Gluten-Free, Vegan Everything Bagel Veggie Sandwich

I wanted a fricken’ bagel, but one that was healthy, hearty, and alas, it’s homemade. Buying sprouted flour (which you can ABSOLUTELY do on your own folks, just means you have to prep some stuff a few days in advance, but it is very hands-off) and making your bagel whole grain, the right size, and full of nutritious ingredients makes for a great lunch with a cold soup this summer. We topped it with healthy fat-tactic avocado-chive pesto, sliced crazy-good-for-you radishes, beauty-inducing arugula microgreens, & sliced dry figs.

For the Bread with the Hole in It:

First large bowl:

  • ¾ cups warm water
  • 1½ tsp dry active yeast
  • 2 tsp coconut nectar
  • 3 TB chia seeds, ground
  • 1 TB hemp oil
  • 2 tsp apple cider vinegar, unfiltered

First, blend the yeast and water together with a fork + let sit for 8-10 minutes until fizzy like a soda. Then, add in the rest of the ingredients and mix well.

Second, Larger Bowl:

  • ⅔ cup oat flour, gluten-free
  • ⅔ cup millet flour (this is bitter, if you cannot handle it, try coconut or brown rice flour)
  • 2/3 cup arrowroot starch
  • 1 tsp baking powder, aluminum-free
  • ½ tsp baking soda
  • ½ tsp mineral salt

To Top:

  • 1 TB melted coconut oil, to brush on top of the dough so these toppings adhere!
  • 2 TB raw sesame seeds, black
  • 1 tsp mineral salt
  • 2 TB hemp hearts

Mix the dry ingredients together in a large bowl, then slowly add in the wet ingredients and mix well. No lumps! Wet your hands and flour a piece of parchment paper on a baking sheet. Divide dough into 4-5 balls and create a hole in their cente- place them on the floured parchment paper and let rise for 45 minutes.  Preheat the oven 350 degrees. Bring 4 cups of water with some salt in it to boil over medium-high heat. Drop each dough ball in one at a time, removing it after “boiling” 30 seconds/side. Remove it, set it on the baking sheet, quickly brush it with melted coconut oil and top with toppings mix on both sides. Place them all in the oven and bake for 25-30 minutes.

For the Sandwich:

I topped the sandwich with an avocado-chive pesto (simply blended a dash of mineral salt, 1 TB of dijon mustard, 1 small avocado, + 1-2 TB chives together with a tiny bit of water to make it thinner,) sliced multi-colored radishes, a handful of arugula microgreens, & 2 sliced dried figs (fresh if you can grab them in-season.) This sh**t is B-A-N-A-N-A-S…I mean, I wanted it for a week straight as my lunch!

RecipesAshley Pettit