Whole Wheat Pizza Fingers

Baked Goodies | Home Made Cooking

I’ve never been a fan of game days. I mean those days when a tournament starts or even the Olympics. Don’t get me wrong, I like sports. I used to play Tennis, watch Basketball and even F1 races. But I just don’t find it too interesting any more. I guess people mostly get excited about it all because it’s one more reason to spend time with a bunch of friends or family, munching on “game-day” food and drinks, discussing game strategies, players and just life in between.

So it’s a social thing, I get it, and I’m the last person to oppose it. In fact, when it involves drinks, friends and munchies, I’ll be the first one in.

Game day or not, my morning started with 3 words: “mommy I’m hungry” and even though I tried Ignoring the high pitch voices, it was impossible and I finally had to get up and do something about it.

Trying to ignore or procrastinate usually results in kids eating the wrong things, so I had to do something.

Given the fact that it was almost 11am I figured we might as well call it brunch, and prepared the food accordingly.

I ended up making Pizza Fingers (or Pizza Sticks) and boy oh boy were they a success! served with some side Tabbouleh Salad and fresh Avocado, my work here was done, but then it hit me – Game day food! these Pizza Fingers would be perfect!

So I ran to the keyboard, typed a few lines, copied the recipe, uploaded some photos and here I am, sharing these goodies with you all.

An added healthy twist in the form of Whole Wheat Flour helped in reducing feelings of guilt while we munch on Pizza Fingers for brunch – What can I tell ya? it worked.

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers
Author: 
Recipe type: Pizza, Game Day Food
Cuisine: Finger Food, Wholesome
Cook time: 
Total time: 
Serves: 24-26 Fingers
 
Pizza fingers are a treat, but when made with whole wheat flour they even have a healthier kick to them. These are awesome, soft and full of flavor!
Ingredients
For the Dough:
  • Whole Wheat Flour (500gr)
  • 1 Tbsp Dry Active Yeast
  • 2 Tbsp Granulated White Sugar
  • 2 tsp Salt
  • 1 Egg
  • ¼ Cup Vegetable Oil
  • ¾ - 1 Cup Water (depending on your flour)
For the Pizza Filling:
  • 5 Tbsp Tomato Paste
  • 2 tsp Olive Oil
  • 2 Garlic Cloves - Minced
  • ⅛ - ¼ tsp Salt (depending on your taste)
  • 1 ¾ Cups Shredded Cheese (Mozzarella, Cheddar or your favorite)
For the Brushing on top:
  • 3 Tbsp Butter -Melted
  • ½ Tbsp Kosher (Coarse) Salt
  • 1 Tbsp Dry Oregano
Instructions
  1. In a stand mixer bowl combine the flour, yeast, sugar, salt, egg and vegetable oil and ¾ cup lukewarm water and mix all together on low-medium speed. If the dough is still crumbly and dry, add in the extra ¼ cup water by drizzling it in until you get a soft and a little tacky dough.
  2. Cover the bowl with plastic wrap and place in a warm spot until the dough rises and doubles its size. This may take 35-60 minutes.
  3. In the meantime prepare the filling by mixing the tomato paste, olive oil, garlic and salt together in a small mixing bowl and set it aside.
  4. After the dough has risen, dump it onto a floured surface and roll it a bit in the flour. Divide it into 4 equal pieces and set 2 of them aside.
  5. Preheat oven to 375F (190C) and cover 2 large baking sheets with parchment paper.
  6. Roll the first 2 pieces into long rectangles (about 20cm/ 8 inch wide and 40cm/ 16 inch long when the dough is about ¼ cm thick).
  7. Spread ½ of the filling mix on one of the rectangles and sprinkle with ½ of the shredded cheese.
  8. Place the other rectangle on top of the one with sauce and cheese and gently roll the rolling pin on top of the two (this will make sure the cheese stays inside while baking).
  9. Using a sharp knife or pizza roller, cut the rectangle (now with filling in it) into 12-14 fingers (depends on how wide you cut them - mine were 3 cm wide).
  10. Place the Pizza Fingers on a parchment paper layered baking sheet, making sure they are not touching each other.
  11. Repeat steps 6-10 with the other 2 pieces of dough left.
  12. Melt the butter for brushing and add in the kosher salt and oregano.
  13. Brush each Pizza Finger with the butter mix and bake in the preheated oven for 12-14 minutes.
  14. Eat while still fresh or cool and freeze in a container for later serving (to prepare from frozen just heat it up in the oven on 275F)

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers

I’ve never been a fan of game days. I mean those days when a tournament starts or even the Olympics. Don’t get me wrong, I like sports. I used to play Tennis, watch Basketball and even F1 races. But I just don’t find it too interesting any more. I guess people mostly get excited about […]

Read More

Whole Wheat Flax Bread

Baked Goodies

Ever since I found out I can bake my own bread I just can;t making my own bread. I can’t remember when was the last time we bought bread. I just made this whole bread making thing my playground.

