A Simple Sprouts Recipe: Toasted Whole Wheat Bagel with Sprouts

April 19, 2009 by  
Filed under Sprouts Recipe

Everything Bagel With Cream Cheese, Avocado and Sprouts

Everything Bagel With Cream Cheese, Avocado and Sprouts

The taste of sprouts can range from being very mild in flavour like garbanzo sprouts to spicy like brown mustard sprouts. However you want to use sprouts in recipes is up to you, but here is a simple and tasty sprouts recipe that is always fun and easy to whip up when you are craving something nutritious and delicious.

Ingredients – 3 whole wheat bagels, 3 tomatoes, a garlic clove, a handful of your favourite sprouts, olive oil or grapeseed oil, sea salt/pepper to taste and basil to garnish. Optional: cheese.

Get 3 whole wheat bagels and slice them into about ½ an inch in slice. Each bagel should yield about 3 slices. Place the whole wheat bagel slices on to an oven tray and drizzle with grape seed oil or olive oil. Bake in an oven for about 10 minutes at 200c until crispy.

While the bagel slices are toasting, wash, core and dice the 3 tomatoes. Crush a garlic clove and combine with the diced tomatoes, 2 tablespoons of olive oil, sprouts and sea salt/pepper to taste. Divide the mixture between the warm bagel slices, garnish with basil and serve immediately. You can also bake cheese with the bagel slices and add the tomatoes on top.

Whatever sprout you choose in this sprouts recipe is really up to you, if you want something crunchier try adzuki, or if you want a sweeter sprout try spelt. The possibilities are endless as to what dishes you can create in a sprout recipe!

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Comments

3 Responses to “A Simple Sprouts Recipe: Toasted Whole Wheat Bagel with Sprouts”
  1. John says:

    I tried the recipe and loved it…can you please post more!
    Thank You

  2. I agree that was a tasty recipe…please post more!

  3. Cambree says:

    I have eaten young mustard and they are spicy!

    I am starting to eat more sprouts now. This looks really good and I can’t wait to try it. Thanks for sharing.

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