Gluten Free Bagels: Onion Poppy Seed & Cinnamon Raisin
Ingredients
Dry Ingredients
-
3
tablespoons
flax seed meal or white chia seed meal
-
¾
teaspoon
guar gum
-
2
teaspoons
cinnamon
-
¼
cup
raisins
-
1
teaspoon
onion powder
-
½
cup
coconut flour
-
½
cup
tapioca or arrowroot flour
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
Wet Ingredients
-
3
tablespoons
applesauce, with no added sugar
-
2
tablespoons
water
-
1
tablespoon
apple cider vinegar
-
¼
cup
cashew milk (or other nut milk)
-
1
tablespoon
honey
-
¼
cup
melted ghee or coconut oil
Instructions
- Preheat the oven to 350°F.
- Combine the dry ingredients in a mixing bowl and whisk together.
- In a separate bowl, mix the wet ingredients using an electric mixer.
- Add the dry ingredients to the wet mixture and combine well with the electric mixer.
- Form the dough into a ball, using oil on your hands to prevent sticking.
- Divide the dough into 4 equal pieces.
- Roll each piece into a ball and create a hole in the middle to shape it into a bagel.
- Smooth the bagels with your fingers and place them on a greased cookie sheet, leaving space between each.
- For onion poppy seed bagels, wet the tops and press them into poppy seeds.
- Bake the bagels for about 25 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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