Okay, y’all. Let’s talk about these buckwheat bagels. Yeast is hard to find these days, and I’ve been GF (with a couple of meals as exceptions) since the beginning of the year. So I’m taking some time to learn more about GF/V baking when it comes to bread that doesn’t have yeast. SO FUN! Hahaha.
Actually, it has been. And this has been the highlight, I think. These bagels started out as a bread recipe recommended by a GF/V friend – shoutout to Miss Jackie O – and have now morphed into this version. And I have to say that I like this recipe a whole lot better as bagels because my loaf pan is pretty big. If you have a smaller loaf pan, feel free to bake this like bread! You can try doubling the recipe for a regular loaf pan, but I have not yet. Let me know if you do.
This recipe takes a little bit of planning because you have to soak chia seeds, but it’s only about 15 minutes, so don’t let that stop you from trying this. It’s fairly painless besides that, and it’s very customizable too! You could make a more savory bread with some garlic, rosemary, and onion powder. Or you can go full-on sweet with coconut sugar, cinnamon, and raisins. Whatever your tastebuds desire, you can make it happen with this bread.
My favorite toppings right now are nut butter and some homemade jam. But I’m sure a little vegan butter, cream cheese, or Nutella would be great too! And I am excited to make avocado toast with it too! Yummm. The options are endless!
If you like breakfast like I do, check out some of my other recipes! Avocado Breakfast Sandwich, Oatmeal Breakfast Bars, Breakfast Cookies, Gluten-Free Chocolate Donuts, or any of my Baked Oatmeal recipes. I hope you enjoy!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
An easy, delicious gluten-free and vegan bagel made from simple ingredients. It's easily customized to suit any occasion too!
- 1/4 cup chia seeds
- 1 1/2 cup water, divided
- 1 cup buckwheat flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- (optional) 2 tsp coconut sugar
Combine chia seeds and 1 cup water in small bowl. Let soak for at least 15 minutes.
Preheat oven to 330 degrees F (165 C) and ready a donut/bagel pan for baking. Then set aside.
In a medium bowl, mix buckwheat flour and 1/2 cup water until they're combined well. It should be a kind of crumbly dough.
Put chia seed mixture and buckwheat mixture into a blender or food processor and blend until just combined - don't overdo it. You want a thick, sticky dough here.
Add salt, baking powder, and (optional) coconut sugar to blender and mix again until just combined.
Scoop batter into donut/bagel pan and bake for 45-50 minutes or until an inserted toothpick comes out clean. Then let sit for 30 minutes before eating or until cool to store.
*You can pre-slice these once they've cooled.
*Inspired by Christine Salus.