INGREDIENTS FOR 5 PIECES:
For the bagel:
- 200 g Bake-Free Scone - doughnut flour mixture
- 200 g lukewarm, sugar-free almond drink
- 4 g Himalayan salt
- garlic granules to taste
- 10 g gluten-free brewer's yeast flakes
For the topping:
- 10 g tomato sauce with basil
- flaxseed
- chia seeds
- sesame seeds
For the filling:
- bird salad
- paprika
- cherry tomato
- cucumber
- sugar-free Dijon mustard
- sugar-free coconut yogurt
Preparation:
For the bagel, mix the ingredients (you don't need to add the coconut oil, that will be used for baking) and let it rest for 5 minutes, then roll out on a dry surface to 1-2 cm thickness. Cut into 6 pieces with a rolling pin and poke a hole in the middle with your finger. Fry them all in hot oil (they don't need much time). Once they are done, spread the tops thinly with tomato sauce and sprinkle with flaxseed, chia seeds and sesame seeds to taste. Cut in half while still hot and fill with the fillings.