I play around with the ingredients, with the extras, with the combinations, the different flours, it’s just amazing.

In addition to making my own bread I recently discovered that flax seeds are not only good for you they also taste good. How wonderful is that? I don’t need to actually force myself into eating something healthy, that’s a win-win as far as I’m concerned.

So yesterday I decided to combine the two – breads and flax seeds that is, and so I did.

The flax seeds I had are roasted garlic flavored (thanks, “Omega Crunch“) but really, you can use the plain shelled seeds, they will work just as well, and believe me your bread will be legendary 🙂

The recipe below is actually for a small loaf because usually I’ll use 500gr flour to yield a large loaf of bread, but in this instance the smaller loaf worked just fine and was gone just as fast (well…faster).

You can play around with the shape too. Make it round, elliptical or bake it in a loaf pan, I’m telling you – this bread is a hit.

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Whole Wheat Flax Bread
Author: 
Recipe type: Bread
Cuisine: Pastry, Bread, Healthy
 
A wholesome fresh, homemade loaf of bread. Combining flax seeds and whole wheat was never this tasty before.
Ingredients
  • 250gr whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 2 Tbsp White Sugar
  • 4 Tbsp Vegetable Oil
  • ½ tsp Salt
  • ½ Cup Lukewarm Water + 3-4 Tbsp Extra Water (if needed)
  • 3 Tbsp Shelled Flax Seeds
Instructions
  1. Place the flour, yeast and sugar in a stand mixer bowl and mix them together until well blended
  2. Add in the oil and salt and ½ cup water and turn the stand mixer on low speed using the kneading attachment. Mix on low speed for 2-3 minutes. If you get a dough ball (all the ingredients stick together to form a dough ball) that is soft and non sticky then you’re done. If the dough is still crumbly and needs more fluids to stick, gradually add the extra tablespoons of water one tablespoon at a time.
  3. Once the dough is formed and is non sticky, add in the flax seeds and keep mixing until all seeds are in the dough.
  4. Remove from mixing bowl and knead by hand a few times to fully fold the flax seeds into the bread dough (use floured surface if needed - if the dough is just a bit sticky).
  5. Form a ball and place back into the bowl.
  6. Brush the dough with a bit of oil all around and cover the bowl with plastic wrap.
  7. Let the dough rest until it is double in size (this is weather and room temperature dependant but usually takes 1-2 hours)
  8. Remove from bowl and form your bread. You can use a loaf pan but I just shape an elliptical or round (country style) bread.
  9. For country look, sprinkle some extra flour on top and spread a bit using your hand; Make small incisions along the bread using a sharp knife.
  10. Place your bread on a parchment paper covered baking pan and cover with a clean kitchen towel and let rest for additional 45-60 minutes.
  11. Preheat oven to 350F (180C)
  12. Bake for 30-35 minutes or until the bread is lightly browned and when you gently tap on it you hear a hollow sound. I also always check to see that the bottom is browned.

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Ever since I found out I can bake my own bread I just can;t making my own bread. I can’t remember when was the last time we bought bread. I just made this whole bread making thing my playground. I play around with the ingredients, with the extras, with the combinations, the different flours, it’s […]

Read More

Soft Whole Wheat Spelt Dinner Rolls

Baked Goodies

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky.

I was browsing online, trying to figure out how to make dinner rolls, and I’m not sure why but I decided to stop looking when I found the recipe on TheKitchn.com.

The rolls looked so good, so soft and the crust looked just perfect. But looking at the ingredients I figured I’d have to play around and find some alternatives to the all purpose flour and the sugar. You must know me good enough by now to know that if I can switch the ingredients to more nutritious ones, I will. So I did.

