Gluten Free Bagels made with Hearthy Kabocha Flour

Bagels made with Kabocha Flour

THIS GLUTEN-FREE BAGEL IS ONLY 160 CALORIES AND EASY TO MAKE!

I LOVE MAKING THESE FOR AN AFTERNOON BRUNCH OR POST WORKOUT SNACK.

INGREDIENTS:
1 Sweet Potato

1 cup of Hearthy Foods Kabocha Flour

I love using this gluten-free flour and it’s only 40 calories per cup! You can substitute any other flour for this recipe, but the calorie count will be different.

2 tsp of Baking Powder

Spices of your choice

I added: oregano, onion powder, garlic powder, pepper and salt.

DIRECTIONS:

First, set your oven to 425° and wrap your Sweet Potato in aluminum foil. Let the Sweet Potato bake for about 45 minutes are until it is very soft.

I like doing the butter knife test to check if its soft enough; if you can cut a hole into your Sweet Potato using a butter knife, without any force, then it should be soft enough.

After your Sweet Potato is ready, take it out to cool and lower your oven heat to 350°. Then, using a mixing bowl, add all the dry ingredients first.

Next, using a separate bowl, mash the Sweet Potato until there are no chunks and it becomes smooth.

Then, add the mashed Sweet Potato to the mixing bowl with the dry ingredients and mash everything together to form a dough.

Next, line a baking sheet with parchment paper.

Then when you form the dough, roll it into a ball and gently flatten it into a bagel shape.

Place it onto the lined baking sheet and poke a whole, about the size of a quarter, through the center of the dough to get the bagel shape.
Place your baking sheet in the oven and let it bake for about 25 minutes.
After, take your bagel out and let it cool for 5 minutes.
Then, slice the bagel in half so that you have two-round bagel halves, and place them back onto the baking sheet with the insides of the halves faced up.
Set your oven onto broil, and place the baking sheet back in the oven for about 7-10 minutes.

Finally, take your bagel out of the oven and let it cool before serving!

I SERVED MINE WITH GUACAMOLE, BUT HONESTLY THIS BAGEL GOES GREAT WITH ANY SPREAD!

DID YOU MAKE THIS RECIPE?

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