Cinnamon Raisin Bagel

These delightful cinnamon raisin bagels are a perfect combination of sweet and spicy flavors, making them an irresistible breakfast treat. Enjoy them toasted with your favorite dairy-free spread or simply as they are.

Ingredients

• All-purpose flour - 2 cups (250g)
• Active dry yeast - 1 teaspoon
• Warm water - 3/4 cup (180ml)
• Coconut sugar - 2 tablespoons
• Salt - 1 teaspoon
• Ground cinnamon - 1 tablespoon
• Raisins - 1/2 cup (80g)
• Olive oil - 1 tablespoon
• Maple syrup - for boiling

Steps

1. In a large mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
2. Add coconut sugar, olive oil, and salt to the yeast mixture, then stir to combine.
3. Gradually add the all-purpose flour and ground cinnamon, mixing with a wooden spoon until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Incorporate the raisins into the dough during the last few minutes of kneading.
6. Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm place for about 30 minutes or until doubled in size.
7. Preheat your oven to 220°C (425°F).
8. Once risen, punch down the dough and divide it into 4 equal pieces. Shape each piece into a bagel by rolling it into a ball and then poking a hole in the center with your finger, stretching it to form a ring.
9. Bring a large pot of water to a boil and add a few tablespoons of maple syrup. Boil each bagel for about 1 minute on each side, then remove and drain on a towel.
10. Place the boiled bagels on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
11. Let the bagels cool on a wire rack before serving.

Nutrition

• Calories: 270
• Protein: 6 g
• Carbs: 55 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.18 L

Health Benefits

• High in carbohydrates for energy.
• Contains fiber from whole grains and raisins.

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