These dinner rolls ended up being whole wheat spelt dinner rolls and they came out soft and perfect. I liked the fact that they came out looking super professional too. My husband couldn’t believe these were homemade at first.

Anyhow, these go amazing paired with some butter – obviously 🙂

They are also wonderful as sandwich rolls and you can freeze them and thaw whenever you need them. This recipe is a keeper.

Soft Whole Wheat Spelt Dinner Rolls

Soft Whole Wheat Spelt Dinner Rolls
Author: 
Recipe type: Bread
Cuisine: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
Soft dinner rolls are not an obvious thing when it comes to spelt and whole wheat, but these are just perfect.
Ingredients
  • 1 ½ Cup Whole Wheat Flour
  • 1 ½ Cup Spelt Flour
  • 1 Tbsp Dry Yeast
  • 1 tsp Salt
  • 2 tbsp Honey
  • 2 Tbsp Vegetable Oil
  • ¼ Cup Milk (whole or skim)
  • ¾ Cup Warm Water
  • 2 Tbsp Butter - Melted
Instructions
  1. In a stand mixer bowl, combine the flours and yeast and mix together.
  2. Add in the salt, honey, oil, milk and ½ cup warm water and start mixing on low speed using the kneading attachment.
  3. Gradually add the ¼ cup left of warm water (drizzle in while stand mixer is mixing).
  4. Keep the mixer kneading for about 3-4 minutes until the dough is all combined into 1 dough ball.
  5. Remove the dough from the bowl and place on a lightly floured surface. Knead the dough a bit until it’s soft, non-sticky. It should spring back when you poke it.
  6. Place the dough ball back in the bowl, cover it with kitchen towel or plastic wrap and let the dough rise in a warm spot until it is double in size (about 1 hour).
  7. Once the dough has risen, remove it from the bowl and once again place it on a floured surface.
  8. Divide the dough into 12 equal pieces and roll each piece into a ball.
  9. Prepare a 9X13 inch baking dish layered with parchment paper and arrange the rolls in the baking dish. Make sure the rolls are apart from each other (about 1-2 inches apart).
  10. Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm spot.
  11. Preheat the oven to 375F (180C) and melt the 2 Tbsp butter.
  12. Once the rolls look pillowy and risen (after 30-40 minutes), gently brush them with the melted butter.
  13. Bake the rolls in the preheated oven for 15-18 minutes (it took me 17 minutes).
Notes
Inspired by and adapted from www.thekitchn.com

Soft Whole Wheat Spelt Dinner Rolls

Link to the original recipe that inspired me: HERE

Soft Whole Wheat Spelt Dinner Rolls

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky. I was browsing online, trying to figure out how to make dinner rolls, and I’m not […]

Read More

Maple Cornbread Loaf

Baked Goodies

Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product.

So this time I received 2 packs of the new “Spreadables Cinnamon & Brown Sugar” butter by “Gay Lea”.

It’s basically a butter spread that is actually spreadable thanks to the Canola Oil mixed in it. And what I got to try is the new cinnamon and brown sugar flavored one.

At first taste I liked it, it’s a sweet and salty kind of spread, so I started thinking that something eithel neutral or sweet and salty will go well with it. I was wracking my brain, I had so many ideas. And then, it hit me. When I was younger, my mom used to make this super amazing cornbread style cake. It was made of cornmeal and flour and a ton of different kinds of cheese. Since I’m trying to cut back on Gluten whenever possible I decided to leave the flour out, and to give it that hint of sweetness I used the most canadian ingredient – Maple Syrup.

So I ended up making Maple Cornbread that’s both gluten free and has a hint of sweetness and saltiness to it. Just what I was looking for.

And you know what else was great? the fact that I did not need to use my stand mixer which means I didn’t have to clean it after. It was all mixed by hand, in a mixing bowl, the simpler the better I say. 20-30 minutes and voila, you got yourself a maple cornbread loaf. Topping it with some cinnamon & brown sugar butter was like the cherry on top.

Note to self: try making my own flavored butter – homemade is always my preference.

The only thing I would probably change in this spread is the added color (which I found out about only after the fact…oh well).

