Kelly, from Spunky Coconut, was one of the very first bloggers I started reading when we went Paleo. Her family isn’t Paleo, but she’s got an amazing success story from her family going grain-free and dairy-free, so I often can easily adapt any of her recipes which may have minor ingredients we don’t use. In the case of this post, that would be her Cinnamon Raisin Bagels. We made them for our Easter brunch as mini bagels with my vegan brother, since they don’t have eggs. I think I saw all of the boys under age 30 eat at least 3 of these – they were GOOD.
Earlier this week Cole asked if we could make more vegan recipes. Matt and I both immediately perked up, raised our eyebrows and said in perfect harmony, “What do you mean?” And Cole said, “You know, like those bagels we make for Uncle Kris?” After a huge sigh of relief and a wipe of the forehead, we told Cole we’d be happy to make him more bagels. You know they were GOOD to make a 6 year old remember and ask for them months later! So with permission from the lovely Kelly, below are our two recipes as we have adapted them. Please check out her site, her new baby Ginger is adorable!
Before you move on to these recipes, though, I’d love to announce our very first Paleo Parents Recipe Round-Up. I’ve been stewing on the idea of a big Halloween post for quite some time. We personally love Halloween and have plenty of ideas to make the holiday enjoyable even if you don’t eat candy! Today I finally put two and two together that I could encourage other bloggers to do the same if we share alternatives to the traditional candy holiday a lot of parents dread. I’ve had the pleasure of participating in two Spunky Holiday Round Ups (Easter/Passover and Independence Day) and thought doing one ourselves, a recipe round-up, would serve quite a few folks well for that tough time of year. So, if you’d like to participate in the recipe round-up here’s what we ask:
- Please copy the graphic above and put it at the top of your post, see my example of how I did Kelly’s
- Use a recipe that’s grain-free, legume-free and uses natural sugars (unrefined and not sugar alcohol based) – dairy-free is not a requirement but would be lovely as most of our readers don’t eat a lot of dairy
- Send me a link to your recipe using the comments below or our contact form NLT October 16th at 12PM EST
- I will then do a big Paleo Halloween Recipe Round-Up post on October 16th (or thereabout if I get a bunch of last minute submits) with a description and picture of your recipe and a link back to your site
I think this could be really wonderful for all the families who struggle to find food their kids will eat – having a post with dozens of choices for one of the toughest times of year will be a great resource for parties, pot lucks and the night some parents dread. We’re looking forward to seeing what alternative food ideas our community members come up with!
And without further ado, the inspiration for all this holiday non-sense, Kelly’s Bagels made Paleo and in mini cinnamon raisin and pumpkin chocolate chip versions!
Spunky’s Cinnamon Raisin Mini Bagels Paleofied
3 tbsp golden flax meal(we grind the seeds in a coffee grinder)
3 tbsp applesauce (2 Tbsp extra for vegan bagels)
2 tbsp water
1 tbsp apple cider vinegar
1 egg ( skip for vegan bagels)
1/4 cup unflavored unsweetened hemp or almond milk
1 tbsp honey
1/4 cup coconut oil, liquified
2 tsp cinnamon (we love cinnamon so we add more)
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp salt
1 tsp baking soda
1/4 cup raisins for Cinnamon Raisin Bagels (smaller work best)
Spunky’s Mini Bagels Paleofied and Pumpkin’d Up
3 Tbsp golden flaxmeal(we grind the seeds in a coffee grinder)
1/4 C pumpkin puree (2 Tbsp extra for vegan bagels)
2 Tbsp water
1 Tbsp apple cider vinegar
1 egg ( skip for vegan bagels)
1/4 C unflavored unsweetened hemp or almond milk
1 Tbsp honey
1/4 C coconut oil, liquified
2 tsp cinnamon
1/4 tsp nutmeg
1/2 C coconut flour
1/2 C tapioca flour
1/2 tsp salt
1 tsp baking soda
1/4 C mini Enjoy Life semi-sweet chocolate chips (Optional)
Instructions
- ♥ Beat first set of ingredients together with an electric mixer
- ♥ Then add, one at a time, the remaining ingredients (except raisins and chocolate chips) while continuing to beat on low (have ingredients ready and portioned out, do not overbeat!)
- ♥ Pour in raisins or chocolate chips once fully combined, do not beat after you add chips
- Press the dough out on the counter, and begin to roll, squeeze and shape into a log, incorporating chocolate chips or raisins as you go (we recommend putting oil on your hands)
- Divide the log in 8ths
- ♥ Roll each piece in your oiled hands, then push one finger through the middle and shape the dough into a ring. We like to use an apple corer to pop out the middle and eat the delicious dough center! The dough is slightly fragile and may crack, just oil your hand and squeeze the cracks back together. We happened to have a discussion on tectonic plates causing cracks in the earth while performing this activity…
- Bake on a greased cookie sheet at 350 degrees for about 17-19 minutes
They do rise a little in the oven, so the size of the hole will shrink slightly during baking. Makes 8 mini bagels, expect to have to double or triple the batch after you try one! The pumpkin flavor is faint, so we put pumpkin butter on them to really bring out the flavor – yum! Almond butter and applebutter made great “sandwiches” on the cinnamon raisin ones too.
