Cherry Bagels

Cherry Bagels
bagels with beet juice coloring
Bagel with spreads
bagel without beet juice coloring and topped with acorn squash coconut puree and vanilla macadamia spread

As much as I like making things from scratch, I recently found a baking mix that we’ve been having a lot of fun with. The brand is Chebe and the mix is mostly tapioca flour and starch making the breads that result gluten-and-grain-free. The dough is kneadable {which is fun for the kids} and the breads are strikingly similar to wheat versions. By buying the boxed mix rather than the frozen products, you can make them vegan or dairy-free.

Makes 4-7 bagels {from Chebe’s Gluten-Free Bagel recipe}

  • 2 good eggs
  • 2 T oil {grapeseed or coconut {melted}}
  • 1 package Chebe all-purpose baking mix {7.5 oz}
  • 1 T lucuma powder
  • 3 T vanilla almond milk {added 1 T at a time}
  • 1 T beet juice {optional: you can replace with 1 T milk}
  • 1 C dried cherries {chopped or minced to your preference}

Preheat oven to 450 degrees. Boil 3 quarts of water in a 5-quart pot. Blend eggs and oil in a mixer or by hand. Add baking mix and blend, adding the almond milk until the dough holds together. Knead dough for a few minutes and then let rest for 10 minutes. Chop cherries and roll into dough.

Separate dough into 4-6 pieces and roll into patties {3/4 inch high}. I use a small lid to punch out a nickel-sized hole in the middle, but you can also just do it with your finger.

Drop into the boiling water for 1.5-2 minutes. After they have floated around for a bit, flip with a slotted spoon or tongs and boil the on the other side for 1.5 to 2 minutes.

Remove and place on a parchment-lined or ungreased baking pan. Bake at 450 for 15-18 minutes. The outside will brown and they will be firm to the touch. Remove from the oven and place on a cooling rack for at least 10 minutes to allow the bubbles in the dough to set {you’ll be happy you waited}. Slice with a serrated knife and enjoy with a vanilla macadamia spread or vegan cream cheese!

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