Maple Cornbread with cinnamon and brown sugar butter

Maple Cornbread

Maple Cornbread Loaf
Author: 
Recipe type: Bread
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
 
Easy peasy cornbread with the added hint of sweetness of Maple Syrup. Everything is mixed in one single bowl so you don't even end up having a whole lot of mess.
Ingredients
  • ¾ Cup + 1 Tbsp Plain Yogurt
  • 3 Eggs
  • 2 Tbsp Maple Syrup
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 Cup + 2 Tbsp Cornmeal
  • 3 Tbsp Vegetable Oil
Instructions
  1. Preheat oven to 400F (200C)
  2. Prepare loaf pan sprayed with oil or layered with parchment paper (including pan walls)
  3. In a medium bowl mix the yogurt, eggs, maple syrup, salt, baking powder and baking soda until fully combined.
  4. Add in the cornmeal and the oil and mix really well until the batter is even and smooth.
  5. Pour the batter into the prepared loaf pan and bake for 20-30 minutes or until a cake tester comes out clean

Maple Cornbread with cinnamon and brown sugar butter

Maple Cornbread

Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product. […]

Read More

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Baked Goodies

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not.

I guess I’m the only one to blame. I have such high expectations and standards I set to myself, that with time, I find it hard to answer my own expectations.

Last year, I decided to minimize the gluten in my kids’ food. I decided that they will no longer be taking just sandwiches to school because it’s just not nutritious enough. And when they are taking sandwiches, I make sure it’s homemade bread with low to no gluten.

And now, here I am complaining about it, Typical.

I can’t wait until they are old enough to make their own lunches. Does this ever happen? because to be honest, I don’t remember myself making my own school lunches. And even if I do get them to make their own food, I guarantee that I will be standing there, watching like a hawk to make sure they are eating healthy. So like I said at the beginning, it’s my fault, my insanity, and I’m the only one to blame.

But really, rants aside, I find myself full of satisfaction most of the times I prepare their lunches because I was able to either use up leftovers or come up with something new and delicious.

This time, it was the second option – something new and delicious. and this time it’s gluten free corn muffins, with bell peppers and goat cheese. Perfect for the lunchbox and the over protective mom – that would probably be me.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins
Author: 
Recipe type: Lunch, Muffins
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 10 Muffins
 
Gluten Free Corn Muffins with bell peppers and goat cheese are the perfect solution to put in the lunchbox. Easy mix and bake and 20 minutes after you have your muffins ready for the box.
Ingredients
  • ½ Cup Cornmeal
  • ¼ tsp Salt
  • ½ Cup Gluten Free All Purpose Flour
  • ½ tsp Xanthan Gum
  • ¼ tsp Baking Soda
  • ½ Cup Milk + 1 Tbsp White Vinegar
  • 1 Egg
  • ¼ Cup Vegetable Oil
  • ½ Cup Crumbled Goat Cheese
  • ½ Cup Finely diced Bell Pepper
  • 1 tsp Dry Basil
Instructions
  1. Preheat oven to 375F (190C) and oil spray 10 muffin cups (I used silicone ones)
  2. Place the cornmeal, salt, flour, Xanthan and baking soda in a mixing bowl and mix together.
  3. Prepare ½ cup milk, add the vinegar into the milk and set aside.
  4. Add the egg and oil into the flour mix and finally add the milk with vinegar and mix well until combined.
  5. Add in the peppers, goat cheese and basil, fold into the mix until evenly combined in the batter.
  6. Divide the entire mix into 10 muffin cups and bake for 10-15 minutes in preheated oven.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not. I guess I’m the only one to blame. I have such high expectations and standards I set […]

Read More

Gluten Free Baked Vegetable Latkes

Baked Goodies | Home Made Cooking

It’s Hanukkah, the festival of lights, the celebration of fried foods, children’s joy and weight watcher’s worst nightmare. Yup, it is, by far, the best. holiday. ever!

Some people love Hanukkah for the jelly doughnuts, some for the candle lights, some for the songs and some for the time off. Me? I love Hanukkah because I get to see how happy the kids are when they get their presents, I get to spend time with family and friends and finally, I get to eat latkes!! Those yummy potato pancakes.

It’s funny, because theoretically (and realistically) I can fry latkes on any given day, but something about Hanukkah makes it OK to eat soooo many fried foods. It’s the feeling of joy I believe.

I woke up this Saturday morning and craved some good ol’ fried latkes. But then I looked to my left, looked to my right and my mom wasn’t there, which meant it’s ME who had to deal with the grating, mixing and worst of all, frying.

