Gluten Free Pumpkin Bagels with Maple Walnut Cream Cheese
These sweet gluten free pumpkin bagel are a delicious treat for anytime. Add a smear of maple walnut cream cheese and you've got a treat you may not want to share!
Preheat oven to 350˚ F. In a large pot, heat 4 cups of water to a boil. Prepare a baking sheet by lining it with parchment paper and dusting with cornmeal.
In a large bowl, combine the flours, arrowroot starch, sugar, coconut, flax seeds, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix well.
In a medium bowl, combine the wet ingredients.
Add the wet mixture to the dry mixture and using a large spoon, stir until the flour is completely mixed in. The batter will be slightly sticky.
Using a sharp knife, cut the dough into 8 equal pieces.
Wet your hands slightly and shape each piece into a ball. Stick your thumb through the middle and continue to form into a bagel shape.
Drop each newly formed bagel into the pot of boiling water.
Boil for 60 seconds and remove with a slotted spoon. Place on the prepare baking pan.
Bake the bagels for 20 minutes.
Prepare the maple walnut cream cheese:
In a medium bowl, cream together the cream cheese, maple extract and maple syrup. Blend well. Fold in the walnuts.
Spread on cooled bagels.
Notes
The bagel dough will be sticky. Use a bit of water if it's too sticky to handle.
Use a large pot for boiling the water - you want the bagels to have enough room to float around while boiling.
Use a slotted spoon to remove the bagels from the boiling water and carefully place on the prepared baking pan.
The bagels will not get much darker than they are after they're boiled.