High fibre bagel recipe!

Bonus: it’s gluten free!!

Macros: 163 calories, 8.9g protein, 18g net carbs, 5.5g fat, 12g fibre.

This recipe was inspired by Dominique Ludwig on Instagram – the original recipe doesn’t contain any oats which means you have to play around with the water to lentil ratio everytime you make a batch.

I’m too lazy for all of that, so I added oats on a whim. It improves the texture and flavour when it’s toasted.

Ingredients:

225g soaked red lentils

30g psyllium husk

23g olive oil

23g lemon juice/apple cider vinegar

1 tbsp baking powder

1 tbsp salt

55-110ml of water

100g rolled oats

1.5 tbsp mixed seeds/sesame seeds

Egg whites/one egg for egg wash

12g of honey – this is essential. It will taste too much like lentils if you skip it.

Vanilla extract

Directions:

Soak your lentils for 8 hours or overnight.

1. Blitz the oats in a blender to make a flour.

2. Add to a bowl along with the psyllium husk.

3. Drain and blend the lentils.

4. Make a well in the bowl and add the lentils, lemon juice, olive oil, honey, baking powder and half of the water to start.

5. Mix until it forms a dough. If it’s too dry, then add the rest of the water.

6. Separate into 8 balls, flatten and shape them how you like. I did star shapes because I was feeling whimsical that day. Make the hole bigger than you think you need.

7. Wet the top of the dough and add mixed seeds or bagel seasoning for decoration and flavour.

8. Bake at 180°c for 30-45 minutes or until it’s golden brown and bouncy when touched.

These are better toasted. They have a slight lentil flavour and a bit sweet because of the oats.