Butterfly Pea Flower Bagels with Figs & Raisins
These grain free bagels taste just like the real thing!! I also add in some dried figs and raisins to the batter to add some extra sweetness and flavor.
Butterfly Pea Flower is an amazing edible and medicinal flower that has a number of different properties. It’s often used in beauty products, has a calming and relaxing disposition and is anti-inflammatory.
To make these bagels I used Otto’s Naturals Cassava Flour. You may have different results if you use another brand.
Ingredients:
3 eggs
50g (1/4 cup) palm shortening
130g (3/4 cup) cassava flour
70g (1/2 cup) tapioca starch
pinch of salt
1 heaping tbsp butterfly pea flower powder
pinch of salt
2 tsp baking powder (I use Otto’s)
1/2 cup warm water
a pot of boiling water
1/4 cup raisins
1/2 cup dried figs
Preparations:
Soak the figs in some water. Set aside.
Add two eggs to a large bowl and beat them together. Then, add in the palm shortening and mash them together with a fork.
Stir in the flours, salt, butterfly pea flower powder and baking powder and slowly pour in a bit of warm water at a time until a dough begins to form.
Once formed continue to knead the dough on a floured surface adding bits of water as needed. Once it’s well formed. Divide it into four equal parts using a kitchen scale. Place back into your bowl and cover with a towel to retain moisture.
Drain the figs and dice them into small pieces. Fold the figs and raisins into the dough as evenly as possible.
Then, form the dough into bagel shapes by making a ball first and then flattening it with your hand and poking a hole in the center.
Once your bagels are fully formed bring a pot of water a boil and dip the bagels in one or two at at time. Once they float to the surface, remove them and add them to an oil coated pan. Repeat for each bagel.
Crack your last egg into a small cup or dish and beat it well. Brush the egg wash onto the tops of your bagels.
Bake for 25-30 minutes at 350F.
