒上芝麻。剩下的面团重复以上操作。

烘烤 18-20 分钟，直到表面呈浅棕色。冷却。

这道贝果在依然略带温度的时候味道最好。建议在室温下储存在密闭容器中。

5-6个贝果

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Sesame Bagels

These delicious bagels are elevated by the pop of toasted sesame seeds on top. They can be enjoyed plain, or served with sweet or savory spreads or fillings. However you enjoy them, you can feel good knowing they are made without gluten, yeast, harmful oils, or unhealthy sugars.

Sesame seeds strengthen the central nervous system while providing amino acids such as tyrosine and lysine in highly bioavailable trace forms that easily enter and uptake into the thyroid to improve the gland’s function and suppress EBV, which is behind most thyroid problems.

Sesame Bagels

Ingredients:

• 3 tbsp ground flax + 1/2 cup water
• 1/2 cup melted coconut oil
• 3 tbsp maple syrup
• 2 cups cassava flour
• 1/2 cup arrowroot starch
• 1 cup coconut flour
• 1/2 cup brown rice flour
• 2 1/2tsp baking powder
• 1/3 cup + 1-2 tbsp water
• 1/2 cup sesame seeds

Directions:

Bring a large pot of water to boil. Preheat oven to 430F/220C and line a baking sheet with parchment paper.

In a small bowl, whisk together the ground flaxseeds and water. Let stand for 5 minutes. Pour in the coconut oil and maple syrup and whisk until uniform. Set aside.

In a large bowl, add the cassava flour, arrowroot, coconut flour, brown rice flour and baking powder. Whisk until uniform and lump-free.

Pour in the wet ingredients and stir, adding water one tablespoon at a time, until the dough starts coming together. Knead with your hands until you get a uniform, soft dough.

Shape the dough into balls, flatten slightly and make a hole in the middle using a chopstick on your finger. The dough is quite crumbly, so smaller bagels will be easier to shape.

Gently submerge a bagel in boiling water and cook for 30 seconds on both sides.

Transfer to baking sheet and sprinkle sesame seeds on top. Repeat with rest of dough.

Bake for 18-20 minutes, until lightly browned on top. Transfer to wire rack and cool.

These bagels taste best when still slightly warm. Best stored in an airtight container at room temperature.

Makes 5-6 bagels

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