Bezglutenska peciva / Gluten-free bagels

{Please scroll down to English version}

Pripadam skupini ljudi koji misle da je internet odlična platforma za upoznavanje ljudi. Pri tome ne mislim konkretno na 'dating' stranice. :D

Mislim na to kako kroz nečije preference skužiš kako su zapravo jako dragi i simpatični, iako ne znaš previše o njima. 

Pišem ovo misleći na blogericu Juliju s bloga Torta, pinjur, pjat. 

Izvor

Revna je u objavljivanju postova na blogu, ima odličnu interakciju s čitateljima, a sadržaj bloga  sladak je te sadrži odlično objašnjene recepte pune ljubavi i truda.

Ne čudi tako ni brojka od preko 9000 fanova na FB profilu bloga, koja iz dana u dan raste. 

Julija i ja dogovorile smo kavu čim me put nanese u Split. :)

Ako ste intolerantni na gluten ili samo želite zdraviju verziju peciva, probajte ovaj Julijin recpet i uživajte u punom okusu.

Uživala sam praveći ova peciva da sam izgubila pojam o vremenu. Slike su minimalističke, jer sam požurila probati ova peciva. Nadam se da mi opraštate. ;)

 Bezglutenska peciva

po receptu od Torta, pinjur, pjat

Brašno:

220 g sjemenki zlatnog lana

100 g suncokretovih sjemenki

160 g sjemenki bučine golice

100 g sezama

80 g mljevenih oraha

65 g zobenih posija

80 g pravog kokosovog brašna*

50 g psylliuma**

17 g praška za pecivo

1 ravna žličica soli

Svaki od sastojaka sameljite u mlinu za kavu, osim psyliuma, praška za pecivo i soli.

Sve sastojke spojite u jednu posudu i dobro promiješajte. 

Brašno čuvajte u dobro zatvorenoj posudi na tamnom mjestu.

Peciva (cca 16 komada): 

400 g brašna

550-600 ml vode

+ sjemenke po izboru

Izvažite 400 g brašna te stavite u veliku posudu. Brašnu dodajte vodu te rukama povežite. 

Dobit ćete ljepljivu i vlažnu smjesu. Nemojte se bojati.

Smjesu ostavite sa strane na barem 20 minuta. 

Za to će vrijeme psyllium i kokosovo brašno upiti svu vlagu i tijesto će postati gušće,a time i lakše za oblikovanje.

Vlažnim rukama oblikujte tijesto u kuglice veličine marelice i stavite ih s razmakom na papir za pečenje.

Kuglice uvaljajte u sjemenke po izboru. Kod mene su to bili: sezam, bučine i suncokretove.

Kuglice pecite u zagrijanoj pećnici na 180° C 35-40 minuta ili dok čačkalica ne izađe suha.

Peciva ohladite na rešetki. Možete ih ili smazati kroz par dana ili zamrznuti. 

Napomena:

* Postoji razlika između pravog kokosovog brašna i kokosovog brašna koji koristimo za čupavce.

˝Nakon što se kokos podvrgne hladnom prešanju radi dobivanja kokosovog ulja, preostali kokosov plod suši se i melje u brašno. Ono što mi u prodavaonicama kupujemo kao kokosovo brašno (za kolače), zapravo su kokosove ”pahuljice”, odnosno sitno ribani dehidrirani cijeli kokos. ˝ 

Izvor: Istine i laži o hrani

** Psyllium ljuskice dobivene su od sjemena indijskog trputca. U spoju s vodom nabubre i poprime želatinast oblik. Koriste se u pecivima kako bi povezali smjesu.

I kokosovo brašno i psyllium ljuskice možete naći u trgovinama zdrave prehrane. 

Šaljite mi svoje fotografije na cutieandpieblog@gmail.com ili na Instagramu označite sa #cutieandpie.

Dobar tek,

{You're at the English version}

I belong to a group of people who think internet is a great platform for meeting people. And by that I don't mean dating sites. :D

I think that through someone's preferences you can see you're dealing with very sweet and nice people, even though you don't know much about them.

I'm writing this with one blogger in mind – Julia from Torta, pinjur, pjat. 

Source

She's very zealous in publishing posts on her blog, her interaction with the readers is great, and the content of her blog is cute and contains nicely explained recipes, full of love and effort. The number of over 9000 fans on her blog's  Facebook profile is no wonder then, and that number grows from day to day.

Julia and I arranged to meet for some coffee the minute I get to Split. :)

If you're intolerant to gluten or just want a healthier version of bagels, try Julia's recipe and enjoy the full flavor.

Gluten-free Bagels

adapted from Torta, pinjur, pjat

Flour:

220 g of golden flaxseeds

100 g of sunflower seeds

160 g of squash seeds

100 g of sesame seeds

80 g of ground walnuts

65 g of oat bran

80 g of real coconut flour*

50 g of psyllium**

17 g of baking powder

1 flat teaspoon of salt

Ground each of the ingredients in a coffee grinder, except for psyllium, baking powder and salt.

Combine all of the ingredients in a bowl and mix well. 

Store the flour in a closed container, in a dark place.

Bagels (around16 pieces): 

400 g of flour

550-600 ml of water

+ seeds of your choice

Take 400 g of flour and put it in a big bowl. Add the water to the flour and mix with hands.

You will get a sticky, moist mixture. Don't worry.

Leave the mix on the side for at least 20 minutes.

During that time, psyllium and the coconut flour will absorb all of the moisture. The dough will become thicker and easier to work with..

Shape little bagels the size of an apricot with wet hands and put them on a baking paper, leaving space between each of them.

Roll the bagels into seeds of your choice. I went with sesame, pumpkin seeds and sunflower seeds.

Bake the bagels in a preheated oven at 180°C for 35 to 40 minutes or until the toothpick comes out dry.

Cool down the bagels on a cooling rack. You can eat them in a couple of days or freeze them for later.

Note:

* There's a difference between real coconut flour and the coconut flour we use to flake pastries.

˝After the coconut has been cold pressed in order to get coconut oil, the remaining coconut fruit is dried and ground into flour. What we buy in the stores as coconut flour (for cakes) are actually coconut "flakes", i.e. finely ground dehydrated whole coconut.˝ 

Source: Istine i laži o hrani

** Psyllium flakes are a product of Indian plantago seeds. When combined with water they swell and become gelatinous-like. They're used in bagels in order to combine the mixture.

Both the coconut flour and psyllium flakes can be found in healthy food stores.

Send me your photos at cutieandpieblog@gmail.com 

or use the hashtag #cutieandpie on Instagram,