FLAX BAGEL BUNS - Amazing and Delicious!

Recently, I went out shopping for a muffin top pan, like the one I had seen in an online recipe. I wanted it for my flax bun recipe, in the hope that it would help me achieve more uniform buns. What I came across was even better - a donut pan!

As soon as I saw it I knew what I was going to do, or at least try to do. I was going to transform my recipe from 'Flax Buns' to 'Flax Bagels.' It worked!

The recipe took a bit of tweaking, but they began to rise almost immediately and the outcome was astounding. Uniform - bagel shaped - flax buns, or rather bagels.

These are not firm and chewy like traditional bagels, but they are perfect with Daiya Cream Cheese and here with turkey and lettuce. I have finally found a delicious substitute for bread and buns, that has opened up a culinary world of possibilities for me. Not to mention a fantastic option for boxed lunches.

INGREDIENTS:

12 Tbsp. ground organic flax seeds, brown or golden
1 tsp. baking soda

1/2 tsp. sea salt

A pinch of black pepper

3 Tbsp. water

3 Tbsp. liquid or melted coconut oil, but not hot

2 Tbsp lemon juice

2 extra large eggs

METHODS 1 & 2:

Preheat your oven to 400⁰F. As the pan is non-stick there is no preparation necessary - other than
pre-washing it before using it for the first time.

1) Measure the dry ingredients into a large bowl and blend well.
2) In a separate bowl, whisk the wet ingredients until the egg is well incorporated.
3) Pour the wet ingredients into the dry and stir with a fork until all of the dry ingredients are moist, about 1-2 minutes.
4) Cover the bowl and let rise for 5 minutes. I set a time for this part.
5) Do not stir the mixture after rising. Using a teaspoon, carefully pour three teaspoons of mixture into each mold, covering 1/3 at a time and avoiding the raised center. Divide any remaining mixture evenly into each mold.

6) Once all of the molds are full, place the donut pan in the oven and bake for 17 to 20 minutes. When the are done, the bagels will be firm to the touch and a toothpick inserted into the thickest part will come out clean. 

7) Remove the donut pan from the oven, and empty the bagels onto a rack to cool. Store them in a covered container. (I have kept these bagels in a covered container - both refrigerated and on my counter - for up to six days.)

To serve, slice each bagel in half horizontally and fill as you choose.  

Makes 6 bagels.

Enjoy!