Paleo & Vegan Cinnamon Raisin Bagels

I don't know about you all, but I used to absolutely LOVE bagels! I find it so hard to find a gluten-free bagel that tastes good and isn't made with weird ingredients and unnecessary additives. This homemade cinnamon raisin bagel is paleo, gluten-free, dairy-free, refined sugar-free, simple to make, and absolutely delicious!

Ingredients

Here are the ingredients you'll need:

• almond flour
• tapioca flour
• baking powder
• apple cider vinegar
• honey or maple syrup
• egg yolk for the egg wash
• cinnamon
• raisins

See recipe card for quantities.

Storage

Store in the fridge or freezer!

Paleo & Vegan Cinnamon Raisin Bagels

These cinnamon raisin bagels are paleo, gluten-free, dairy-free, refined sugar-free, vegan, and so so tasty!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 8 bagels

Course: Bagel, Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 3 cup almond flour
• 1 ¼ cup tapioca flour
• 2 teaspoon baking powder
• pinch of salt
• 2 tablespoon apple cider vinegar
• 2 tablespoon maple syrup or honey
• ⅔ cup warm water
• 3 teaspoon cinnamon
• ⅔ cup raisins
• egg yolk for the egg wash optional!

Method

 

1. Preheat oven to 350℉ and line 2 baking sheets with parchment paper.
2. In a bowl, combine all of your ingredients (except for the raisins and egg yolk) until you have a dough. Fold in the raisins.
3. Begin molding the dough into "bagel" shapes and set on your prepared baking sheet. Bring a large pot of water to a boil.
4. Once the water is boiling, drop the bagels into the pot (I do about 2 at a time) until they start to float. I timed bine and it was about 2 minutes each. Remove from the boiling water and return to the baking sheet.
5. Once all of your bagels have been boiled, bake for about 9 minutes, remove from the oven and brush with the beaten egg yolk (skip this step if vegan), and return to the oven for another 21-26 minutes. Remove and let cool before enjoying!