The comfort of cooking at home! You know exactly what is in your food.
I recently read an article by the Environmental Working Group about what some unscrupulous food companies are doing to our bread. Companies and brands that you may once ate from or might have in your pantry like Bimbo, Bon Appetit, Pillsbury, and Sara Lee amongst others are adding a carcinogenic chemical to the breads and bake goods which is also found in Yoga mats and plastic. I can’t express enough the fact that we must not eat any processed foods. By cutting down on frozen dinners, and already prepared desserts, or even packaged bread we are positively contributing to our health. Your Dollar is your Vote and your Medical Insurance.
Support local farmers, local business that use only wholesome ingredients and whole grains. Buy stone grounded artisanal bread which you can find at Farmers Markets, or simply cook at home.
You have access to infinite number of blogs and recipes on the internet which are only a click away. That’s how you found me, right? Research a couple of recipes and compare ingredients and directions. See what suits you best or what resonates better with you. That’s how you will learn to cook and/or gain even more knowledge and practice in your kitchen.
Hoping that you are comfortable with my wholesome ingredients and easy directions to follow, let’s make some Cinnamon Bagels!
Vegan Cinnamon Bagels made with Almond Pulp
– 2 C of Grounded Flax See
– 1 C of Peeled and Shredded Squash or Zucchini
– 1 C of Almond Pulp
– 1/2 C of Raisins
– 3/4 C of Maple Syrup
– 2 Tsp of Cinnamon
– Preheat oven to 375′ F
– After shredding the zucchini, mix all ingredients in a bowl.
– Then, using a measuring or portion spoon scoop out the batter.
– Form 1″ thick snakes with it your hands or rolling over the cutting board.
– Form the “O” circle shapes by closing together the snake shaped dough.
– Place the bagels in an oven tray lined with parchment paper. Bake for 40 minutes.
Note: This recipe must be done immediately after making Almond Milk. The pulp must still be moist. If you dough appears to be dry, add Tsp by Tsp of Nut Milk. The consistency of the dough is sticky but still manageable.