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
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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This item posted: 07-Feb-2022
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