Thinking about the smell I’m going to have in my hair (oil ehm ehm) and the grated fingers I’m going to end up having (not to mention chances for a minor heartburn) made me come up with plan B right there and then. I’m going to bake my latkes. I’m not saying I’ll be able to avoid oil completely but it’s going to be significantly less fat.

So I started (carefully) grating the potatoes thinking it could have been nice to add some nutritious value to these latkes. So I did, add values, in the form of carrots, onion and zucchini.

I ended up having a colorful batter that turned into colorful, delicious latkes. Dipped in sour cream or yogurt I finally felt my mission was complete and I can now just go back to bed 🙂

Gluten Free Baked Vegetable Latkes

Baked Vegetable Latkes (Gluten Free)
Author: 
Recipe type: Vegetarian, Holiday
Cuisine: Jewish, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 25 Latkes
 
A healthier and more nutritious version of the fried potato pancakes (latkes) we all so love.
Ingredients
  • 5 Medium Potatoes - Finely Grated
  • 1 Carrot - Finely Grated
  • 1 Zucchini - Finely Grated
  • ½ Onion - Coarsely Grated
  • 1 tsp Salt
  • 2 Eggs
  • 3 Tbsp All Purpose Gluten Free Flour (can be substituted with regular all purpose flour)
  • Oil Spray
Instructions
  1. Preheat oven to 400F (205C)
  2. Layer large baking sheet with parchment paper
  3. Place the grated vegetables in a medium mixing bowl and divide into 3 parts
  4. Squeeze each part between your hands to remove excess veggie juices (squeeze above the sink and return to the drained veggies to the bowl)
  5. Add the salt, eggs and flour to the grated and squeezed vegetables and mix all together (using a wooden spoon or fork)
  6. Spray the parchment paper with some oil
  7. Scoop a spoonful of latke mix and form a patty about ½-1 inch thick and place on the oil sprayed parchment paper
  8. Repeat with the rest of the mix
  9. Spray some additional oil on top of the latkes and bake for 10 minutes in the preheated oven
  10. After 10 minutes turn the latkes to make sure they’re evenly baked on both sides
  11. Bake for additional 10-12 minutes and remove from oven
  12. Latkes should be golden on both sides, this is how you’ll know they’re ready
  13. Serve with garlic dip, sour cream or plain yogurt

Gluten Free Baked Vegetable Latkes

Gluten Free Baked Vegetable Latkes

It’s Hanukkah, the festival of lights, the celebration of fried foods, children’s joy and weight watcher’s worst nightmare. Yup, it is, by far, the best. holiday. ever! Some people love Hanukkah for the jelly doughnuts, some for the candle lights, some for the songs and some for the time off. Me? I love Hanukkah because […]

Read More

Pizza Blanca With Spelt Flour Crust

Baked Goodies | Home Made Cooking

If there’s anything my family will never say “NO” to it’s pizza.

The other week I was thinking of making homemade pizza with spelt crust – our favorite, but then, one look at my daughter was enough to understand that this good ol’ traditional pizza is not going to happen.

It’s that season again; when it’s too warm inside and too cold and breezy outside.

The result: A child with super dry lips the size of her face

The problem: The pizza sauce burns her sore lips

The objective: Making pizza so we can all enjoy it

The obstacle: Tomato sauce a.k.a. Pizza Sauce

The solution: Pizza Blanca

Pizza Blanca is basically pizza with no pizza sauce on it. I must admit that it’s different and kind of weird at first, but after the first bite you get it – it’s really good.

Being able to prepare this pizza with no actual pizza sauce has allowed my little girl to eat her slice(s) with no problem at all. Another nice thing about this is that you can prepare whatever dipping sauce you want on the side and enjoy it exactly the way you like it. I made homemade garlic dip and it was phenomenal.

So let me share this recipe with you before the drool covers my entire keyboard.

