RED LENTIL BAGELS with flax seed - RECIPE IN THE DESCRIPTION

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RED LENTIL BAGELS with flax seed
Protein per portion: 15gr

By @Gigi_goes_vegan

INGREDIENTS (makes 5 bread rolls)
200gr dry split red lentils
30gr high quality olive oil
80gr flaxseed powder myvegan
90ml soy milk
20gr nutritional yeast
5gr bicarbonate of soda
Juice of half lemon
Pinch of salt
Ground black pepper

Toppings
Sesame seeds but you can get creative and add what you like !

METHOD
Rinse the lentils under fresh water. Transfer the lentils to a bowl and cover with hot water. let it soak for MAX 3 hours (If longer the dough will be too wet). Drain the lentils and discard the water
Preheat your oven at 200 C static function
In a blender add lentils, flax seed powder, soy milk, nutritional yeast, salt and pepper. Add the bicarbonate of soda as last and squeeze the lemon juice directly on the bicarbonate of soda. You’ll see it starts to react and create bubbles. The reaction between these two ingredients is what allows the dough to rise. Blend the ingredients until combined
The dough will be sticky. With the help of a spoon, scoop out part of the mixture from the blender and with damp hands form a ball (approx 4inch /10cm diameter). Place the ball on a baking tray lined up with baking paper. Repeat this step until all the dough in the blender bowl is finished.
Top the bread rolls with sesame seeds and bake for 30 minutes or until the top is golden brown (it depends from oven to oven so please keep an eye on yours
Let it cool completely before slicing.
I have mine toasted with salted butter, hummus, sun dried tomatoes, arugula and balsamic glaze.