Several years ago I posted my gluten-free and vegan bagel recipe and promised to post my buckwheat cinnamon raisin version, but never got around to it until now! This recipe is nearly identical to that one, with a few slight changes. These bagels are boiled before baking, just like traditional bagels. You may want to make a double batch and freeze half of them. This way, your children can take one or two out at a time for a quick breakfast or after-school snack.
Ingredients
Wet Ingredients
2 cups
warm
water
(105 to 110 degrees F)
1 tablespoons
active dry yeast
3 tablespoons
maple syrup
1 tablespoons
extra virgin olive oil
½ cups
finely ground
golden flaxseeds
¼ cups
whole psyllium husks
Dry Ingredients
2½ cups
raw buckwheat flour
¾ cups
tapioca flour
4 teaspoons
cinnamon
1½ teaspoons
sea salt
½ cups
raisins
