Gluten Free Mini Spiced Bagels

One morning I was craving bagels, I had no idea why. Then, I remembered... the last time I had a bagel was 7 months ago back in the States! Oh Thailand, the things I give up for you..

Ingredients

1 cup rice flour
1/4 cup rolled oats, gluten free

3/4 cup oat flour, gluten free

1 tbsp turmeric powder

1 tbsp dried rosemary 

1 tbsp paprika powder 

1 1/2 tsp instant yeast
1 1/2 tsp agar agar powder

1 tbsp lemon juice

3/4 cup warm water 

Spices for the top, pepper, Italian seasoning, sesames seeds, oats....whatever you have

Mix dry ingredients together; rice flour, oats, oat flour, turmeric, rosemary, paprika, agar agar and instant yeast (you can use regular yeast but you have to proof it in warm water before, Google it). In a separate bowl mix the lemon juice and warm water. Slowly combine while stirring the warm water into the dry mix. Add more warm water as needed to get to the right consistency.

Divide in to 4 balls, or two large, and place on a parchment paper lined baking sheet. Press each down with palm, then press with fingers in the center to make a hole into a bagel shape. Cover and let rest in a warm environment for 1 hour.

Boil a pot of water and submerge each bagel for one minute, flipping to make sure each side is boiled. Place back on baking sheet and immediately top with a spice mixture. Place in oven for 25 minutes on 350F, then cool for 10 minutes before enjoying one (or all of them). I enjoyed mine with my Roasted Garlic Cashew Cream.

Banana Oat Choco Cookies

Another dessert I made for the Sunday vegan potluck.

Ingredients

2 cups oats

1/2 cup oat flour

1/2 dried fruit of your choice

2 tbsp unsweetened cocoa

1 tsp cinnamon

1 tbsp coconut sugar

3 large mashed ripe bananas

1/2 cup apple sauce (homemade)

2 tbsp water

Mix oats, oat flour, dried fruit, cocoa, cinnamon and coconut sugar in one bowl. In a separate bowl mash bananas and then mix in the applesauce and water. Combine the two mixtures, mix well and form into little balls on a parchment paper lined baking sheet. If you prefer bigger cookies, bigger balls. Bake 15-20 minutes on 350F. Cool for 10 minutes, and if you want to take it to the next level drizzle with chocolate icing.

Pumpkin Brownies

On this wonderful Sunday I decided to finally go to a MeetUp. More specifically, a vegan potluck! I usually don't do these types of things but it was about time I met other vegans in Bangkok so I can share my love of plant based foods.

I decided to take the sweet route and made brownies. I used the leftover vegan pumpkin pie filling that I made a couple days ago for Thanksgiving, now isn't that smart?! They turned out delicious, here's the recipe..

Ingredients
Chocolate Icing
3 tbsp tahini
3 tbsp unsweetened cocoa
2 tbsp coconut sugar
1/4 cup refrigerated coconut milk, the hardened part (the fat)

Brownies
1/2 cup unsweetened cocoa
1 cup oat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp coconut sugar
2 large ripe mashed bananas
About 1 cup pumpkin purée OR pumpkin pie leftovers (I made a vegan pumpkin pie and I didn't want it to go to waste so I scraped out the pumpkin filling which had pumpkin purée, coconut sugar, spices, non dairy milk and corn flour)
2 tbsp water

Chocolate Icing
Combine all ingredients, whisk for 2 minutes. Place in microwave for 30 seconds, checking and stirring every 10 seconds to make sure the sauce doesn't seize. Taste and add more sugar, tahini or whatever you think will make the sauce to your liking.

Brownies
Combine the cocoa, oat flour, baking powder, baking soda and coconut sugar. In a separate bowl combine mashed bananas and pumpkin (can blend in a blender if you want smoother brownies but I just mashed with a fork). Combine the two, mix well. Add in a little water if necessary to get to the right consistency.

Pour into a baking dish and bake for about 15 minutes on 350F. Let the brownies cool for 10 minutes and spread on the chocolate icing.