Raisin and Cinnamon Bagels

Place water, yeast, psyllium husk and the brown sugar into a bowl. Using a spoon mix well and allow to stand for 5 minutes until mixture thickens.

Place Fate low protein all-purpose mix, cinnamon and raisins into a separate bowl. Mix well and make a small well in the middle.

Add psyllium husk mixture to the Fate low protein all-purpose mix and, using your hands, mix until a dough is formed.

Knead dough for 3-5 minutes in the bowl. Cover with cling film and leave to rise for 30 minutes.

Once rested for 30 minutes - divide the dough into three equal amounts.

Pre-heat oven to 220°C/200°C fan/gas mark 7.

Dust your hands with Fate low protein all-purpose mix. Shape each dough into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the handle into the hole, then twirl the bagel around the handle to make a hole about 1cm wide.

Meanwhile, bring a large pan of water to the boil. Whilst waiting for the water to boil, line a baking tray with parchment.

Place the bagels into the boiling water - Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and an outer skin has formed.

Remove the bagels from the water using a slotted spoon and drain away any excess water. Place on the baking tray.

Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack.

Slice in half and toast in a toaster or under a grill.