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!
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.
step 2
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).
step 3
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).
step 4
Pour wet ingredients into dry ingredients and mix well with a hand mixer ideally. Fold in Sun-Maid Raisins (4 Tbsp).
step 5
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.
step 6
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.
step 7
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.
step 8
Place bagel from water directly onto parchment paper covered baking sheet. Bake for 20 minutes or until the bagel is cooked through.
