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SideChef
Recipes
Breakfast
Cinnamon Raisin Bagels
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11 INGREDIENTS • 8 STEPS • 50MINS

Cinnamon Raisin Bagels

Recipe
These bagels are wonderful - packed with flavor and nourishing ingredients, gluten-free and paleo-friendly. This is a recipe you'll make on repeat for years to come!
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These bagels are wonderful - packed with flavor and nourishing ingredients, gluten-free and paleo-friendly. This is a recipe you'll make on repeat for years to come!
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

50MINS

Total Time

$1.90

Cost Per Serving

Ingredients

Servings
4
us / metric
Raisins
4 Tbsp

Sponsored

Sun-Maid Raisins, soaked
Cassava Flour
1 cup
Cassava Flour
Tapioca Starch
1/2 cup
Tapioca Starch
or Arrowroot Flour
Baking Powder
2 tsp
Baking Powder
Baking Soda
2 tsp
Baking Soda
Ground Cinnamon
1 Tbsp

Sponsored

Simply Organic Cinnamon, Ground
Egg
2

Sponsored

Medium Eggland's Best Classic Eggs
Maple Syrup
2 Tbsp
Maple Syrup
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Olive Oil
3 Tbsp
Olive Oil
Water
2 Tbsp
Water
up to 5 Tbsp

Nutrition Per Serving

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Calories
368
Fat
12.5 g
Protein
3.4 g
Carbs
60.4 g
Love This Recipe?
Add to plan
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Cinnamon Raisin Bagels
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Makes 4 large bagels or 6 small.

I've provided a range for the water in case they seem crumbly, add a touch more water. Start with 2 Tbsp and then keep adding up until 5 Tbsp if necessary. If they are too sticky, then you've got too much water. Add 1 Tbsp more tapioca flour and continue adding more until they form easily to troubleshoot.

VEGAN OPTION: Omit eggs and use 2 chia eggs as follows. 2 Tbsp chia + 5 Tbsp water. Let sit for a few minutes before adding. Add another 10 Tbsp of water to the recipe as well. It needs more moisture when you remove the eggs. It also takes longer to boil because they are denser so just keep this in mind!

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.
step 2
In a large bowl, combine Cassava Flour (1 cup), Tapioca Starch (1/2 cup), Baking Powder (2 tsp), Baking Soda (2 tsp), and Simply Organic Cinnamon, Ground (1 Tbsp).
step 2 In a large bowl, combine Cassava Flour (1 cup), Tapioca Starch (1/2 cup), Baking Powder (2 tsp), Baking Soda (2 tsp), and Simply Organic Cinnamon, Ground (1 Tbsp).
step 3
In a smaller bowl, whisk together Eggland's Best Classic Eggs (2), Maple Syrup (2 Tbsp), Apple Cider Vinegar (1 Tbsp), Olive Oil (3 Tbsp), and Water (2 Tbsp).
step 3 In a smaller bowl, whisk together Eggland's Best Classic Eggs (2), Maple Syrup (2 Tbsp), Apple Cider Vinegar (1 Tbsp), Olive Oil (3 Tbsp), and Water (2 Tbsp).
step 4
Pour wet ingredients into dry ingredients and mix well with a hand mixer ideally. Fold in Sun-Maid Raisins (4 Tbsp).
step 4 Pour wet ingredients into dry ingredients and mix well with a hand mixer ideally. Fold in Sun-Maid Raisins (4 Tbsp).
step 5
Using your hands, form the dough together in a ball, and if the dough is too dry (it should not crack) slowly add more water 1 Tbsp at a time.
step 5 Using your hands, form the dough together in a ball, and if the dough is too dry (it should not crack) slowly add more water 1 Tbsp at a time.
step 6
Divide dough into 4 and form into a ball slightly larger than a golf ball. Form into a bagel by flattening the ball slightly and poking a hole through with your finger.
step 6 Divide dough into 4 and form into a ball slightly larger than a golf ball. Form into a bagel by flattening the ball slightly and poking a hole through with your finger.
step 7
Bring a large pot of water to a boil. Add each bagel one by one and let boil for 1-2 minutes or until the bagel rises to the top of the water. Be careful the bagel doesn't get stuck on the bottom of the pot.
step 7 Bring a large pot of water to a boil. Add each bagel one by one and let boil for 1-2 minutes or until the bagel rises to the top of the water. Be careful the bagel doesn't get stuck on the bottom of the pot.
step 8
Place bagel from water directly onto parchment paper covered baking sheet. Bake for 20 minutes or until the bagel is cooked through.
step 8 Place bagel from water directly onto parchment paper covered baking sheet. Bake for 20 minutes or until the bagel is cooked through.

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Tags

Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Bread
Snack
Healthy
Shellfish-Free
Vegetarian
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