Breakfast is absolutely my favourite meal of the day, so i was excited to see madeleine shaw’s cauli bagel recipe to try, sneaking in extra veggies into an otherwise more guilty start to the day. I’ve changed the recipe slightly but feel free to do the below quite loosely.
INGREDIENTS: SERVES 4
- 1 large cauliflower
- 2 free range eggs
- 2 tbsp chickpea flour
- 2 tbspn nutritional yeast (Cheesy substitute)
- 1 tsp good quality sea salt
- 4 garlic cloves, crushed
- 3 tbsp dried onions
- 4 tbsp chia seeds
- 3 tspb Flaxseeds/Linseed LSA Mix
- 2 tsp sesame seeds
Toppings: Smoked Salmon with Feta & Dill, or Smashed Avo & Fresh Chillis
Preheat the oven to 200°C.
Chop your cauliflower roughly then throw in to the food processor to blitz down to as fine as you can. Pop the cauli onto a clean tea towel and squeeze out AS MUCH moisture as possible.
In a separate large bowl, whisk the eggs, then add the ground cauliflower, and all other ingredients except the Sesame Seeds.
Grab a small handful of “dough” and again squeeze out as much moisture as you can. Roll it into a little ball and pop it on to your greased baking paper on a tray.
Then just push your finger in the middle and swirl it round to make mini bagel shapes.
Sprinkle the top with the sesame seeds for decoration.
Repeat until you have used all your mixture. I found making smaller ones was easier, so this mixture made about 10. Cook for around 20-25 mins until golden and feel firmer.
Once they are out, just top with your favourite toppings; these are Feta, Avo and Salmon. YUM. Try with crispy bacon or Crunchy Peanut Butter, Honey and Banana (trust me)…
TIP: I found some batches were a little soggy, so either leave them in longer, or don’t worry and take them out. Then once cooled (or for breakfast the next day) I popped them in the toaster and they crisped up a little and were even better..!
I love to see your recreations, so please do hashtag them #PWPANTRY. Any questions let me know! Hope you enjoy! Xxx