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!
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!
Instructions
- Preheat oven to 350℉ and line 2 baking sheets with parchment paper.
- In a bowl, combine all of your ingredients (except for the raisins and egg yolk) until you have a dough. Fold in the raisins.
- Begin molding the dough into "bagel" shapes and set on your prepared baking sheet. Bring a large pot of water to a boil.
- 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.
- 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!
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