Grain Free Cinnamon Raisin Bagels

I must admit, I am a bit newly bagel obsessed. It’s probably because before making these, I had not eaten a good bagel that didn’t make my body convulse in a very long time.

These bagels are grain free, paleo and free of added sugar. Suitable for folks with gut health issues. Best of all they’re pretty easy to make and freeze well.

Ingredients:

(Makes 4 small bagels)

• 3 eggs

• 50g palm shortening (1/4 cup)

• 130g cassava flour (3/4 cup)

• 70g tapioca starch (1/2 cup)

• Pinch of salt

• 2 tsp baking powder (I use Otto’s)

• 1/2 cup warm water

• Pot of boiling water

• 56g raisins

• 1 tsp cinnamon

Preparations:

• Crack two eggs into a bowl and beat them together. Then, add in the palm shortening and mash it into the beaten eggs as best you can.

• Mix in the cassava flour, tapioca starch, cinnamon, salt and baking powder.

• Blend everything together slowly adding in a tablespoon or so of water a little at a time until a dough forms.

• Roll the dough out flatly and sprinkle half of the raisins onto the surface & roll it back up onto itself and into a ball. Repeat this again with the second half of the raisins.

• Divide the dough into four equal parts and shape this into a bagel

• Bring a large pot of water to a boil and then place each bagel into the pot using a slotted spoon. When it rises back to the surface, remove it and place it onto an oil coated baking pan.

• Crack the last egg into a small dish and beat it until well combine. Brush this “egg wash” onto your bagels before baking them into the oven at 350F for 25-30 minutes.

• Remove from the oven and consume or freeze.