This is a super, soft bagel which you can eat sweet with fruit and yogurt or savoury with cream cheese, smoked salmon, or anything you want! Great as a snack, packed lunch or as part of your breakfast plate. These bagels are very low sugar and low fat, and full of anti-oxidants, vitamins and minerals. The recipe below makes 8 bagels. Ideally you need a donut tin but when I first made them I just made them like rock cakes – they needed a little bit longer in the oven but were fine!
- 120g wholemeal flour
- 350g cooked, cooled, sweet potato (I steamed mine to make them really soft)
- 1 tbsp. baking powder
- 2 tsp mixed space (shop bought or made up of ground cinnamon, nutmeg, ginger and coriander, depending on your preference)
- a grinding of sea salt
- 3 tbsp. Xylitol or Stevia (or another plant based sweetener)
- 1 tsp vanilla extract
- 1 large egg
- 1 small banana
- 35g of your preferred chopped nut (walnuts, pecan, almonds
- tbsp. milk (any kind)
- coconut oil for greasing the tin
Oven needs to be at 180 degrees, gas no. 4. Put half a teaspoon of coconut oil in each of the donut spaces and put the tin in the oven to melt the coconut. Mix the flour, baking powder, spices and Xylitol in a large bowl. In a food processor blitz the egg, banana and sweet potato until quite smooth. Spoon this into the dry ingredients and fold gently. If it’s a little stiff then add the milk (you may need more or less but you want it to move like a stiff batter). Spoon this into the prepared tin and bake for approx 30 mins. The bagels should be browned and quite firm. They should keep for up to 4 days in an airtight tin.