Onion Poppy Seed Bagels & Cinnamon Raisin Bagels grain-free, gluten-free, egg-free casein-free, gfcf

Lately we have been crazy about these bagels that are based on my bun recipe. Our two favorite flavors are Onion Poppy Seed and Cinnamon Raisin. Let me know if you try one, or if you create a flavor of your own :-)

Cinnamon Raisin or Onion Poppy Seed Bagels:

Add to mixing bowl:
3 tbsp golden flaxmeal OR 1.5 tbsp Chia Seed meal (I grind my seeds in a coffee grinder or Magic Bullet.)
3 tbsp applesauce
2 tbsp water
1 tbsp apple cider vinegar

3/4 tsp guar gum or xanthan gum
1/4 cup cashew milk (or other milk substitute)
(How to Make Cashew Milk Video)
Beat with electric mixer.

Add, preferably in this order:
1 tbsp honey
1/4 cup ghee (which is casein-free) or coconut oil, soft or liquified
2 tsp cinnamon & 1/4 cup raisins for Cinnamon Raisin Bagels

OR 1 tsp onion powder for Onion Poppy Seed Bagels
1/2 cup coconut flour
1/2 cup tapioca or arrowroot flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)

Beat again until a mass begins to form.

Note: Due to climate you may need to add a little more flour or milk, depending on how dry or humid it is where you live.

Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn't stick to them.)
Divide the ball in half.
Break each half in two, so that there are four balls.

Roll each ball in your hands, then push one finger through the middle and shape the dough into a ring. Note: They do rise a little in the oven, so the size of the hole will shrink slightly during baking. Tip: Use dry or slightly oiled hands to shape the dough, not wet hands. When my hands are wet the dough tends to break.

If making Onion Poppy Seed, wet the bagel a tiny bit (after shaping) and roll it in poppy seeds.

Bake on a slightly greased cookie sheet at 350 degrees for about 24 minutes.

Makes 4.