Recipe Image

Servings:

Cinnamon Raisin Bagels

These bagels are wonderful - packed with flavor and nourishing ingredients, gluten-free and paleo-friendly. This is a recipe you'll make on repeat for years to come!

Total Time

50min

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

•

4 Tbsp

Sun-Maid Raisins , soaked

•

1 cup

Cassava Flour

•

1/2 cup

Tapioca Starch

or Arrowroot Flour

•

2 tsp

Baking Powder

•

2 tsp

Baking Soda

•

1 Tbsp

Simply Organic Cinnamon, Ground

•

Medium Eggland's Best Classic Eggs

•

2 Tbsp

Maple Syrup

•

1 Tbsp

Apple Cider Vinegar

•

3 Tbsp

Olive Oil

•

2 Tbsp

Water

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.

In a large bowl, combine Cassava Flour (1 cup) , Tapioca Starch (1/2 cup) , Baking Powder (2 tsp) , Baking Soda (2 tsp) , and Simply Organic Cinnamon, Ground (1 Tbsp) .

In a smaller bowl, whisk together Eggland's Best Classic Eggs (2) , Maple Syrup (2 Tbsp) , Apple Cider Vinegar (1 Tbsp) , Olive Oil (3 Tbsp) , and Water (2 Tbsp) .

Pour wet ingredients into dry ingredients and mix well with a hand mixer ideally. Fold in Sun-Maid Raisins (4 Tbsp) .

Using your hands, form the dough together in a ball, and if the dough is too dry (it should not crack) slowly add more water 1 Tbsp at a time.

Divide dough into 4 and form into a ball slightly larger than a golf ball. Form into a bagel by flattening the ball slightly and poking a hole through with your finger.

Bring a large pot of water to a boil. Add each bagel one by one and let boil for 1-2 minutes or until the bagel rises to the top of the water. Be careful the bagel doesn't get stuck on the bottom of the pot.

Place bagel from water directly onto parchment paper covered baking sheet. Bake for 20 minutes or until the bagel is cooked through.

Author's Notes

Makes 4 large bagels or 6 small.

I've provided a range for the water in case they seem crumbly, add a touch more water. Start with 2 Tbsp and then keep adding up until 5 Tbsp if necessary. If they are too sticky, then you've got too much water. Add 1 Tbsp more tapioca flour and continue adding more until they form easily to troubleshoot.

VEGAN OPTION: Omit eggs and use 2 chia eggs as follows. 2 Tbsp chia + 5 Tbsp water. Let sit for a few minutes before adding. Add another 10 Tbsp of water to the recipe as well. It needs more moisture when you remove the eggs. It also takes longer to boil because they are denser so just keep this in mind!

Nutrition Per Serving

CALORIES

368

FAT

12.5 g

PROTEIN

3.4 g

CARBS

60.4 g