Today, I’ve reached a new high.
Or a new low, if you’re like the majority of people who thinks putting vegetables in baked goods is weird.
As these bad boys were coming out of the oven, I started to realize that maybe this blog should be focused around that. Cramming as many veggies as possible into a baked good and still having it taste delicious.
In high school, my first experiment with sneaking in veggies was on my 16th birthday. I invited a few friends over and made cupcakes for everyone, which they all ate and enjoyed. It wasn’t until someone FINALLY asked what made the cupcakes so good (I kid you not, that was actually asked) that I told them they weren’t made from flour – they were made from cauliflower! Now I’m forever known as the cauliflower cupcake girl. We’re still all friends though. Or at least they pretend.
These bagels put the cauliflower cupcakes to shame though; their secret ingredient is my all-time fav – beets! Personally I love the taste of beets, but even with a whole cup mixed in, you can’t even taste a hint of it in these bagels. Which is perfect for serving to family, friends, or those that can’t catch onto the whole eat-your-veggies-in-your-baked-goods trend. Which I personally think should be a major movement because HONESTLY who doesn’t want to eat bagels and muffins and cookies and cupcakes all day?!
Lettuce continue with this hidden vegetable trend with these Chocolate Chip Beet Bagels! What’s your favorite way of sneaking in extra veggies?
- 1c beets
- ½c warm water
- 2t active dry yeast
- 1t salt
- 1T coconut oil
- 1¾c all-purpose flour
- ¼c soy milk
- ⅓c chocolate chips
- Preheat oven to 400F.
- Combine the active dry yeast and warm water in a bowl. Let sit for approximately 10 minutes.
- Puree the roasted or canned beet in a food processor until there are no chunks remaining.
- Add salt, coconut oil, and milk to your beet puree. Add in yeast mixture after a foam has begun to form.
- Start adding in the all-purpose flour ½ cup at a time. Transfer dough to a countertop and continue to knead, adding enough additional flour so that the dough is no longer too sticky.
- Form into a ball and place in a covered, greased bowl. Allow to rise for 1 hour.
- Separate dough into approximately 6-8 evenly sized pieces and form into a bagel shape. Let rise for an additional 30 minutes.
- Preheat oven to 400 degrees. Fill a large pot with water and bring it to a boil.
- Put each bagel into the boiling water for 30 seconds on each side. Drain excess liquid from the bagel and place on a lined baking sheet.
- Bake bagels for 25-30 minutes. Allow to cool before slicing.