 

Pizza Blanca With Spelt Flour Crust

 

Pizza Blanca With Spelt Flour Crust
Author: 
Recipe type: Pizza, Low Gluten
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Pizza Blanca with no pizza sauce on it. Sounds weird at first but then you taste it and the weirdness is gone.
Ingredients
  • 500gr Spelt Flour
  • 1 Tbsp Dry Yeast
  • 4 Tbsp Vegetable/ Canola Oil
  • 3 Garlic Cloves – Minced
  • ½ Tbsp Salt
  • 1 Tbsp Sugar
  • 1 Cup Lukewarm Water
  • Grated Mozzarella Cheese
  • Your favorite toppings
Instructions
  1. Mix all the ingredients (except the toppings) in a mixer bowl using the kneading attachment.
  2. Take a bit of oil in your hands and knead the dough into a ball (in the bowl). You will now have the dough covered with oil in the bowl.
  3. Cover the bowl with a cling wrap and let the dough rest and rise for 35 minutes.
  4. Preheat oven to 350F (180C)
  5. Prepare a baking sheet or a pizza tray covered with parchment paper.
  6. Flatten the dough with your hands directly on your parchment covered baking sheet until it is about ½ inch thick.
  7. Add the cheese and toppings onto the flattened dough.
  8. Bake for 20-25 minutes in the preheated oven.
  9. Serve with your favorite dip.

 

Pizza Blanca With Spelt Flour Crust

If there’s anything my family will never say “NO” to it’s pizza. The other week I was thinking of making homemade pizza with spelt crust – our favorite, but then, one look at my daughter was enough to understand that this good ol’ traditional pizza is not going to happen. It’s that season again; when […]

Read More

Homemade Spelt Bagels

Baked Goodies

This past summer we visited Montreal for the first time, and I’m sure this wouldn’t come as a surprise that we just LOVED it!!

The sights, the streets, the culture, the variety, the parks, the attractions and just everything was oh so great.

One of the greatest things I think I enjoyed is (surprise, surprise) the food. Not so much the food itself but more the variety of food. Or if I had to be more specific, the bagels 🙂

Before we drove to Montreal everyone kept telling us how great the bagels are over there, and I kept nodding, smiling and thinking to myself that a bagel is a bagel, what’s the big deal? Well, apparently it is a big deal, because once we had a taste it was hard to turn back.

After we came back home I really wanted to try and make bagels but guess what? I had no bagel baking pan, so it took eBay a while but I finally got my baking pan and of course I had to customize my bagel recipe to our (now) healthier menu so I made bagels using spelt flour.

Although these bagels do not taste like the Montreal Bagels, we were still happy to have them for breakfast with butter on top and a nice piece of smoked salmon.

You’ll find that these bagels are not as soft and fluffy as the regular bagels but they are really good. You just need to make sure you give the dough some love, and by that I mean mixing it enough to activate the gluten, because although it has a very low level of it, it’s still there 🙂

 

Homemade Spelt Bagels

Homemade Spelt Bagels

 

Homemade Spelt Bagels
Author: 
Recipe type: Bread
Cuisine: Bagels, Spelt, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 Bagels
 
A healthier version for homemade bagels. They're not as fluffy but they're so good.
Ingredients
  • 250gr Spelt Flour (I use whole spelt organic flour)
  • 1 Tbsp Dry Yeast
  • 1 ½ Tbsp White Sugar
  • 4 tbsp Vegetable Oil
  • 1 tsp Xanthan Gum
  • Pinch of Salt
  • ½ Cup Lukewarm Water + 2 Tbsp
  • 2 tbsp Butter – Melted for brushing on top
Instructions
  1. In a bowl, mix together the flour, yeast, sugar, oil, xanthan and salt.
  2. Add in the water gradually while mixing. You may need a bit more or a bit less water depending on your flour. You should get nice soft dough that is a bit sticky.
  3. Cover the bowl with cling wrap or kitchen towel and let the dough rest and rise for about 30-40 minutes.
  4. Preheat oven to 350F (180C) and prepare bagel (regular not mini) pan (brush with some oil first).
  5. Divide the dough into 6 pieces and using oily hands create a ring from each of the pieces (bagel shape) and place in the bagel baking pan.
  6. Brush the tops gently with some melted butter and let the bagels rest for another 10 minutes.
  7. Bake for 20-25 minutes in the preheated oven.
Notes
**Note that not using the Xanthan Gum makes a crumbly, more fragile result**

 

Homemade Spelt Bagels

Homemade Spelt Bagels

This past summer we visited Montreal for the first time, and I’m sure this wouldn’t come as a surprise that we just LOVED it!! The sights, the streets, the culture, the variety, the parks, the attractions and just everything was oh so great. One of the greatest things I think I enjoyed is (surprise, surprise) […]

Read More
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