Best Gluten-Free High-Protein Bagels I Vegan, Oil-Free, BLT

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RECIPE:

3/4 cup quinoa flour
1/2 cup Unflavored Protein Powder ( I use Complement Protein)
1 tsp baking powder
1/4 tsp baking soda
1 tbsp date sugar
1/3 tsp salt (or to your taste)
1 tbsp ground flax (or ground chia)
1 1/4 cup water ( little bit more if necessary to bring dough together)
1/2 tbsp apple cider vinegar ( or lemon juice)
3 tbsp psyillium husks (NOT powder)
Sesame seeds for topping

In a bowl combine the dry ingredients, except for the psyllium husks. In a separate bowl combine the wet ingredients and the psyllium husks. Let rest for 5 minutes until a gel like consistency is achieved.

Combine the wet and dry ingredients. Wet your hands and divide dough into 3 equal portions.

On a pan lined with parchment paper, add sesame seeds to sections where you will lay your dough. Place rolled dough balls on sesame seeds. Top dough balls generously with sesame seeds. Using wet hands create a hole in the center of the dough balls and create bagel shape. Top with more sesame seeds.

Bake in a preheated oven at 325 F for 35 minutes. Remove and allow to cool before cutting.

Enjoy!