Gluten-Free Bagels Made with Yellow Split Peas 😲 | Amazing Taste & No Sugar Spikes❗️

Описание: Many of you have been asking for alternatives to red lentils for making gluten-free bread, and today, I have an exciting option for you, yellow split peas! These legumes are not only a more accessible and affordable option, but they also create a wonderfully soft and chewy texture, perfect for gluten-free bagels.
Yellow split peas have a mild, neutral taste, making them an excellent choice for baking. Unlike some gluten-free flours that can be overpowering, yellow split peas blend seamlessly into recipes while providing a slow-releasing source of energy that won’t spike blood sugar levels. They are also packed with plant-based protein, fiber, iron, and folate, making these bagels not just delicious but incredibly nutritious.
To give these bagels the perfect structure, we’re combining yellow split peas with psyllium husk, a fiber-rich ingredient that binds the dough together and gives it a soft, elastic texture, without the need for gluten. The result? A hearty, nourishing bagel that can be used for sandwiches, breakfast spreads, or enjoyed on its own!

Instructions:
-Soak yellow split peas overnight (preferably in the fridge). Rinse the soaked split peas thoroughly under running water and strain them well.
-In a food processor, blend the soaked peas with lukewarm water until smooth and creamy.
-Add salt, yeast, honey, olive oil, and psyllium husk to the mixture. Blend again until a sticky dough forms.
-Transfer to a working surface, oil your hands to prevent ticking, and form a smooth loaf. Divide into six equal portions.
-Shape each portion into a circle and create a hole in the center using your thumb or a kitchen utensil.
-Arrange on a parchment-lined baking pan, cover with a towel, and let rise in a warm place for 30 minutes.
-Brush with water, sprinkle sesame seeds or bagel seasoning, and bake at 350°F (175°C) for 30–35 minutes or until golden and fully cooked.
-Let the bagels cool slightly before serving with your favorite toppings.

Ingredients for 6 bagels:
1 cup (180 g) raw yellow split peas
⅓ cup (80 ml) lukewarm water
½ tsp. Himalayan salt (or salt of choice)
1 tbsp. (8 g) instant yeast
1 tsp. honey (or other sweetener)
2 tbsp. olive oil (or oil of choice)
30 g psyllium husk (coarse version)
½ tsp. sesame seeds (or your seeds of choice)
½ tsp. everything bagel seasoning (for topping)



The Macros per 1 mini bread:
Energy: 180 calories
Protein: 8.39 g
Fat: 6.67 g
Carbohydrates: 22.53 g
Fiber: 9.5 g

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