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Vickys Everyway Bagels, GF DF EF SF NF
Vickys Everyway Bagels, GF DF EF SF NF

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Be smart when you do your food shopping. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You want to get home quickly and eat something great. Fill your cupboards with wholesome foods. This way—even if you pick out something slightly greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are plenty of things you can go after to become healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. You can do little things every day to improve upon your health and lose weight. Being intelligent about the decisions you make each day is a start. Getting as much physical exercise as possible is another factor. Remember: being healthy isn’t just about losing weight. You need your body to be powerful too.

We hope you got insight from reading it, now let’s go back to vickys everyway bagels, gf df ef sf nf recipe. To make vickys everyway bagels, gf df ef sf nf you only need 13 ingredients and 17 steps. Here is how you do it.

The ingredients needed to prepare Vickys Everyway Bagels, GF DF EF SF NF:
  1. You need 160 grams rice flour
  2. Take 85 grams potato starch, not flour
  3. Get 65 grams sorghum flour
  4. Use 65 grams corn starch
  5. Take 60 grams gluten-free oat flour
  6. You need 3/4 tbsp xanthan gum
  7. Prepare 1 1/2 tsp salt
  8. Get 1 tbsp fast action yeast
  9. Use 300 ml warm water
  10. Prepare 2 tbsp olive oil
  11. Take 2 tbsp agave nectar
  12. Use 1 tsp cider vinegar
  13. Provide 1 tbsp treacle / molasses added to 3/4 pan of boiling water
Instructions to make Vickys Everyway Bagels, GF DF EF SF NF:
  1. Preheat the oven at the lowest setting for 5 minutes while you prepare the ingredients…
  2. Mix all the dry ingredients in a bowl then make a well in the centre and add in the wet
  3. Turn off the oven and line a baking tray with parchment paper. Use the dough hook on your food processor to mix the dough for 3 minutes
  4. Oil your hands and split the dough into 4 or 6
  5. Roll each piece into a ball, squash down slightly then using your thumb make a hole in the middle. The dough should be slightly sticky, not too dry
  6. I find it easiest to 'spin' the dough like a hula hoop in my hand on my thumb. Make the holes quite large as they'll close as the dough rises
  7. Set each bagel on the baking tray and put the tray on the bottom shelf of the cooling oven for 45 minutes
  8. They should have risen quite well by the end of that time
  9. Get the molasses water boiling on the stove and preheat the oven to gas 6 / 200C / 400°F
  10. Drop the bagels in one at a time and boil 30 seconds each side then put them back on the baking tray again
  11. At this point you can top with salt, seeds or any topping you might enjoy
  12. Bake for 20 - 25 minutes until golden
  13. Let cool a bit on a wire rack then split and top with whatever you like
  14. To make cinnamon raisin bagels add a tsp cinnamon and 60g raisins to the dough and dust with cinnamon sugar before baking
  15. In fact any dried fruits are great like apricots, cranberries and blueberries. Dried pineapple and coconut make great hawaiian bagels. Orange zest is also delicious
  16. For onion bagels add a handful of dehydrated onions to the dough and 1/2 a tsp onion powder. You could add a handful of grated cheese for cheesy bagels
  17. For garlic bagels try half a tsp each of garlic powder and minced garlic. Poppy, black onion & sesame seeds are great toppings

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