• Katherine Arthurs

Cinnamon Swirl Raisin Bagels

I used to eat bagels everyday and at any chance I could get. All those carbs. And let's talk about the mountain of cream cheese. I would have them for breakfast, snacks and any other chance I could get.

Making these gluten free and even paleo friendly was a vast important - for my gut and brain fog. Yes, they aren't your NY traditional bagel - no yeast or gluten to help them rise but the taste is there.

Sweet raisins, swirls of cinnamon, honey and rich molasses. What's more to love?!

Soaking the raisins brings them a new life. They are tender and so much more sweet.

Let them cool completely. Slice in half and toast until crispy brown. Slather on butter or cream cheese or even jam. Best warm and enjoyed right away.

To store them, place them in a zipped bag in the freezer. Thaw individuals bagels out, toast and enjoy.

There is another bagel recipe on my blog, Paleo Everything Bagels Similar recipe with a few ingredients changes. Both recipes taste great.

And to keep them paleo while you enjoy them - check out Kite Hill dairy free cream cheese. It's the best one that I have found that tastes similar to the dairy one - plus the consistency is perfect.

Cinnamon Swirl Raisin Bagels

makes 8 bagels

1 cup cassava flour

1 cup tapioca flour

4 whole eggs

1/4 cup vegetable shortening

1 tablespoon xanthun gum

2 tablespoons honey

1 tablespoon water

1 teaspoon salt

1/4 cup raisins, soaked in hot water and drained

1 heaping teaspoon cinnamon

1 tablespoon molasses

1 teaspoon salt

water bath

1 egg & 1 teaspoon water - for egg wash

Preheat your oven 350F. Set up a water bath of about 4 inches of water in a saucepan, with 1 tablespoon molasses and 1 teaspoon salt. Turn the heat to high and turn down when it's slightly bubbling and simmering.

To make the bagels, use a stand mixer or with a wooden spoon, mix together the cassava flour, tapioca flour, eggs, palm oil, xanthun gum, honey, water and salt. Mix until all the ingredients are fully combine - be carefully not to over mix.

Add in the raisins and cinnamon. Mix by folding for less than 5 turns or just until all the raisins are incorporated into the dough.

Place the dough out on a lightly floured surface (use cassava flour). Roll into a large cylinder. Cut into 8 equal rounds. Lightly form them into 1 inch by 4 inch rounds. Press your thumb into the middle to form a hole and smooth it out. Place the bagels on a baking sheet with parchment paper. Repeat until all the bagels are formed.

When your water bath is slightly bubbling and simmering, place one bagel in carefully for 1 minute into the bath. I could place 4 bagels in at the same time - be careful to not over fill or crowd the saucepan. Remove with a slotted spatula to the prepared baking sheet.

Brush on the egg wash on top of each bagel - this will give them a glossy finish. Place in the oven for 24-26 minutes. Remove from the oven and the baking sheet tray. Let them cool fully on a wire rack.


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