This recipe was inspired by another recipe in the Spring edition of The Vegan magazine. They had a recipe for Kale Bagels using regular bread flour and yeast. Because I am trying to have less gluten this recipe was created today in the kitchen. I had slightly overcooked mine baking for 30 mins. They are quite a light colour when cooked. Next time I will glaze them with either 1 part tamarind paste 3 parts oil or with tamari sauce both would compliment the other ingredients. The other recipe posted before this one is for Cheesey Apricot & Sesame Seed Pate which I made to compliment these bagels.