Cinnamon Raisin Bagels

For the bagel lover who likes a pop of sweet in their bagel, these Cinnamon Raisin Bagels will hit the spot. They’re also made without gluten or dairy or other problematic ingredients.

Cinnamon Raisin Bagels

Ingredients:

• 3 tbsp ground flax + 1/2 cup water
• 1/2 cup melted coconut oil
• 3 tbsp maple syrup
• 2 cups cassava flour
• 1/2 cup arrowroot starch
• 1 cup coconut flour
• 1/2 cup brown rice flour
• 1 tbsp cinnamon
• 2 1/2 tsp baking powder
• 1/3 cup + 1-2 tbsp water
• 1/2 cup raisins

Directions:

Bring a large pot of water to boil. Preheat oven to 430F/220C and line a baking sheet with parchment paper.

In a small bowl, whisk together the ground flaxseeds and water. Let stand for 5 minutes. Pour in the coconut oil and maple syrup and whisk until uniform. Set aside.

In a large bowl, add the cassava flour, arrowroot, coconut flour, brown rice flour, cinnamon, and baking powder. Whisk until uniform and lump-free.

Pour in the wet ingredients and stir, adding water one tablespoon at a time, until the dough starts coming together. Knead with your hands until you get a uniform, soft dough. Add the raisins and knead until evenly distributed.

Shape the dough into balls, flatten slightly and make a hole in the middle using a chopstick or your finger. The dough is quite crumbly, so smaller bagels will be easier to shape.

Gently submerge a bagel in boiling water and cook for 30 seconds on both sides. Transfer to baking sheet. Repeat with rest of dough.

Bake for 18-20 minutes, until lightly browned on top. Transfer to wire rack and cool.

These bagels taste best when still slightly warm. Best stored in an airtight container at room temperature.

Makes 5-6 bagels

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Categories: Breakfast, Bagels, Baking, Snacks, Kid Friendly

This item posted: 07-Feb-2022