Kalebagels with Zucchini and Avocado Spread
These handmade bagels are the both tasty and filling! Along with the spread, this meal makes for the perfect combination of flavour and nutrient dense calories.
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 2 hours
Ingredients
Servings:
5
Bagels
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2 tbspchia seeds
-
8 tbspwater
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3 gyeast
-
200 gspelt flour
-
2 tspsea salt
-
100 gkale
-
1 tbspspirulina powder
Spread
-
100 gcoconut yogurt
-
150 gzucchini finely shredded
-
fresh basil finely chopped
-
1/2lime squeezed (for juice)
Toppings
-
2avocado’s
Instructions
Prep
-
Preheat the oven to 180°C (356°F).
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Mix the chia seeds with 6 tablespoons of water in a bowl and let it soak for 5 minutes. Finely chop the kale and put it in a food processor.
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Grab another bowl and mix the yeast with 2 tablespoons of water.
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Mix the spelt flour with sea salt, the kale and spirulina powder then add it to the chia seed bowl.
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Add the yeast mixture to the flour and knead the mixture until you can form a ball.
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Place a dishcloth over the bowl and let the dough rise for about 60 minutes.
Spread
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In this time you can start making the spread by mixing the coconut yogurt, zucchini, basil and lime juice.
Bake
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Once the dough is done rising prepare a baking sheet by layering a piece of baking paper on top. Split the dough into 5 balls
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Use your finger to puncture the dough in the middle until it gains that bagel shape
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Place the bagels in the pre-heated oven for about 30 minutes
Finish
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Cut the avocados in half and remove the pits. Scoop out the insides and slice them into slabs.
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Let the bagels cool off after taking them out of the oven. Slice them down the middle.
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Spread the zucchini spread over the bagels and place the avocado slabs between them.
