Buckwheat Cinnamon Raisin Bagels {Gluten Free, Vegan}

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I am so excited to share this recipe with you all! These buckwheat bagels are one of the best bread-free baked goods I've ever made! They are made from healthy, nutrient-rich ingredients like buckwheat, flaxseed, and psyllium husk. They taste incredibly fresh, but they also freeze and roast beautifully.

For a bagel, they are quite rich in protein and fiber, making them the perfect breakfast choice when you crave something warm and fresh. My kids love these bagels and I always make a double batch to toast and spread with almond butter for breakfast or midweek snacks. I think you will love them too!

Most bagels require boiling in a baking soda bath, but these bagels are really delicious without that step. They are surprisingly easy to make!

Here is a visual representation of the steps:

1. Mix the dry ingredients in a stand mixer.

2. Mix yeast, maple syrup, and water.

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3. Add the ground flaxseed and psyllium to the yeast and whisk mixture to combine.

4. With the mixer running at low temperature, pour the liquid dry.

5. Mix on medium-high speed for 5 minutes. The dough should look like a thick cookie dough.

6. Roll into buns and let rise 35-40 minutes.

7. Bake, chill, then enjoy!

Also try these salty plains gluten-free muffins or these gluten-free cookies from this vivacious life!

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Buckwheat Cinnamon Raisin Bagels {Gluten Free, Vegan}

Be sure to use raw buckwheat grains and not the roasted type called kasha. These muffins freeze great! To eat from the freezer, I usually microwave the bagel for 30 seconds, then slice and toast. They taste delicious spread on butter and sprinkled with coconut sugar or spread on almond butter!

Ingredients

Dry ingredients:

  • 2 cups buckwheat groats
  • 3/4 cup arrowroot powder
  • 1 tablespoon of cinnamon
  • 1 1/2 teaspoons of fine salt

Wet Ingredients:

  • 2 cups warm water, about 110F
  • 1 tablespoon of highly active instant yeast
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil, plus more to brush
  • 1/2 cup ground flaxseed
  • 1/4 cup psyllium husk
  • 1 / 2-3 / 4 cup raisins

Instructions

  • Place the buckwheat in the jar of a high speed dry blender. Mix in a very fine flour.

  • In the bowl of a stand mixer, combine the buckwheat flour, arrowroot powder, cinnamon, and salt. Mix to combine evenly.

  • In a large glass mug, combine the water, yeast, and maple syrup. Whisk to combine. Add coconut oil, flaxseed, and psyllium. Whisk to combine and let sit for at least 90 seconds and no more than 3 minutes, until slightly gelatinous.

  • With the mixture low, slowly pour in the dry wet ingredients. Once all have been added, increase speed to medium-high and beat for 5 minutes. Add raisins and mix to combine. The dough will resemble a thick cookie dough.

  • Lightly grease a baking sheet or cover it with parchment / silicone mat. Using wet hands, roll approximately 1/2 cup of dough into a ball, and then place your fingers in the middle to create a whole. Make the hole slightly larger than a finished bun, as it will close slightly during lifting and cooking. Place on the prepared baking sheet. Wet your hands well as each bun forms. This should make 8 bagels.

  • Let the muffins rise for 35-40 minutes. Preheat oven to 400F. When the buns are done rising, brush each one with a little coconut oil. Bake for 35-40 minutes. Chill in the pan for 5 minutes, then transfer to a wire rack and chill for another 10-15 minutes before serving. Enjoy!

NUTRITIONAL INFORMATION:

Calories: 358kcal

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